The effect of storage temperatures and packaging methods on properties of Motal cheese

Changes in urea-PAGE casein patterns of cheese samples during the 180-d storage period. 0, 30, 60, 120, 180=days of storage; std=casein standard (50% sheep milk+50% cow milk); lane 1=−18°C, vacuum package; lane 2=−18°C, nonvacuum package; lane 3=+4°C, vacuum package; lane 4=+4°C nonvacuum package; g=γ-caseins; b=β-casein; a1=α_S1-casein of sheep milk; a2=α_S1-casein of cow milk.

Principal component analysis biplot of biogenic amines and some microbiological-chemical properties of Motal cheese. DRYMAT=dry matter; LA=titratable acidity; TN=total nitrogen; WSN=water-soluble nitrogen; TCA=trichloroacetic acid-soluble nitrogen; PTA=phosphotungstic acid-soluble nitrogen; PROTEOL=proteolysis; LAB=lactic acid bacteria; TYR=tyramine; HIS=histamine; CAD=cadaverine; PUT=putrescine; PA=phenylethylamine; TRP=tryptamine.