Journal of food science and technology(Iran)

Journal of food science and technology(Iran)

The use of electrolysis water in the salt water used in the production of white cheese to increase shelf life and improve quality properties

Document Type : Original Research

Authors
Javad Hesari
Parsa Ghasemi
University of Tabriz
10.48311/fsct.2026.83978.0
Abstract
In this study, the effect of Electrolyzed water as a disinfection method in the production of Iranian white cheese was investigated. Electrolyzed water at concentrations of 1%, 5%, and 10% was added to the brine, and sampling was performed on days 1, 30, and 60. Physicochemical, textural, microbiological, and sensory characteristics were evaluated. The results indicated that there was no significant difference in pH among the samples; however, titratable acidity increased significantly with increasing concentrations of electrolyzed water. In the 5% treatment, acidity increased from 0.12 to 0.16. During storage, salt content decreased significantly, while dry matter content showed a significant increase. Significant changes were observed in the L* and b* color indices, with a reduction in lightness, whereas the redness index (a*) showed no significant variation. Total microbial counts and mold growth were reduced in all samples containing electrolyzed water, with the 1% treatment showing the greatest inhibitory effect. The growth of lactic acid bacteria increased in the 1% and 10% treatments, while it decreased in the control. Yeast counts increased over the storage period but decreased with higher concentrations of electrolyzed water. Coliform growth was completely inhibited in the 5% and 10% treatments. From a textural perspective, hardness was higher in the control, while gumminess was greater in the 1% treatment. Sensory evaluation revealed that the 5% treatment achieved the highest overall acceptance score. These findings suggest that electrolyzed water can serve as an effective approach for improving the microbial, textural, and sensory quality of Iranian white cheese.
Keywords
Electrolyzed water
Iranian white cheese
Increased Shelf Life
Microbial Properties

Subjects

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