Himalayan cheese (Kalari/kradi): Effect of different storage temperatures on its physicochemical, microbiological and antioxidant properties

- Functional Himalayan cheese (Kalari/kradi) processes standardization.
- Functional group identification using ATR-FTRI.
- Morphological and textural analysis.
- Physico-chemical, microbiological and antioxidant properties.

The aim of the present study was to evaluate the effect of different storage conditions on physicochemical, microbiological and antioxidant properties of Kalari cheese. A significant increase was observed in total solids, protein, fat, ash and titrable acidity during refrigeration, however, these parameters showed no significant difference at frozen storage while significant decrease was observed at ambient temperature. ATR-FTIR spectrum of cheese indicated the presence of polypeptides, fatty acids, esters and acids. The microstructure of cheese was least affected by freezing temperature followed by refrigeration and ambient. Hardness of cheese was observed to decrease significantly during refrigeration and ambient storage but frozen storage did not show any significant effect on cheese hardness. A significant negative influence of refrigeration and frozen storage was observed on viability of aerobic mesophilic, thermophilic lactobacilli, mesophilic lactobacilli and lactococci, but ambient temperature significantly promoted their growth. Antioxidant potential increased significantly during refrigeration and ambient storage; however, freezing had non-significant effect on antioxidant activity of cheese. This study evaluates the characteristics and storage conditions of traditional Kashmiri cheese and it was concluded that Kalari has good nutraceutical potential and freezing temperature retains most of its quality parameters during storage periods.