Spoilage Dynamics in Iranian Paneer Shahri Cheese Over 34 Days

A pilot study from Iran analyzes microbial, physicochemical, textural, and sensory changes in industrially produced Paneer Shahri cheese during 34 days of cold storage at 8°C. The research by Delara Moradi Mirhesari identifies non-starter lactic acid bacteria as the primary spoilage drivers, leading to pH decline, texture softening, and biogenic amine production.

Use Cases

• Model spoilage progression using microbial counts, pH, and titratable acidity data over the 34-day storage period.
• Analyze correlations between texture parameters like chewiness, gumminess, springiness, cohesiveness and proteolysis levels.
• Assess food safety risks by tracking biogenic amine production, specifically tyramine, linked to Enterococcus faecalis activity.
• Evaluate sensory decline in smell and overall acceptability against measured biochemical spoilage markers.

Strengths

• Data covers a defined 34-day storage period under controlled 8°C conditions.
• Multifaceted analysis includes microbial, physicochemical, textural, and sensory evaluation.
• Specific spoilage organisms like Lactococcus lactis and metabolic pathways are identified.

Limitations

• The dataset is a pilot study, implying a limited sample size and scope.
• Data is presented in a PDF report (216.2 KB), requiring extraction for computational analysis.
• Findings are specific to one cheese type (Paneer Shahri) produced under industrial conditions in Iran.

Provenance

Source

Delara Moradi Mirhesari via figshare.

Collection Method

Laboratory evaluation of industrially produced, enzyme-coagulated Paneer Shahri during cold storage.

Time Range

Storage period of 34 days.

Freshness

Last updated March 2026.

Geography

Iran.