Physicochemical response of palmitatype cheese to low-dose irradiation

The physicochemical tolerance of Palmita-type white cheese to low-dose irradiation, as applicable to enhance shelf life, and hopefully food safety, was studied. The response of cheese to doses between I and 5 kGy was followed by both chemical analysis of substances important as indicators of quality and radiation effect, and sensory detection of modification. The experiment was replicated twice, and samples analyzed immediately after irradiation and after 21 d of storage at 11.9 +/- 0.4 degreesC. Dose effects, though statistically significant for some substances, were small. Consequently, no objectionable sensory characteristics were detected. Palmita-type cheese tolerated low radiation-doses applicable for sanitizing food, which suggest the potential use of irradiation to control Palmita-cheese food-borne diseases.