STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE
Zin El.Din, M., El Sokkary, E., ABdel Kader, Y., El Sadeek, M. (2007). STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE. EKB Journal Management System, 32(8), 6497-6508. doi: 10.21608/jfds.2007.204656
M. M. Zin El.Din; E. S. El Sokkary; Y. I. ABdel Kader; Mona M. El Sadeek. "STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE". EKB Journal Management System, 32, 8, 2007, 6497-6508. doi: 10.21608/jfds.2007.204656
Zin El.Din, M., El Sokkary, E., ABdel Kader, Y., El Sadeek, M. (2007). 'STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE', EKB Journal Management System, 32(8), pp. 6497-6508. doi: 10.21608/jfds.2007.204656
Zin El.Din, M., El Sokkary, E., ABdel Kader, Y., El Sadeek, M. STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE. EKB Journal Management System, 2007; 32(8): 6497-6508. doi: 10.21608/jfds.2007.204656

STUDIES ON FRENCH SOFT GOAT'S MILK CHEESE:1- EFFECT OF TYPE OF PRESERVATIVES ON THE KEEPING QUALITY OF THE PYRAMIDS-LIKE CHEESE

Journal of Food and Dairy Sciences
Article 9, Volume 32, Issue 8, August 2007, Page 6497-6508  XML PDF (589.47 K)
Document Type: Original Article
DOI: 10.21608/jfds.2007.204656
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Authors
M. M. Zin El.Din1; E. S. El Sokkary2; Y. I. ABdel Kader3; Mona M. El Sadeek4
1Faculty of Tourism and Hotels, Mansoura Univ.
2Dairy Department, Faculty of Agriculture, Mansoura Univ.
3Dokki.Cairo. Animal Production Research Institute (APRI)
4Extension Service Dept., Ministry of Agriculture.
Abstract
Pyramids-like cheese was made from goat's milk having 13.51% TS, 4.10% Protein, 4.30% Fat and 0.18% acidity and using 0.5% yoghurt as a starter. Three types of preservatives were applied to study their inhibitory effect on the growth of yeasts and moulds on the surface of the cheese. A control without preservatives addition is regarded as a control (P1) to the second treatment  0.1% K- Sorbate solution was added to the curd (P2). Similarly to the third and fourth treatment, 0.03% Na-Benzoate and an admixture of both  preservatives ( 1:1)  solutions were added to the third and fourth treatments(P3) and (P4) respectively. The resultant pyramids- like cheese were stored at 6±2°C for four weeks. Results showed that the addition of preservatives to the curd cheese before hopping, decreased the acidity of strained whey and resultant cheese. The lowest  was for K-Sorbate treatment and the highest was for control treatment. Na- Benzoate addition led to slight higher yield. The addition of preservatives highly decreased the SN and NPN of the resultant cheese. The addition of different preservatives to the cheese curd markedly decreased the total bacteria count (TC) and lactic acid bacteria (LAB), the strongest effect for K-Sorbate followed by the admixture preservative (P4)and the lowest effect was for Na-Benzoate. No M&Y appeared in K-Sorbate cheese after four weeks, while they appeared after two weeks on Na-Benzoate cheese treatment. The admixture preservatives showed the colonies of M&Y at the fourth week. Use K-Sorbate as a preservative to inhibit the growth of M&Y was recommended.
Keywords
Pyramids cheese; Potassium sorbate; Sodium benzoate
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