Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture
Mansour, A., Zaki, K. (2018). Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture. EKB Journal Management System, 1(1), 82-95. doi: 10.21608/aasj.2018.23574
A. I. A. Mansour; K. G. Zaki. "Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture". EKB Journal Management System, 1, 1, 2018, 82-95. doi: 10.21608/aasj.2018.23574
Mansour, A., Zaki, K. (2018). 'Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture', EKB Journal Management System, 1(1), pp. 82-95. doi: 10.21608/aasj.2018.23574
Mansour, A., Zaki, K. Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture. EKB Journal Management System, 2018; 1(1): 82-95. doi: 10.21608/aasj.2018.23574

Studies on the use of Lactobacillus rhamnosus in white soft cheese manufacture

Archives of Agriculture Sciences Journal
Article 7, Volume 1, Issue 1, April 2018, Page 82-95  XML PDF (310.93 K)
Document Type: Research article
DOI: 10.21608/aasj.2018.23574
View on SCiNiTO View on SCiNiTO
Authors
A. I. A. Mansour email ; K. G. Zaki
Dairy Department, Faculty of Agriculture, Assiut University, Assiut, Egypt
Abstract
White soft cheese is made by using different levels of Lactobacillus rhamnosus (0.0, 0.2, 0.4, 0.6 and 0.8%) (Control, T1, T2, T3 and T4) before incubation of milk. The resultant cheeses were stored at refrigerator temperature 6c up to 28 days. The data concluded that, TS, TA, SN, TN, SN/TN, TVFFA were increased and salt in water increased by increasing the L. rhamnosus level in all treatments. The control samples without culture (C) had lower TS, TA, SN, TN, SN/TN, TVFFA and salt in water ratio than that of with different levels of L. rhamnosus. The cheese made with 0.8% L. rhamnosus starter (T4) had higher values of TS, TA, SN, TN, SN/TN, TVFFA and salt in water ratio than that of other treatments. There were increased on syneresis and firmness with increasing levels of L. rhamnosus. Microbiologically, there were increases of TC, and lactobacilli counts with increasing storage periods up to the end of storage periods in all treatments. There were not detected psychotrophic bacteria and coliform group counts in all treatments. Yeast and moulds were not detected in fresh cheese and after one week of storage, but they were detected and increase gradually with the progress of storage at 14 up till 28 days in most treatments. Moreover, the data showed that T3 stored for 28 days had the highest scores than that of the other treatments using different levels of L. rhamnosus. Whilst, T3 stored for 7days had the lowest scores than that of the other treatments.
Keywords
Lactobacillus rhamnosus; white soft cheese; Sensory quality; starter
Supplementary Files
Statistics
Article View: 185
PDF Download: 286