EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.
EI-Shafie,, N., Abd EI Baky, A., Nasr, M., EI Zawahry, A. (2003). EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.. EKB Journal Management System, 28(2), 1213-1227. doi: 10.21608/jfds.2003.245945
Nemah M. EI-Shafie,; A. A. Abd EI Baky; M. M. Nasr; A. A. EI Zawahry. "EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.". EKB Journal Management System, 28, 2, 2003, 1213-1227. doi: 10.21608/jfds.2003.245945
EI-Shafie,, N., Abd EI Baky, A., Nasr, M., EI Zawahry, A. (2003). 'EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.', EKB Journal Management System, 28(2), pp. 1213-1227. doi: 10.21608/jfds.2003.245945
EI-Shafie,, N., Abd EI Baky, A., Nasr, M., EI Zawahry, A. EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.. EKB Journal Management System, 2003; 28(2): 1213-1227. doi: 10.21608/jfds.2003.245945

EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.

Journal of Food and Dairy Sciences
Article 2, Volume 28, Issue 2, February 2003, Page 1213-1227  XML PDF (6.3 MB)
Document Type: Original Article
DOI: 10.21608/jfds.2003.245945
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Authors
Nemah M. EI-Shafie,1; A. A. Abd EI Baky1; M. M. Nasr2; A. A. EI Zawahry2
1Food Science Department, Faculty of Agriculture Zagazig
2Animal Production Research Institute - Agriculture Research Center. Cairo -Egypt
Abstract
An attempl has been made to improve the quality of Edam-like cheese made
from goats' milk . Traditional culture (containing Lectococcus /acUs subsp < /em>. tectis ,
Lactococeus /seas subsp cremoris. Laetococcus lactis subsp diacetylactis and
Leuconostoc mesentroides subsp cremotis )was replaced by a probiotic culture
containing Lactobacillus acidophi/us La-5, Bifidobaclen'um bifidum Bb-12 and
streptococcus thennophi/us St-20 probiotic(AB1) at levels of 25 , 50 • 75 and 100 % .
This treatment Slightly increased moisture content particularly al the higher rates of
replacement. This was associated with somewhat high yield and low in weight loss.
Total nitrogen. fat and salt contents were not affected considerably with this treatment.
Glycolytic changes as indicated by titratable acidity and pH development took place in
cheese with added probiotic (AB1) culture at a slight high rate compared with
conventional cheese. Protein breakdown, fat hydrolysis and accumulation of volatile
fatty acids increased in cheese containing probiotic culture. This was more intensive
in cheese made using probiolic(ABT) culture (100% ).The use of probiotic(ABT)
culture did not considerably affect the percentages of the main components
responsible for goaty flavour namely 4- methyloctanoic and 4-ethylodanoic acids in
fresh cheese .However the percentages of these branched chain fatty acids
decreased with the progress of ripening . The organoleptic properties of cheese
made uSing probiotic(AB1) culture at a rate of 100% gained the highest scores and
were more preferable than other treatments whereas goaty flavour could not be
detected in this treatment . The use of probiotic culture in the manufacture of Edam-
like cheese with improved quality from goats' milk could be recommended.
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