EFFECT OF ELEVATED RIPENING TEMPERATURE ON THE PROPERTIES OF RAS CHEESE MADE FROM BUFFALOES' MILK | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 27, Issue 7, July 2002, Page 4801-4812 PDF (1.24 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2002.255924 | ||||
 View on SCiNiTO | ||||
| Author | ||||
| Samia M. EI-Dieb, | ||||
| Dairy Science and Technology Department, Faculty of Agriculture, Cairo University. | ||||
| Abstract | ||||
| In order to improve the organoleptic properties and the consumption acceptability of Ras cheese made from buffaloes' milk using different starters, cheese rip !ni:.g was carried out in two successive period, the first at 2soC/30 days and the S" end at 12°C/60 days. Yoghurt starter was used in Ras cheese making either individually or mixed with mesophilic lactococci, Lb. casei or Lb. helveticus. Cheese chemical composition, ripening indices, bacterial counts and organoleptic properties throughout the ripening process were follOWed. Buffaloes' Ras cheeses were ripened at elevated temperature had lower moisture content and higher fat and protein contents than that of control cheese (T2), and Lb. helveticus cheese (T6) had the most considerable effect on these parameters during ripening. Treated cheeses were characterized by their higher numbers of different bacterial groups than the control cheese. Consequently, their titratable acidity (T.A), protein degradation (S.N) and total volatile fatty acids (T.v.F.A) were greater than that of control cheese. Using elevated ripening temperature in combination with the mixed culture of yoghurt starter + mesophilic lactococci or Lb. casei (T4 & TS) improved markedly organoleptic properties and flavour intensity and body of the resultant buffaloes' Ras cheese which gained the highest score. Therefore, these treatments can be recommended for manufacture of Ras cheese from buffalo milk. | ||||
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