PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES
Elzeiny,, H., Metwally, A. (2002). PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES. EKB Journal Management System, 27(8), 5391-5398. doi: 10.21608/jfds.2002.256297
Hoda M. Elzeiny,; A. M. M. Metwally. "PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES". EKB Journal Management System, 27, 8, 2002, 5391-5398. doi: 10.21608/jfds.2002.256297
Elzeiny,, H., Metwally, A. (2002). 'PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES', EKB Journal Management System, 27(8), pp. 5391-5398. doi: 10.21608/jfds.2002.256297
Elzeiny,, H., Metwally, A. PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES. EKB Journal Management System, 2002; 27(8): 5391-5398. doi: 10.21608/jfds.2002.256297

PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES

Journal of Food and Dairy Sciences
Article 1, Volume 27, Issue 8, August 2002, Page 5391-5398  XML PDF (870.75 K)
Document Type: Original Article
DOI: 10.21608/jfds.2002.256297
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Authors
Hoda M. Elzeiny,; A. M. M. Metwally
Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt
Abstract
Domiati cheese was made from pasteurized buffalo's milk with 2 different
levels of salt (5 & 10%) inoculated with Lactobacillus he/veticus and L. casei as single
or mixed cultures. The cheese was pickled in salted whey for 8 weeks. Cultures
increased the production of water-soluble nitrogen. total volatile fatty acids and free
tyrosine and tryptophane amino acids and enhanced cheese ripening rate. Starter
formed of L. he/veticus + L. casei (2:1. v/v) produced Domiati cheese with typical
characteristics at 4 weeks of ripening, half the period required for the control. The
cheese was superior to the control and the other experimental cheeses. Lactobacillus
helveticus and L. casei when used as single cultures were not satisfactory.
 
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