ACCELERATION OF DOMIATI CHEESE RIPENING WITH CHEESE SLURRY AS AFFECTED BY DIFFERENT SALT CONCENTRATIONS. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 26, Issue 9, September 2001, Page 5613-5623 PDF (738.6 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2001.257979 | ||||
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| Authors | ||||
| M. G. M. El-Sissi,; A. M. Shendy | ||||
| Dairy Department, Faculty of Agriculture, Al-Azhar University. | ||||
| Abstract | ||||
| Roqueforti cheese slurry (2%) was used in the manufacture of Domiati cheese with 5, 6, 7, 8 and 10% salt. The resultant cheese was analyzed at intervals during storage at 15؛C for 6 weeks . Increasing amount of salt caused increase in cheese yield, moisture content and pH values, while the acidity, fat content, total nitrogen, ripening indices, total viable count, proteolytic and lipolytic bacterial count decreased. The cheese containing 5, 6 and 7% salt had the highest scores for organoleptic properties. The addition of 10% salt inhibited the development of cheese flavour, while, the use of 8% salt delayed the appearance of the desired flavour of matured cheese. The use of 5 to 7% salt is recommended for acceleration of Domiati cheese ripening by using Roqueforti cheese slurry. | ||||
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