USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING | ||||
| Zagazig Journal of Agricultural Research | ||||
| Article 11, Volume 40, Issue 4, July 2013, Page 747-754 PDF (210.63 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/zjar.2013.78035 | ||||
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| Abstract | ||||
| This work was done to use some mixtures of lactic acid bacterial strains to enhance the flavour development and accelerate Ras cheese ripening. Streptococcus thermophiles, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactobacillus delbrueckii ssp. bulgaricus Lactobacillus helveticus and Lactobacillus paracasei wereadded in different mixtures to the cheese milk during production. Data showed that the mixture of the 6 strains gave the best sensory evaluation and very good ripening indices. Therefore, the third treatment showed the highest organoleptic properties scores after two months. | ||||
| Keywords | ||||
| Enhancement; Ras cheese; lactic acid bacteria; nonstarter lactic acid bacteria | ||||
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