Abd - Rabou, N. (2005). BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA. Journal of Food and Dairy Sciences, 30(7), 3989-3998. doi: 10.21608/jfds.2005.237784
N. S. Abd - Rabou. "BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA". Journal of Food and Dairy Sciences, 30, 7, 2005, 3989-3998. doi: 10.21608/jfds.2005.237784
Abd - Rabou, N. (2005). 'BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA', Journal of Food and Dairy Sciences, 30(7), pp. 3989-3998. doi: 10.21608/jfds.2005.237784
Abd - Rabou, N. BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA. Journal of Food and Dairy Sciences, 2005; 30(7): 3989-3998. doi: 10.21608/jfds.2005.237784
BIOCHEMICAL CHANGES IN NON FAT RAS CHEESE CURD AS AFFECTED BY SOME LACTIC ACID BACTERIA
Department of Dairy Sci., and Technology. National Research Center, Dokki, Cairo.
Abstract
Ras cheese curd was produced from cow's skim milk and mixed buffaloes and cow's skim milk (1:1). The resultant curd was blended withS. 10 and 15g 11009 curd of mixed strains cultures of Lactobacillus delbreukii ssp. bulgaricus + Lactobacillus cesei at the ratios of T 1(1: 1), T II (1 :2) and T III (2:1). The curd was Incubated at 37°C for 15 days. The addition of mixed strains clearly enhanced the biochemical changes in all treated curds. The lactose in treated curds disappeared more rapidly than in untreated ones, particularly in T III during ripening. The total bacterial number or lactic acid bacteria were higher in fresh curd, followed by a decline during 7 and 15 days of curing, being more pronounced in curd containing 15% starter. The ripening indices values increased with the increase in percentage of added starter and with progressive mcubation. The curd with 15% mixed starter (1 :2) after 15 days gave the highest values for Formal and Shilovich ripening indices and SNITN % values after 15 days of storage. The addition of mixed strains culture increased the tryptophane con lent of curd during ripening and these effect was more pronounced in curd conta.ninq high percentage of starter. All the npening indices of Ras cheese curd produced from cow's skim milk were higher than the corresponding values of curd from mixed buffaloes and cow's skim milk
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