EI-Shafie,, N., Abd EI Baky, A., Nasr, M., EI Zawahry, A. (2003). EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.. Journal of Food and Dairy Sciences, 28(2), 1213-1227. doi: 10.21608/jfds.2003.245945
Nemah M. EI-Shafie,; A. A. Abd EI Baky; M. M. Nasr; A. A. EI Zawahry. "EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.". Journal of Food and Dairy Sciences, 28, 2, 2003, 1213-1227. doi: 10.21608/jfds.2003.245945
EI-Shafie,, N., Abd EI Baky, A., Nasr, M., EI Zawahry, A. (2003). 'EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.', Journal of Food and Dairy Sciences, 28(2), pp. 1213-1227. doi: 10.21608/jfds.2003.245945
EI-Shafie,, N., Abd EI Baky, A., Nasr, M., EI Zawahry, A. EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.. Journal of Food and Dairy Sciences, 2003; 28(2): 1213-1227. doi: 10.21608/jfds.2003.245945
EFFECT OF PROBIOTIES ON THE QUALITY AND RIPENING CHANGES OF EDAM -LIKE CHEESE MADE FROM GOATS' MILK.
1Food Science Department, Faculty of Agriculture Zagazig
2Animal Production Research Institute - Agriculture Research Center. Cairo -Egypt
Abstract
An attempl has been made to improve the quality of Edam-like cheese made from goats' milk . Traditional culture (containing Lectococcus /acUs subsp < /em>. tectis , Lactococeus /seas subsp cremoris. Laetococcus lactis subsp diacetylactis and Leuconostoc mesentroides subsp cremotis )was replaced by a probiotic culture containing Lactobacillus acidophi/us La-5, Bifidobaclen'um bifidum Bb-12 and streptococcus thennophi/us St-20 probiotic(AB1) at levels of 25 , 50 • 75 and 100 % . This treatment Slightly increased moisture content particularly al the higher rates of replacement. This was associated with somewhat high yield and low in weight loss. Total nitrogen. fat and salt contents were not affected considerably with this treatment. Glycolytic changes as indicated by titratable acidity and pH development took place in cheese with added probiotic (AB1) culture at a slight high rate compared with conventional cheese. Protein breakdown, fat hydrolysis and accumulation of volatile fatty acids increased in cheese containing probiotic culture. This was more intensive in cheese made using probiolic(ABT) culture (100% ).The use of probiotic(ABT) culture did not considerably affect the percentages of the main components responsible for goaty flavour namely 4- methyloctanoic and 4-ethylodanoic acids in fresh cheese .However the percentages of these branched chain fatty acids decreased with the progress of ripening . The organoleptic properties of cheese made uSing probiotic(AB1) culture at a rate of 100% gained the highest scores and were more preferable than other treatments whereas goaty flavour could not be detected in this treatment . The use of probiotic culture in the manufacture of Edam- like cheese with improved quality from goats' milk could be recommended.
View on SCiNiTO
Top