Salama,, F., Shahein, N. (2002). EFFECT OF SOME LACTIC ACID BACTERIA AND ZINC FORTIFICATION ON MANUFACTURE OF SOFT CHEESE Salama, Fatma M.M.* and Nadia M. Shahein**. Journal of Food and Dairy Sciences, 27(4), 2299-2311. doi: 10.21608/jfds.2002.254152
Fatma M. M. Salama,; Nadia M. Shahein. "EFFECT OF SOME LACTIC ACID BACTERIA AND ZINC FORTIFICATION ON MANUFACTURE OF SOFT CHEESE Salama, Fatma M.M.* and Nadia M. Shahein**". Journal of Food and Dairy Sciences, 27, 4, 2002, 2299-2311. doi: 10.21608/jfds.2002.254152
Salama,, F., Shahein, N. (2002). 'EFFECT OF SOME LACTIC ACID BACTERIA AND ZINC FORTIFICATION ON MANUFACTURE OF SOFT CHEESE Salama, Fatma M.M.* and Nadia M. Shahein**', Journal of Food and Dairy Sciences, 27(4), pp. 2299-2311. doi: 10.21608/jfds.2002.254152
Salama,, F., Shahein, N. EFFECT OF SOME LACTIC ACID BACTERIA AND ZINC FORTIFICATION ON MANUFACTURE OF SOFT CHEESE Salama, Fatma M.M.* and Nadia M. Shahein**. Journal of Food and Dairy Sciences, 2002; 27(4): 2299-2311. doi: 10.21608/jfds.2002.254152
EFFECT OF SOME LACTIC ACID BACTERIA AND ZINC FORTIFICATION ON MANUFACTURE OF SOFT CHEESE Salama, Fatma M.M.* and Nadia M. Shahein**
2Food Tech. & Dairying Dept., National Research Center, Cairo.
Abstract
Soft cheese was made from UF milk (retentate) and treated as follows (I) Rennet (control), (II) Rennet and mesophilic mixed strain culture (Lactococcus lactic subsp < /em>. cremoris, Lactococcus lactis subsp < /em>. lactis, Leuconostoc mesenteroides subsp < /em>. cremoris and Lactococcus lactis subsp < /em>. lactis biovar diacetylactis, (III) Rennet and Streptococcus salivarius subsp < /em>. thermophilus and Lactobacillus helveticus, (IV) Rennet and S. salivarius subsp < /em>. thermophilus, Lactobacillus delbrueckii subsp. bulqericus and L. helveticus and (V) Rennet and glucono-delta-Iactone (GDL). All treatments were fortified with zinc oxide and zinc sulphate at levels of 10 and 20 mg/Kg retentate. sodium chloride (NaC!) was added to all treatments at level of 2%.
The resultant cheeses were stored at 6:!:2°C for 15 days and analyzed for total solids (T.S). fat, lactose content. titratable acidity. pH value, total nitrogen (T.N). soluble nitrogen (S.N), salt, ripening indices (formol and shilovich), and organoleptic properties.
The obtained results revealed that no obvious differences were observed in the chemical composition of the resultant soft cheese fortified with various sources and levels of zinc either fresh or during storage. However, the differences were more clear in pH. acidity and ripening indices.
Sensory evaluation indicated that zinc sulphate was the most suitable source for zinc supplement with its two ratios. It produced soft cheese having favourite flavour while fortification with zinc oxide produced soft cheese with unacceptable rusty taste.
The addition of lactic acid bacteria with rennet is necessary to improve the organoleptic properties of soft cheese. The results revealed that fortification of soft cheese with zinc sulphate at levels of 10 or 20 mg Zn/Kg and the addition of thermophilic bacteria (S. salivarius subsp < /em>. thermophilus and L. helveticus) can be used to produce good quality soft cheese.
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