El-Desoki, W., Nasr, W. (2014). INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER. Journal of Food and Dairy Sciences, 5(11), 763-774. doi: 10.21608/jfds.2014.53225
W. I. El-Desoki; W. I. A. Nasr. "INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER". Journal of Food and Dairy Sciences, 5, 11, 2014, 763-774. doi: 10.21608/jfds.2014.53225
El-Desoki, W., Nasr, W. (2014). 'INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER', Journal of Food and Dairy Sciences, 5(11), pp. 763-774. doi: 10.21608/jfds.2014.53225
El-Desoki, W., Nasr, W. INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER. Journal of Food and Dairy Sciences, 2014; 5(11): 763-774. doi: 10.21608/jfds.2014.53225
INFLUENCE OF HEAT TREATED ADJUNCT CULTURE ON THE QUALITY OF EDAM CHEESE MADE FROM RECONSTITUTED WHOLE MILK POWDER
1Fac. of Agric., El-Azhar University, Assiut, Egypt
2Dairy Techn. Dep., Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt.
Abstract
The main objective of this study was to improve the yield and quality of Edam cheese by application of reconstituted whole milk powder (WMP) and heat treated mesophilic adjunct culture of mesophilic bacteria to lactic starter. Edam cheese treatments Ta, Tb and control Tc were made by the traditional method from (WMP). Chemical properties were determined during manufacture and ripening. During ripening moisture, fat on dry matter basis, pH values and lactose contents decreased, while fat and protein content and fractions of nitrogen {(total nitrogen (TN), soluble nitrogen (SN), non protein nitrogen (TCA-SN), peptide–N and amino acid N (PTA-SN)} increased. Protein degradation, the amount of SN in cheese treatments Ta and Tb from the beginning until the end of ripening were higher than that of control cheese (Tc). On the other hand, TCA-SN content did not differ among the three cheese treatments when fresh and increased slowly during ripening. The PTA-SN of cheese were increased progressively during ripening. Organoleptic properties showed that cheese Ta treatment gained the highest score 17.8 points followed by cheese Tb treatment (17.6) points whereas, Tc cheese treatment had the lowest score 15.4 points.
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