Hamad, M. (2011). EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK. Journal of Food and Dairy Sciences, 2(1), 23-32. doi: 10.21608/jfds.2011.81835
M. N. E. Hamad. "EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK". Journal of Food and Dairy Sciences, 2, 1, 2011, 23-32. doi: 10.21608/jfds.2011.81835
Hamad, M. (2011). 'EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK', Journal of Food and Dairy Sciences, 2(1), pp. 23-32. doi: 10.21608/jfds.2011.81835
Hamad, M. EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK. Journal of Food and Dairy Sciences, 2011; 2(1): 23-32. doi: 10.21608/jfds.2011.81835
EFFECT OF STARTER CULTURE ON THE QUALITY AND YIELD OF KARISH CHEESE MADE FROM BUFFALO’S MILK
Food Sci. and Dairy Dept., Fac. Agric., South Vally Univ., Qena, Egypt.
Abstract
Karish cheese was made from fresh buffaloes' skim milk (0.5% fat) using a commercial starter culture DOM 1® (Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris (1:1)) and with natural starter from good quality karish cheese. Four treatments were made by using 1 & 2% natural starter culture (YS-1 and YS-2, respectively) and with 1 & 2% of DOM 1® starter culture (DS-1 and DS-2, respectively). Yield of the resultant cheeses were calculated. Chemical, microbiological and sensory characteristics of cheeses were monitored when fresh and during 60 days of storage at 5±2°C. Gross composition of all resultant cheeses was within the Egyptian legal limits for Karish cheese. The highest cheese yield (25.4%) was obtained when 2% of DOM 1® starter culture was added (DS-2). This increase in the cheese yield of DS-2 was associated with an increase in the cheese moisture content by 2.7% compared with YS-1 and 1.1% compared with YS-2 treatments. The pH values were decreased during storage period, but both YS-1 and YS-2 treatments had lower pH-values than DS-1 and DS-2 treatments. The highest values of SN and SN/TN were observed in the DS-2 cheese treatment. This could be an indication of more proteolysis occurred when 2% of the DOM 1® starter culture was used. DS-1 and DS-2 treatments showed a reduction in the losses of TS and TN contents in the pickling solution during storage compared with YS-1 and YS-2 treatments. It was also observed that YS-1 and YS-2 treatments had higher total viable bacterial and mold & yeast counts than that in DS-1 and DS-2 treatments. On the other hand, there was a slight increase in the total sensory score of the DS-2 treatment. It can be concluded that manufacture of karish cheese by using 2% DOM 1® improved cheese yield, organoleptic properties and decreased losses of cheese components in pickling solution.
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