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Ripening changes in Cephalotyre ‘Ras’ cheese slurries

Published online by Cambridge University Press:  01 June 2009

Attia A. Abdel Baky ,
Ahmed El Neshewy ,
Abdel Hamid M. Rabie  and
Saad M. Farahat
Attia A. Abdel Baky
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
Ahmed El Neshewy
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
Abdel Hamid M. Rabie
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
Saad M. Farahat
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
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Summary

Cephalotyre (Ras) cheese slurries developed within 7 d of storage at 30 °C a flavour similar to that of conventional Ras cheese ripened for 2 months. Addition of a proteinase/lipase mixture, trace elements or Na citrate to fresh cheese slurries before storage at 30 °C enhanced flavour development. Additive-treated slurries showed after storage for 5 d at 30 °C a strong flavour similar to that of 3–4 months Ras cheese with increased protein degradation, acidity development, volatile fatty acid formation and higher bacterial counts. The effectiveness of the additives in enhancing flavour development and related chemical changes was in the order: proteinaseòlipase mixture > trace elements > Na citrate.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 2 , May 1982 , pp. 337 - 341
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

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References

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