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Characteristics of Ras cheese made with freeze-shocked Pediococcus halophilus.

Author(s) : SHAFEI H. el-, HANTIRA A., EZZAT N., SODA M. el-

Type of article: Article

Summary

The effect of adding freeze shocked cells Pediococcus halophilus for the reduction of the curing time of Ras cheese was studied. The gross composition of cheese was not affected by the addition of the pediococci. On the other hand, pediococci-treated cheese showed higher values of soluble nitrogen if compared to the control. When the concentration of the cells was raised, an increase in the soluble nitrogen could also be measured; a similar trend was also observed for fat breakdown in the cheese during ripening. The study indicates the possible use of pediococci in a frozen form as an accelerating, ripening agent, due to the fact that the organism is a poor acid producer, which overcomes the problem of acid flavour development in the cheese.

Details

  • Original title: Characteristics of Ras cheese made with freeze-shocked Pediococcus halophilus.
  • Record ID : 1993-2097
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 25 - n. 5
  • Publication date: 1992

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