Accelerated ripening of Ras cheese using cell free extract, freeze- and heat-shockedLeuconostoc spp. cultures
✍ Scribed by El-Shafei, H.
- Publisher
- John Wiley and Sons
- Year
- 1994
- Tongue
- English
- Weight
- 380 KB
- Volume
- 38
- Category
- Article
- ISSN
- 0027-769X
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✦ Synopsis
Ras cheese was manufactured with cell free extract, freeze-and heat-shocked cultures of Leuconostoc spp. to enhance flavour development and accelerated ripening. Cheese analysis (pH, acidity, dry matter, fat, protein, soluble nitrogen, volatile acidity, free fatty acids) were carried out for 3 months. No significant differents were observed between the experiment cheeses and control, however, the cheese flavour was enhanced in cheeses with addition of heat treated Leuconostoc cells. Bitter taste was decreased in all experimental cheeses.
Zusammenfassung
Beschleunigte Reifung von Ras-Kase durch Verwendung von zellfreiem Extrakt sowie kalte-und hitzegeschockten Kulturen von Leuconostoc spp.
Ras-Kase wird mit Zusatz von zellfreiem Extrakt sowie kalte-und hitzegeschockten Kulturen von Leuconostoc spp. hergestellt, um das Aroma zu verbessern und die Reifung zu beschleunigen.