Chemical composition and organoleptic properties of Ras cheese, made under different technological conditions

✍ Scribed by El-Erian, A. F. M. ;Hashem, H. A. ;Abo-El-Heba, A. M.

• Book ID: 102840744
• Publisher: John Wiley and Sons
• Year: 1977
• Tongue: English
• Weight: 708 KB
• Volume: 21
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19770210805

✦ Synopsis

Abstract

The present studies have been performed with a view to the modification and shortening of the process of ripening. To shorten the duration of ripening and to increase the development of aroma and flavour substances, a rennet paste, lipase and cheese hydrolysate, alone or in combination, were added. To accelerate fat hydrolysis, either the milk or the cream was homogenized prior to processing. The water, salt, fat, total acid, total nitrogen, soluble nitrogen and volatile fatty acid contents as well as the pH value and the formol number were determined in fresh cheese and throughout the ripening process (after 15, 30, 60, 90, 120 and 180 days). Furthermore, the products were organoleptically evaluated. The results obtained with the various experimental variants are discussed.