Quality and ripening changes of Ras cheese made by direct acidification

✍ Scribed by El-Neshawy, A. A. ;Rabie, A. M. ;Baky, A. A. Abdel ;Nasr, M. M. ;Emara, E. A.

• Publisher: John Wiley and Sons
• Year: 1985
• Tongue: English
• Weight: 526 KB
• Volume: 29
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19850290308

✦ Synopsis

Trials were carried out to produce Ras cheese of good quality without the use of starter. Cheese was made from pasteurized cow's milk acidified with lactic acid or citric acid to pH 5.8 alone or coupled with mixing the curd with glucono 6 lactone (4.5 g/kg curd). Control cheese was made from milk ripened with a starter culture of S. lactis. Resultant cheeses showed poor body and texture, weak flavour intensity and low levels of soluble nitrogen compounds and free volatile fatty acids. Incorporation into the cheese curd of mixtures containing Fromase 100 (fungal protease) and Piccantase B (fungal lipase) or Fromase 100 and Capalase K (animal lipase) enhanced flavour intensity, improved body characteristics and accelerated the formation of both soluble nitrogen compounds and free volatile fatty acids. The organoleptic properties of the experimental cheeses with added enzymes were comparable to those of the control cheese.