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78035

USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING

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Last updated: 30 Jan 2023

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Abstract

This work was done to use some mixtures of lactic acid bacterial strains to enhance the flavour development and accelerate Ras cheese ripening. Streptococcus thermophiles, Lactococcus lactis ssp. lactis, Lactococcus lactis ssp. cremoris, Lactobacillus delbrueckii ssp. bulgaricus Lactobacillus helveticus and Lactobacillus paracasei wereadded in different mixtures to the cheese milk during production. Data showed that the mixture of the 6 strains gave the best sensory evaluation and very good ripening indices. Therefore, the third treatment showed the highest organoleptic properties scores after two months.

DOI

10.21608/zjar.2013.78035

Keywords

Enhancement, Ras cheese, lactic acid bacteria, nonstarter lactic acid bacteria

Volume

40

Article Issue

4

Related Issue

11650

Issue Date

2013-07-01

Receive Date

2013-03-18

Publish Date

2013-07-01

Page Start

747

Page End

754

Print ISSN

1110-0338

Article File

ZJAR_Volume 40_Issue 4_Pages 747-754.pdf

PDF . 215.7kB

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https://zjar.journals.ekb.eg/article_78035.html

Detail API

https://zjar.journals.ekb.eg/service?article_code=78035

Order

11

Type

Original Article

Type Code

842

Publication Type

Journal

Publication Title

Zagazig Journal of Agricultural Research

Publication Link

https://zjar.journals.ekb.eg/

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Article

Created At

22 Jan 2023