An attempl has been made to improve the quality of Edam-like cheese made
from goats' milk . Traditional culture (containing Lectococcus /acUs subsp < /em>. tectis ,
Lactococeus /seas subsp cremoris. Laetococcus lactis subsp diacetylactis and
Leuconostoc mesentroides subsp cremotis )was replaced by a probiotic culture
containing Lactobacillus acidophi/us La-5, Bifidobaclen'um bifidum Bb-12 and
streptococcus thennophi/us St-20 probiotic(AB1) at levels of 25 , 50 • 75 and 100 % .
This treatment Slightly increased moisture content particularly al the higher rates of
replacement. This was associated with somewhat high yield and low in weight loss.
Total nitrogen. fat and salt contents were not affected considerably with this treatment.
Glycolytic changes as indicated by titratable acidity and pH development took place in
cheese with added probiotic (AB1) culture at a slight high rate compared with
conventional cheese. Protein breakdown, fat hydrolysis and accumulation of volatile
fatty acids increased in cheese containing probiotic culture. This was more intensive
in cheese made using probiolic(ABT) culture (100% ).The use of probiotic(ABT)
culture did not considerably affect the percentages of the main components
responsible for goaty flavour namely 4- methyloctanoic and 4-ethylodanoic acids in
fresh cheese .However the percentages of these branched chain fatty acids
decreased with the progress of ripening . The organoleptic properties of cheese
made uSing probiotic(AB1) culture at a rate of 100% gained the highest scores and
were more preferable than other treatments whereas goaty flavour could not be
detected in this treatment . The use of probiotic culture in the manufacture of Edam-
like cheese with improved quality from goats' milk could be recommended.