ABSTRACT
Dairy cows belonging to three different genetic types (pure Baladi
(B), and their F2 crossbreds, with French Aboundance ( A×BA) and
Tarentaise breed ( T×BT) , were feeding on diets contained similar
proportions of concentrate feed , energy and nitrogen contents. Milks
yielded from these different crossbreds dairy cows were used in the
manufacture of Aboundance cheeses ( a semi-hard cheese) .Cheeses were
analysed phsico-chemically , bacteriology and organoleptically when
fresh ,and after 30 , 60 and 90 days of ripening .
Results indicated that, the milk fat in Baladi cows breed (B) was
relatively lower than the other two groups T X B T and A X BA, while
milk protein, lactose, ash, total solids, solids not fat and titratable acidity
were slightly higher in crossbred cow's milk. Milk of A×BA breed had
slightly best chemico-physical properties than the other two groups .
Aboundance cheese manufactured from A X AB milk had slightly
higher values of dry matter (DM), Fat/DM, Protein / DM, Salt / Moisture
and Titratable acidity and lower values of moisture /non-fat solids and
pH compared with T X B T and B cheeses either when fresh or within
ripening period. Most of these parameters were increased in all cheeses
during ripening. Concerning the values of cheese ripening indices and
total volatile fatty acids, it was found that A × BA cheeses recorded the
highest values, along the ripening period .
Sensory evaluation revealed that cheeses of Aboundance were
slightly preferred organoleptically, all over the ripening period, than the
Tarentaise or Baladi cheeses. It characterized by clean flavor, firm and
good body and texture.