Hostname: page-component-586b7cd67f-rdxmf Total loading time: 0 Render date: 2024-11-26T16:21:01.284Z Has data issue: false hasContentIssue false
  • English
  • Français

Ripening changes in Cephalotyre ‘Ras’ cheese slurries

Published online by Cambridge University Press:  01 June 2009

Attia A. Abdel Baky ,
Ahmed El Neshewy ,
Abdel Hamid M. Rabie  and
Saad M. Farahat
Attia A. Abdel Baky
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
Ahmed El Neshewy
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
Abdel Hamid M. Rabie
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
Saad M. Farahat
Affiliation:
Food Science Department, Faculty of Agriculture, Zagazig University, Egypt
Get access Rights & Permissions [Opens in a new window]

Summary

Cephalotyre (Ras) cheese slurries developed within 7 d of storage at 30 °C a flavour similar to that of conventional Ras cheese ripened for 2 months. Addition of a proteinase/lipase mixture, trace elements or Na citrate to fresh cheese slurries before storage at 30 °C enhanced flavour development. Additive-treated slurries showed after storage for 5 d at 30 °C a strong flavour similar to that of 3–4 months Ras cheese with increased protein degradation, acidity development, volatile fatty acid formation and higher bacterial counts. The effectiveness of the additives in enhancing flavour development and related chemical changes was in the order: proteinaseòlipase mixture > trace elements > Na citrate.

Type
Original Articles
Information
Journal of Dairy Research , Volume 49 , Issue 2 , May 1982 , pp. 337 - 341
Copyright
Copyright © Proprietors of Journal of Dairy Research 1982

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

Abdel-Tawab, C. 1963 Manufacturing of Ras cheese from pasteurized milk. Cited in Youssef, E. H. (1966) Thesis, Ain Shams University, EgyptGoogle Scholar
American Public Health Association 1960 Standard methods for the Examination of Dairy Products, 11th EdnNew York: A.P.H.A.Google Scholar
Berry, J. A. 1933 Cited in Chalmers, C. H. (1945) Bacteria in relation to the milk supply. London: E. ArnoldGoogle Scholar
Dulley, J. R. 1976 The utilization of cheese slurries to accelerate the ripening of Cheddar cheese. Australian Journal of Dairy Technology 31 143–148Google Scholar
Hofi, A. A., Mahran, G. A., H., Abdel Salam M. & Rifaat, I. D. 1973 Acceleration of Cephalotyre “Ras” cheese ripening by using trace elements. 1. Pilot experiments. Egyptian Journal of Dairy Science 1 33–44Google Scholar
Kosikowski, F. V. 1966 Cheese and Fermented Milk Foods. 1st EdnNew York: Evans BrosGoogle Scholar
Kosikowski, F. V., &. Iwasaki, T. 1975 Changes in Cheddar cheese by commercial enzyme preparations. Journal of Dairy Science 58 963–970CrossRefGoogle Scholar
Kristoffersen, T., Mikolajcik, E. M., & Gould, I. A. 1967 Cheddar cheese flavour IV-Directed and accelerated ripening process. Journal of Dairy Science 50 292–297CrossRefGoogle Scholar
Lino, E. R. 1956 A Text Book of Dairy Chemistry, Vol. II, 3rd EdnLondon: Chapman & HallGoogle Scholar
Sharaf, J. M. 1970 Recommended Methods for the Microbiological Examination of Foods. New York: American Public Health AssociationGoogle Scholar
Singh, S., & Kristoffersen, T. 1970 Factors affecting flavour development in Cheddar cheese slurries. Journal of Dairy Science 53 533–536CrossRefGoogle Scholar
Sood, V. K. & Kosikowski, F. V. 1979 Ripening changes and flavor development in microbial enzyme treated Cheddar cheese slurries. Journal of Food Science 44 1690–1694CrossRefGoogle Scholar
Stadhouders, J. 1959 Hydrolysis of protein during the ripening of Dutch cheese. 15th International Dairy Congress, London 2 703–705Google Scholar
Sutherland, B. J. 1975 Rapidly ripened cheese curd slurries in processed cheese manufacture. Australian Journal of Dairy Technology 30 138–142Google Scholar