PRODUCTION OF DOMIATI CHEESE WITH TYPICAL CHARACTERISTICS FROM PASTEURIZED MILK USING Lactobacillus helveticus AND Lactobacillus casel CULTURES | ||
| Journal of Food and Dairy Sciences | ||
| Article 1, Volume 27, Issue 8, August 2002, Pages 5391-5398 PDF (870.75 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2002.256297 | ||
| Authors | ||
| Hoda M. Elzeiny,; A. M. M. Metwally | ||
| Dairy Science and Technology Department, Faculty of Agriculture, Cairo University, Giza, Egypt | ||
| Abstract | ||
| Domiati cheese was made from pasteurized buffalo's milk with 2 different levels of salt (5 & 10%) inoculated with Lactobacillus he/veticus and L. casei as single or mixed cultures. The cheese was pickled in salted whey for 8 weeks. Cultures increased the production of water-soluble nitrogen. total volatile fatty acids and free tyrosine and tryptophane amino acids and enhanced cheese ripening rate. Starter formed of L. he/veticus + L. casei (2:1. v/v) produced Domiati cheese with typical characteristics at 4 weeks of ripening, half the period required for the control. The cheese was superior to the control and the other experimental cheeses. Lactobacillus helveticus and L. casei when used as single cultures were not satisfactory. | ||
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