(2013). USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING. test, 40(4), 747-754. doi: 10.21608/zjar.2013.78035
. "USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING". test, 40, 4, 2013, 747-754. doi: 10.21608/zjar.2013.78035
(2013). 'USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING', test, 40(4), pp. 747-754. doi: 10.21608/zjar.2013.78035
USE OF SOME LACTIC ACID BACTERIAL STRAINS IN ENHANCING RAS CHEESE RIPENING. test, 2013; 40(4): 747-754. doi: 10.21608/zjar.2013.78035

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

Zagazig Journal of Agricultural Research
Article 11, Volume 40, Issue 4, July 2013, Pages 747-754    PDF (210.63 K)
Document Type: Original Article
DOI: 10.21608/zjar.2013.78035
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.
Keywords
Enhancement; Ras cheese; lactic acid bacteria; nonstarter lactic acid bacteria
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