Abstract
Physicochemical, organoleptic and microbiological characteristics of three batches of industrial semihard ewe's milk cheeses were studied over a 90-day ripening period. Cheeses were made with a selected starter containingLactococcus lactis subsp.lactis and subsp.cremoris. The total microbial count was normal throughout manufacture and the ripening period. The level of noncasein nitrogen (NCN) was moderate (23.8% of the total nitrogen, TN) but non-protein nitrogen and amino-acid nitrogen were high: 73.6 (% NCN) and 1.92 (% TN) respectively. Breakdown ofα s-(66%) andβ-caseins (17%) at 90 days provided the cheeses with excellent textural and sensory characteristics.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: Zeitschrift f�r Lebensmittel-Untersuchung und -Forschung
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
