Abstract
An attempt has been made to shorten the ripening period of Ras cheese. Cheese was made from curd incorporated with a heat-shocked culture of either Lactobacillus casei or Lactobacillus helveticus at levels of 1% and 2% each. These treatments did not considerably affect the gross chemical composition of the cheese but influenced flavour intensity, body characteristics, the formation of soluble nitrogen compounds and free volatile fatty acids. Meanwhile, total proteolytic and lipolytic bacterial counts were also stimulated. Cheese with added heat-shocked lactobacilli showed desirable flavour and consistency 1–2 months earlier than control cheese made without additives.
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