Improving the quality of Domiati cheese made from recombined milk

Abstract

A trial has been carried out to improve the quality of Domiati cheese made from recombined milk. Addition of whey proteins/CMC complex recovered from whey, corresponding to 25% to 75% of cheese milk weight, increased cheese yield, reduced loss of weight during pickling and enhanced the body of cheese. Flavour intensity and the formation of soluble nitrogen compounds and Volatile Fatty Acids (VFA) were not affected. Incorporating Piccantase B or Kapalase K (commercial lipases) at 0·025% and 0·05% levels into the same cheese milk improved flavour intensity and the production of VFA. Flavour intensity of 4-weeks-old cheese made from lipase-treated milk (0·05%) was more pronounced than that of 8-weeks-old control cheese. Piccantase B was more effective in this respect. After 8 weeks of pickling, a rancid flavour was developed in cheese made from milk treated with the higher concentration of lipases (0·05%).