Abstract
SUMMARYCephalotyre (Ras) cheese slurries developed within 7 d of storage at 30 °C a flavour similar to that of conventional Ras cheese ripened for 2 months. Addition of a proteinase/lipase mixture, trace elements or Na citrate to fresh cheese slurries before storage at 30 °C enhanced flavour development. Additive-treated slurries showed after storage for 5 d at 30 °C a strong flavour similar to that of 3–4 months Ras cheese with increased protein degradation, acidity development, volatile fatty acid formation and higher bacterial counts. The effectiveness of the additives in enhancing flavour development and related chemical changes was in the order: proteinaseòlipase mixture > trace elements > Na citrate.
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 callDisclaimer: 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.
