Cheese Treatments Research Articles

Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

AbstractThe current study was achieved to increase phenolic compounds and antioxidant content in Ras cheese by microencapsulation of the nanoemulsion of extract from the berries of allspice. The microencapsulation of the extract nanoemulsion from the berries of allspice using maltodextrin, whey protein concentrate, and guar gum was prepared by a freeze-drying process. The extract was cured, and nanoemulsion forms were prepared and evaluated for the antimicrobial effect and phenolic compound content. The morphology of microcapsules was studied by transmission electron microscopy (TEM) and Fourier-transform infrared spectroscopy (FT-IR) analysis. The prepared microcapsules were added to Ras cheese using ratios (1, 2, and 3% (w/w)) and then stored for 120 days for ripening and examined chemically, microbiologically, and organoleptically. The results indicated that the allspice extract in both forms has shown an inhibitory effect on all microorganisms. Moreover, the major phenol compound in allspice berry extract was gallic acid with quantities of 15,991 µg/g. Furthermore, the microcapsule efficiency was recorded at 80.97% and spherical with a diameter of 380 µm, while the nanoemulsion of extract as the core has a size of around 320 nm. The total lactic acid bacteria counts in all samples gradually declined during the ripening period. The mold and yeast count was not detected in fresh cheeses and appeared for cheese control more than in cheese with the extract. Cheese control and treatments contained lower titratable acidity, total nitrogen, soluble nitrogen, and ash ratio than the other cheese with extract treatments. The total volatile fatty acids (TVFAs) were increased through the storage period in all cheese treatments. Correspondingly, Ras cheese acceptability for sensory evaluation increased during the ripening periods in all treatments, whereas cheese supplemented with 1% microcapsules ranked the highest score for flavor and body and texture during storage gaining a high accepted point of 93.62.

Assessment of functional UF- quinoa cheese properties

Quinoa flour at different ratios of 2, 4 and 6 % were used to produce UF- quinoa soft cheese treatments. Addition of quinoa improved sensory quality and other characters of quinoa soft cheese treatments than the control. For the chemical composition: TS, fat, TN, fiber and RSA values were increased. Soluble nitrogen and TVFA content were higher in UF- quinoa soft cheese treatments being the highest for that with quinoa 6 %. Viable counts of Bifidobacterium lactis and Lactobacillus casei were increased than the control. The good ability of quinoa protein to absorb water and fat help the texture forming to be smoother with no whey separation. UF- soft cheese with quinoa flour 2 and 4 % were the most palatable and preferable treatments comparing by the other treatments. All treatments stored for 28 days at (5 ± 2 °C). Three replicates were carried out for each treatment and the obtained data were statistically analyzed at p ≤ 0.05 when fresh and during storage.

Merging the spring onion extract into soft cheese as a rich natural phenolic ingredient to improve its antioxidant, functional, and sensory properties

The dairy industry has added a wide range of useful ingredients to its dairy products in response to consumers’ shifting lifestyles and desire for healthier diets. Despite the extensive usage of preservatives and antioxidants, the dairy industry is coming to understand the demand for natural food items free of synthetic additives. The current study aim to determine the impact of spring onion (Allium fistulosum) extract on the antioxidant, functional, and sensory aspects of ultrafiltration cheese (UF-soft cheese).Spring onion extracts are incorporated into UF-soft cheese at levels of (0.1, 0.3, and 0.5%). HPLC was used to determine the total phenolic compounds and water-soluble vitamin content of spring onion extract samples, using an Agilent 1260 series HPLC. To separate phenolic chemicals, the Eclipse C18 column (4.6 mm x 250 mm ID x 5 m) was employed. Furthermore, chemicals, colors, acetaldehyde and diacetyl components, total phenol, antioxidant content, and sensory qualities were evaluated during one month of cold storage. The chlorogenic (1021.22 µg/g) and gallic acid (915.83 µg/g) levels were found to have the greatest phenolic components in spring onion ethanol extract. Moreover, the extract is very high in some vitamins, particularly vitamin C (771.15 g/g) and vitamin B6 (254.85 g/g). The chemical properties, total phenol content, antioxidant activity, and sensory scores of cheese were improved by the incorporation of spring onion extract compared to control cheese. During storage, the taste and flavor of all cheese treatments were enhanced, with T2 having the best taste and flavor, and the total sensory score is listed in descending order of acceptability for cheese: T2 > T3 > T1 > Control. Therefore, the addition of spring onion extract as a rich source of natural antioxidant agents can provide nutritional value and a unique appealing flavor profile to the cheese, making it more healthy and enjoyable for consumers.

Chemical composition, radical scavenging, rheological and sensory properties of local Soft cheese (Paneeri Salik) supplemented with some natural anti-oxidant extracts

The aim of this research is to study the effect of herbs extracts (Mint, Dill, Tarragon and the combination of these herbs) supplementation on the chemical composition, antioxidant activities, rheological and sensory properties of local soft cheese (Paneeri Salik) during three weeks of storage. The addition ratio of herb extract was 6.5 % v/w for each cheese treatment then compared with the control cheese treatment. Only the moisture percentage was significantly different at level (p<0.05) in the cheese treatments which contain herbs from the control treatment, the herbs cheese moisture decreased in three weeks whereas the other chemical properties (Fat, Protein, Carbohydrate, Ash and Acidity) were not significantly different . Mint, Dill, Tarragon and mix herbs supplementation increased scavenging of free radicals and enhanced the antioxidant properties of Salik cheese, the DPPH were (79.85, 94.88, 90.52, 97.33, 99.18)% in each of (Control, Mint, Dill, Tarragon, and mix herbs) respectively in the first week then were decreased to ( 87.10, 83.62, 87.51, 83.46)% in the (Mint, Dill, Tarragon, and Mix herbs) compared to control which became 98.81% in the third week of storage. The herbs affected the hardness of cheese, which increased by increasing the storage periods. Sensory evaluation was acceptable especially in mint cheese but a few decreases in flavor were detected in the cheeses treated with herbs mix and Tarragon after three weeks of storage.

Properties of low-fat Cheddar cheese prepared from bovine–camel milk blends: Chemical composition, microstructure, rheology, and volatile compounds

Making cheese from camel milk (CM) presents various challenges due to its different physicochemical properties compared with bovine milk (BM). In this study, we investigated the chemical composition, proteolysis, meltability, oiling off, texture profile, color, microstructure, and rheological properties of low-fat Cheddar cheese (LFCC) prepared from BM-CM blends. LFCC was produced from BM or BM supplemented with 15% CM (CM15) and 30% CM (CM30), and analyzed after 14, 60, 120, and 180 d of ripening at 8°C. Except for salt content, no significant differences were observed among LFCC from BM, CM15, and CM30. The addition of CM increased the meltability and oiling off in the resulting cheese throughout storage. With respect to color properties, after melting, LFCC CM30 showed lower L* values than LFCC made from BM and CM15, and a* and b* values were higher than those of BM and CM15 samples. LFCC from CM30 also exhibited lower hardness compared with the other cheeses. Moreover, LFCC made from BM showed a rough granular surface, but cheese samples made from BM-CM blends exhibited a smooth surface. The rheological parameters, including storage modulus, loss modulus, and loss tangent, varied among cheese treatments. The determined acetoin and short-chain volatile acids (C2-C6) in LFCC were affected by the use of CM, because CM15 showed significantly higher amounts than BM and CM30, respectively. The detailed interactions between BM and CM in the cheese matrix should be further investigated.

Functionality of process cheese made from Cheddar cheese with various rennet levels and high-pressure processing treatments

Due to its versatility and shelf stability, process cheese is gaining interest in many developing countries. The main structural component (base) of most processed cheese formulations is young Cheddar cheese that has high levels of intact casein. Exporting natural Cheddar cheese base from the United States to distant overseas markets would require the aging process to be slowed or reduced. As Cheddar cheese ripens, the original structure is broken down by proteolysis and solubilization of insoluble calcium phosphate. We explored the effect of varying rennet levels (we also used a less proteolytic rennet) and application of high-pressure processing (HPP) to Cheddar cheese, as we hoped these treatments might limit proteolysis and concomitant loss of intact casein. To try to retain high levels of insoluble Ca, all experimental cheeses were made with a high-draining pH and from concentrated milk. To compare our intact casein results with current practices, we manufactured a Cheddar cheese that was prepared according to typical industry methods (i.e., use of unconcentrated milk, calf chymosin [higher levels], and low draining pH value [∼6.2]). All experimental cheeses were made from ultrafiltered milk with protein and casein contents of ∼5.15% and 4.30%, respectively. Three (low) rennet levels were used: control (38 international milk clotting units/mL of rennet per 250 kg of milk), and 25% and 50% reduced from this level. All experimental cheeses had similar moisture contents (∼37%) and total Ca levels. Four days after cheese was made, half of the experimental samples from each vat underwent HPP at 600 MPa for 3 min. Cheddar cheese functionality was monitored during aging for 240 d at 4°C. Cheddar cheese base was used to prepare process cheese after aging for 14, 60, 120, 180, and 240 d. Loss tangent (LT) values of cheese during heating were measured by small strain oscillatory rheology. Intact casein levels were measured using the Kjeldahl method. Acid or base titrations were used to determine the buffering capacity and insoluble Ca levels as a percentage of total Ca. The LTmax values (an index of meltability) in process cheese increased with aging for all the cheese bases; the HPP treatment significantly decreased LTmax values of both base (natural) and process cheeses. All experimental cheeses had much higher levels of intact casein compared with typical industry-make samples. Process cheese made from the experimental treatments had visually higher stretching properties than process cheese made from Cheddar with the typical industry-make procedure. Residual rennet activity was not affected by rennet level, but the rate of proteolysis was slightly slower with lower rennet levels. The HPP treatment of Cheddar cheese reduced residual rennet activity and decreased the reduction of intact casein levels. The HPP treatment of Cheddar cheese resulted in process cheeses that had slightly higher hardness values, lower LTmax values, and retained higher storage modulus values at 70°C. We also observed that the other make procedures we used in all experimental treatments (i.e., using a less proteolytic chymosin, using a concentrated cheese milk, and maintaining a high draining pH value) had a major effect on retaining high levels of intact casein.

Physicochemical attributes, antioxidant activity, and sensory responses of low-fat cheese supplemented with spray-dried Jamun juice (Syzygium cumini L.) powder

The current work aimed to enhance the quality, antioxidant activity, and sensory properties of low-fat soft cheese using Jamun Juice (Syzygium cumini L.) powder (JJP). Spray-dried JJP was added to soft cheese at four concentrations (4, 8, 12, and 16% w/v), in parallel to a control sample. The bioactive compounds of spray-dried JJP including total anthocyanin content (TAC), total phenolic content (TPC), ascorbic acid (AsA), and antioxidant ability (AA) were determined. The physicochemical, functional, color, textural, and organoleptic quality of cheese were estimated. Results revealed that JJP had a rich in contents of TAC 10.72 mg/g, TPC 22.08 mg/g, AsA 0.32 mg/g, and antioxidants 62.66%. The low-fat cheese included 16% JJP was high in moisture and ash contents while low in protein and pH compared to other treatments and control. The low-fat cheese included 16% JJP was high in TAC 0.22 mg/g, TPC 0.80 mg/g, AsA 0.056 mg/g, and AA 40.08%, compared to cheese contained JJP 4%–12%. The color attributes L*, a*, and b* of soft cheese-based 12% JJP were enhanced. Spray-dried JJP at 12% and 16% significantly affected textural profile, like firmness, cohesiveness, adhesiveness, springiness, gumminess, and chewiness of soft cheese compared to other samples. The 12% and 16% JJP improved the sensory acceptability of soft cheese treatments. The findings demonstrated that JJP at 12% could be a promising replacing material enriched with antioxidant and anthocyanin contents and help improve the quality and acceptability of low-fat soft cheese.

Changes in Sensory Properties, Physico-Chemical Characteristics, and Aromas of Ras Cheese under Different Coating Techniques.

Ras cheese is one of the main hard cheeses in Egypt and is well-known worldwide. Herein, we investigated the potential effects of different coating techniques on the physico-chemical characteristics, sensory properties, and aroma-related volatile organic compounds (VOCs) of Ras cheese over a six-month ripening period. Four coating techniques were tested, including (I) uncoated Ras cheese (the benchmark control), (II) Ras cheese coated with paraffin wax (T1), (III) Ras cheese coated with a plastic film under a vacuum (PFUV; T2), and (IV) Ras cheese coated with a plastic film treated with natamycin (T3). Although none of the treatments significantly affected the salt content, Ras cheese coated with a plastic film treated with natamycin (T3) slightly reduced the moisture content over the ripening period. Moreover, our findings revealed that while T3 had the highest ash content, it showed the same positive correlation profiles of fat content, total nitrogen, and acidity % as the control cheese sample, indicating no significant effect on the physico-chemical characteristics of the coated cheese. Furthermore, there were significant differences in the composition of VOCs among all tested treatments. The control cheese sample had the lowest percentage of other VOCs. T1 cheese, coated with paraffin wax, had the highest percentage of other volatile compounds. T2 and T3 were quite similar in their VOC profiles. According to our GC-MS findings, thirty-five VOCs were identified in Ras cheese treatments after six months of ripening, including twenty-three fatty acids, six esters, three alcohols, and three other compounds identified in most treatments. T2 cheese had the highest fatty acid % and T3 cheese had the highest ester %. The development of volatile compounds was affected by the coating material and the ripening period of the cheeses, which played a major role in the quantity and quality of volatile compounds.

Impact of Salting Techniques on the Physio-Chemical Characteristics, Sensory Properties, and Volatile Organic Compounds of Ras Cheese.

Ras cheese is the main Egyptian hard cheese that is well-known worldwide. Herein, we investigated how different salting techniques affect the physio-chemical properties, sensory properties, and volatile compounds of Ras cheese over a six-month ripening period. Five Ras cheese treatments were made from pasteurized cow's milk using various salting techniques: traditional salting of Ras cheese, salting by applying all of the salt to the curd after the entire whey drainage, salting by applying all of the salt to the curd after half to two-thirds of the whey drainage, salting in a brine solution for 24 h without dry salting, and salting in a brine solution for 12 h and then dry salting. The obtained results by GC-MS recorded that thirty-eight volatile compounds were identified in Ras cheese treatments after six months of ripening, and the development of volatile compounds was affected by the salting technique as well as the ripening period of the cheeses, which played a major role in the type and concentration of volatile compounds. Results revealed that there are six esters, 15 fatty acids, five ketones, two aldehydes, four alcohols, and eight other compounds identified in most treatments. Some physio-chemical characteristics and sensory properties were found to have high correlations with the storage period, while some others have low correlations during the ripening period.

Improved Physiochemical and Sensory Properties of Soft Cheese via Incorporation of Wheat (TriticumVulgare) Germ

In the current study, the utilization of wheat(Triticum Vulgare)germ incorporated with soft cheese was investigated. The antimicrobial efficiency of the wheat germ was examined against a few pathogenic bacteria such as Escherichia coli, Pseudomonas aeruginosa, Staphylococcus aureus, and Streptococcus sp. The results presented that, there was an occurrence of inhibitory activity by Streptococcus sp. (25 mm, 30mm, and 32 mm) and Staphylococcus aureus (30-35 mm) when treated with wheat germ as the concentration (25%, 50%, and 100%) tested was increased, respectively. The physicochemical properties of the fortified soft cheese treatments [0% (T1), 0.5% (T2) and 1.5% (T3) at (10 ± 2) °C for 0, 7, 14 and 21 days, respectively, such as acidity analysis, pH value, and the moisture content, fat content, protein content, and ash contentwere also studied. The sensory properties indicate that the fortified soft cheese at 0.5% and 1.5%wheat germ were better accepted in comparison with other treatments. Thus, this study has shown that the incorporation of wheat germ into soft cheese could enhance sensory properties such as color, flavor, and palatability, respectively. Hence, the utilization of wheat germ is the potential to improve the texture, functional and nutritional properties of soft cheese.

Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in moisture, water-soluble nitrogen/total nitrogen and non-protein nitrogen/total nitrogen whereas decreased values of density and free oil. The cheese contained DWPP was lighter and more yellowish compared to the control. The cheese samples contained 1 and 2% DWPP exhibited a significant increase in hardness, cohesiveness, springiness, gumminess and chewiness values while, the cheese samples that contained 3 and 4% DWPP exhibited a significant decrease. Adding DWPP to cheese lowered saturated fatty acids and raised unsaturated fatty acid (USFA) values which partially caused a lowering in cheese hardness at high levels of DWPP because of the low melting points of USFA. Based on these results, supplementation of Gouda cheese with 1 or 2% DWPP improved the texture properties.

Enhanced microbial, functional and sensory properties of herbal soft cheese with coriander seeds extract nanoemulsion

In this study, the ethanolic extract of coriander seed extract (CSE) was converted to a nanoemulsion. The phenols, vitamins, antimicrobial, minimum inhibitory concentrations (MIC), and transmission electron microscopy (TEM) images for CSE nanoemulsion were determined. The CSE nanoemulsion was rich in phenols such as (ellagic acid, chlorogenic acid, rutin, and, syringic acid) and soluble vitamins such as (B1, B2, B9, and B12). The TEM image found the CSE nanoemulsion was spherical, irregular in shape, with a range of 70–115 nm. The MIC against test strains ranged between 0.3 and 0.7% for CSE, and these values were reduced to 0.1 and 0.5% for CSE in nanoemulsion. The use of CSE nanoemulsion concentrations was displayed as bacteriostatic action against Staphylococcus aureus, Escherichia coli, and Aspergillus flavus using a killer kinetics assay. The CSE nanoemulsion concentrations of 0, 0.1, 0.3, and 0.5% were incorporated into soft cheese fortified with Lacticaseibacillus casei to form control, T1, T2, and T3 treatments. The soft cheese treatments were evaluated for microbiological, chemical, and sensory properties during storage for 40 days. The maximum L. casei counts were observed at 30 days, especially for T2 and T3. The CSE nanoemulsion delayed the mold and yeast growth up to 20 days. The total solids and acidity of soft cheese were increased during storage, and T3 had the lowest total solids with the highest acidity. The fat and protein content decreased with high concentrations of CSE nanoemulsion. The addition of CSE nanoemulsion concentrations enhanced the soft cheese's overall acceptability.

Effect of Packaging and Salt Content and Type on Antioxidant and ACE-Inhibitory Activities in Requeson Cheese.

Requeson cheese is obtained from whey proteins. The production of this cheese is the most economical way to recover and concentrate whey proteins, which is why it is frequently made in some Latin American countries. Four requeson cheese treatments were prepared with different concentrations and combinations of salts (sodium chloride and/or potassium chloride) and were conventionally or vacuum packed. Proteolysis, peptide concentration, angiotensin-converting enzyme (ACE) inhibitory and antioxidant (DPPH and ABTS) activities were evaluated over time (one, seven and fourteen days). Requeson cheese presented antioxidant and ACE inhibitory activities, however, these values vary depending on salt addition, type of packaging and time of storage. The highest values of antioxidant activity (ABTS) were found in cheese added with 1.5% NaCl and 1.5% (NaCl/KCl, 1:1). Cheese without added salt and vacuum packed presented the highest ACE inhibition percentage at day seven. Therefore, it can be concluded that requeson cheese elaborated exclusively of sweet whey, presents antioxidant and ACE inhibition activity. However, for a cheese with ACE inhibitory capacity, it is recommended not to add salts or add at 1% (NaCl) and vacuum pack it. Additionally, for a cheese with antioxidant activity, it is recommended to add salt at 1.5% either NaCl or (1:1) NaCl/KCl and pack it either in a polyethylene bag or vacuum. In conclusion, requeson cheese elaborate with 100% sweet whey is a dairy product with antioxidant and ACE inhibition activity, being low in salt and fat.

Ras Cheese with Different Omega Fatty Acids as Diet Plans: Cytotoxicity & Characteristics

Implantation Ras cheese with different vegetable oils as a ketogenic model in the form to use it as a diet plan to prevent obesity and investigated cytotoxicity mode of these vegetable oils on liver cancer as consequences of obesity complications in vitro system by using Huh7 cell line. The chemical and organoleptic characteristics of Ras cheese with different vegetable oils were investigated, as well as phenolic compounds and fatty acid profiles of these oils were identified and determined. Thus, findings show that the Ras cheese with different oil possesses different omega fatty acid ratios, including omega 3, 6, and 9. The total phenolic compound results indicate that sesame oil had a pronounced rank of kaempferol (2478.44 µg/g) content, followed by canola oil (628.15 µg/g). Also, peanuts oil contains the highest value of gallic acid (164.52 µg/g), while canola oil is alone contains hesperetin value (793.44 µg/g). Ras cheese with canola oil had the highest protein and fat contents compared to other Ras cheese treatments. The results showed that Ras cheese with canola and sesame oil had a pivotal role in cancer cells. It is also considered a functional dairy product that may offer vital nutrients and health benefits.

Impact of Different Types of Exopolysaccharide-Producing Adjunct Starter Cultures on Enhancement of Karish Cheese Properties

Karish cheese is acid coagulated traditional Egyptian cheese and it exhibited undesirable textural characteristics. Therefore, Exopolysaccharide (EPS) producing Lactobacillus (Lb.) paracasei S12, Lb. paracasei S8, Enterococcus (Ent.) durans S27 and Ent. hirae S9 were used as adjunct cultures in manufacturing of Karish cheese. The effect of these adjunct cultures on the moisture content, fat, pH, yield, proteolytic activity, texture profile and over all sensory acceptance were studied. The moisture content in Karish cheese was significantly increased when EPS starter cultures were added particularly with two strains of enterococci. No significant changes were found in fat content and pH values between different Karish cheese treatments. The range of Fat/dry matter was between 3.57 to 5.67%. Cheese yield increased by 1.5 to 4% as a result of adding EPS producing cultures. Also, values of texture profile of different Karish cheese treatments were enhanced. Karish cheese manufactured with Ent. durans S27 had the highest proteolytic activity and had the lowest overall sensory acceptance score. The results of this study indicate that Lb. paracasei S12 and S8 and Ent. hirae S9 are recommended as adjunct cultures for manufacturing of Karish cheese.

Functional Low- Fat Soft Cheese Supplemented With Bottle Gourd (Lagenariasiceraria) Seeds

ABSTRACTA bottle gourd (Lagenariasiceraria) seed is a good source of fat, dietary fiber, minerals and protein with many health benefits. This work aimed to improve the chemical, rheological and organoleptic properties of low fat ultrafiltrated (UF) white soft cheese using bottle gourd seeds powder (BGSP). Low- fat buffalo's milk retentate was divided into four portions: the first portion without additiveswas used as a control, while the other portions were supplemented with 3, 6 and 9% BGSP (w/w of milk retentate) before the pasteurization. Samples of all resultant cheese treatments were stored at 5±1 ℃ for 25 days and analyzed for physicochemical, rheological characteristics,as well as microbiological and sensory attributes when fresh and during storage period. The results showed that there was a slight decrease in moisture content in all cheese samples during storage. By increasing the proportion of BGSP; the contents of total solids, fat, total protein, fiber and ash of the soft cheese were increased. Cohesiveness and softness increased as well. Moreover, low fat soft cheese supplemented with 6% BGSP had the best sensory properties. Therefore, it is recommended to use BGSP for the manufacture of functional low-fat soft cheese as a new product with healthy properties.

Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

Incorporation of Different Cheese Slurries into Retentate of Ultra-filtrated White Soft Cheese for Enhancing Flavor and Quality Improvement

ABSTRACTOne of the most important criteria in any type of cheese is its flavor and texture, which consequently affect its quality, consumer choice and acceptance. The ultra-filtrated (UF) white soft cheese is one of the very popular cheese types in the Mediterranean region. This type of cheese has some properties that do not meet the consumer preferences because of the lack in its flavor and also the texture is not spreadable. So this study aimed to improve the quality and enhancing theflavor of UF-white soft cheese by incorporating different cheese slurries into the prepared retentate for UF-white cheese making and compared with UF- cheese control. The slurries of pickledDomiatti, Roquefort or Mish cheeses were incorporated separately into the cheese retentatewith different levels (6, 9 or 12%). Chemical, microbiological, rheological and sensory properties of all resultant UF-white cheese treatments and control were studied during the cold storage at 6+1oC. The results showed high values for acidity, total nitrogen, water soluble nitrogen, total volatile fatty acids, salt, ash, fat and total solids in cheese treatments comparing with control during the storage period. Rheological parameters in all cheese treatments were decreased during storage period. The flavor and textureof UF-white soft cheese treatments were improved by using the different cheese slurries. The favorite slurry type was registered for Domiatti cheese,in all added levels as it showsthe highest total scores for sensory evaluationalong the storage periodcomparing to other treatments andcontrol.

Effect of Using Probiotic Bacteria as Adjunct Culture in Domiati Cheese Making

The composition and quality of probiotic Domiati cheese were studied during 90 days of ripening in brine. Six cheese treatments were made using different types of cultures, which are: C (Control): Lactococcus lactis subsp. lactis and Lactococcus lactis subsp. cremoris, T1: as control + Lactobacillus casei, T2: as control +Lactobacillus acidophilus, T3: as control + Lactococcus lactis biovar diacetylactis, T4:Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus and T5:Lactobacillus acidophilus, Bifidobacterium bifidum and Streptococcus thermophilus. A gradual decrease in moisture content was observed as pickling proceeded. Titratable acidity, salt and fat content continuously increased as storage proceeded in all treatments. The soluble nitrogen and amino nitrogen were higher in the probiotic cheese, compared with the control. Enumeration of lactic acid bacteria (LAB) increased up to 45 days of storage and started to decrease with prolonging the storage period. The highest numbers of total bacteria and LAB were detected in T1 and T4, respectively, at the end of the storage, while the lowest was found in T5and T3, respectively. All fresh cheese treatments were found completely free of yeasts and moulds, while it started to appear after 15 days of storage. Absence of coliform bacteria was detected in all treatments. Higher overall scores were achieved in all treatments with added probiotic bacteria compared with control at the end of the storage period. Using probiotic bacteria as adjuncts enhanced the quality and improved the organoleptic properties of the resultant cheese.

Microbiological and Chemical Characteristics of Pickled White Cheese Made with Different Salt Concentrations in The Presence of Bifidobacterium longum. تأثير ترکيزالملح على الخواص الکيميائية والميکروبيولوجية للجبن الأبيض الطري المصنع بإضافة البکتريا Bifidobacterium longum

The present study aimed to make white soft cheese (WSC) with different salt concentrations, using Bifidobacterium longum cultures (5%), microbial rennet (0.2%). Cheese samples were divided into 5 treatments; control contained 5% salt, T1 contained 6% salt, T2 contained 7% salt, T3 contained 8% salt and T4 contained 9% salt. Then, cheese treatments are stored at 5±1oC for 90 days. The chemical and microbiological analysis were carried when fresh and after 15, 30, 45, 60, 75 & 90 days of storage periods. Statistical analysis showed that there was a highly significant difference (p < 0.0001) in the acidity (%), moisture content, fat (%), salt (%), total protein (%) and soluble nitrogen (%) between cheese treatments. Also a highly significant difference (p < 0.0001) was found during the 90 days of pickled time. Microbiological analysis showed that there was a negative correlation between the salt level and the numbers of Bifidobacterium longum in control samples, which made with lowest salt content (%). which maintained a high numbers of Bifidobacterium longum of5-7 log CFU / g.after 75 days.