Processed cheese technology as affecting quality.
Abstract: This research was conducted to produce block type Ras processed cheese that has a proper natural flavor at a lower cost by replacing different ratios of the natural cheese ingredient with accelerated ripened Ras cheese curd slurry .
This study included the following 2 parts:
Part I : Selecting a proper starter and selecting a method of its attenuation for preparation of accelerated ripened Ras cheese curd slurry .
In this part four mixed starters were formed by mixing L. helveticus with either Yogurt starter or Laetoeells lactis ss. lactis at different ratios. They were lactis : helv (1:1), lactis : helv (1:2), yog: helv (1:1) and yog: helv (1:2) and were used for making the slurry. Three cultures were selected for their good ripening behaviour.
The 3 cultures were attenuated by their exposure to a heat-shock at 65°C for 15 see or freezing at -20 °C for 2 wceks . After tempering the cultures to room temperature, They were used for making the slurry and were ripened at 10, 25 and 30 °C for 2 weeks.
Ripening was folIowed up by determining slurry T.A, pH, S.N., total carbonyls, volatile acidity, tyrosine & tryptophane .
Microbiologically, the slurries and processed cheese were analyzed for total bacterial count, lactoccoci, streptococci, protolytic & lipolytic bacteria, coliform, sporeformers, and mold & yeast groups. The acceptance of the samples were determined organolepticlly .
Freezing proved to be the proper method for activating the cultures.
Part II : The use of the ripened cheese sullry in preparing block type processed cheese.
In this part slurries that developed acceptable flavor were used for making processed cheese substituting 25, 50 and 100 % of the natural Ras cheese. Cheese mix was cooked at 82 °C for 5 min. Cheese was stored for a month at room temperature. Physical properties of processed cheese were evaluated by the oiling-off and meltability.
The best slurry obtained was ripened with cultures that were attenuated with freezing processed cheese was successfully produced using cheese slurry substituting up to 50% of the cheese ingredient.
Publication year 1998
Pages 102p.
Availability location مكتبة معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
Availability number 627
Organization Name
Country Egypt
Department Dairy Microbiology Research Department
Author(s) from ARC
Agris Categories Animal physiology - Growth and development
AGROVOC
TERMS		 Cheese. Dairy industry. Quality. Slurry. Technology.
Publication Type Master Thesis
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