Staff Members - Benha University
Ripening acceleration and quality improvement of Gouda cheese using freeze or heat-shocked Lactobacillus delbrueckii subsp. helveticus DSMZ 20082. M.N. . Proc 11th Egyptian Conf. Dairy Sci. and Tech In press .
• 2010
Publication Information
Authors
El-Nagar, G.F.; Essawy, E.A.Y.; Abd El-Hady, S.; Montasser, E. A. and Hamad,
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Abstract
The effect of adding proteolytic enzymes associated with somatic cells (SC)
from healthy cows milk on Gouda cheese ripening and quality was studied. Gouda
cheese treatments were made from normal mixed milk (cow’s and buffaloe’s, 1:1) to
which SC was added at levels of ~ 2, 4 and 6 x 105 cells ml-1 (T2, T3 and T4,
respectively), before pasteurization, compared with control without SC addition (T1).
Coagulation time, yield, protein & fat recovery and chemical composition analysis of
Gouda cheese treatments were slightly affected by addition of SC. A highly
significant (p<0.01) increase were observed for proteolysis and lipolysis during
ripening by adding SC as indicated by ripening indices (SN, SN/TN, soluble tyrosine
& tryptophane and TVFA). Firminess values indicated that all cheese treatments with
SC showed more desirable texture along ripening (p<0.05). Also, SDSpolyacrylamide
gel electrophoratic patterns and sensory quality confirmed that
proteolytic enzymes of SC were contributed directly to proteolysis of protein in
cheese treatments (T4 followed by T3), which ripened within 60 days and enhanced
the cheese quality.
from healthy cows milk on Gouda cheese ripening and quality was studied. Gouda
cheese treatments were made from normal mixed milk (cow’s and buffaloe’s, 1:1) to
which SC was added at levels of ~ 2, 4 and 6 x 105 cells ml-1 (T2, T3 and T4,
respectively), before pasteurization, compared with control without SC addition (T1).
Coagulation time, yield, protein & fat recovery and chemical composition analysis of
Gouda cheese treatments were slightly affected by addition of SC. A highly
significant (p<0.01) increase were observed for proteolysis and lipolysis during
ripening by adding SC as indicated by ripening indices (SN, SN/TN, soluble tyrosine
& tryptophane and TVFA). Firminess values indicated that all cheese treatments with
SC showed more desirable texture along ripening (p<0.05). Also, SDSpolyacrylamide
gel electrophoratic patterns and sensory quality confirmed that
proteolytic enzymes of SC were contributed directly to proteolysis of protein in
cheese treatments (T4 followed by T3), which ripened within 60 days and enhanced
the cheese quality.