الفهرس يوجد فقط 14 صفحة متاحة للعرض العام
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المستخلص
Given the huge interest in the production ofRas cheese with low fat content and because of it’s healthy
benefits are usually offset the production of these cheeses are some problems such as increasing the
degree of roughness and increased rigidity, lack of rate of ripening and taste in the cheese product. Hence,
the study aims to accelerate ripening and flavour improvement of low fat Ras cheese using Brevibacterium
linens. Low fat Ras cheese was manufactured from pasteurized cow’s milk. The fat content of cheese milk
were adjusted to 0.5, I, 1.5 and 3.8% (control). Brevibacterium linens cell-suspension was inoculated in
all curd treatments of cheeses before pressing. The results could be summarized as follows:
1- The reduced in the proportion of fat in cheese milk leaded to increase in moisture content, total
nitrogen%, salt, acidity<’lo,water soluble nitrogen% and free amino acids content while moisture in
non-fat substances, pH values, water soluble nitrogen coefficient and total volatile fatty acids
contents were reduced. Water soluble nitrogen and free amino acids content were reduced when
calculated as a percentage of total nitrogen in low fat cheese.
2- The addition of Brevibacterium linens in low fat Ras cheese had no significant effect on the
acidity%, pH values, moisture%, total nitrogen% except for the treatment 1.5% fat, salt%, fat%,
total viable, lactic acid, proteolytic and lipolytic bacterial count while water soluble nitrogen
coefficient, water soluble nitrogen, free amino acids and total volatile fatty acids content were
increased during ripening period.
3- The addition of Brevibacterium linens in low fat Ras cheese led to the disappearance of yeast and
molds.
4- The hydrolysis of 0s)- and ~-caseins were the largest in treatments with B. linens compared with
the control starting from 2 month up to the end the of ripening period. The rate of hydrolysis of
os)-casein was more than ~-casein.
5- Addition of B. linens in low fat Ras cheese accelerated and improved the organoleptic properties.
The improvement of low fat Ras cheese flavour was more pronounced with cheese (1.5% milk fat)
made with B. linens than that made from 0.5% milk fat.
The previous results indicated that the addition of B. linens improved flavour in low fat Ras cheese,
therefore can be made low fat Ras cheese successfully from partially removed fat milk until (1.5% fat)
using B. linens.