Accelerated ripening of Ras cheese using cell free extract, freeze‐ and heat‐shocked Leuconostoc spp. cultures

Abstract

SummaryRas cheese was manufactured with cell free extract, freeze-and heat-shocked cultures of Leuconostoc spp. to enhance flavour development and accelerated ripening. Cheese analysis (pH, acidity, dry matter, fat, protein, soluble nitrogen, volatile acidity, free fatty acids) were carried out for 3 months. No significant differents were observed between the experiment cheeses and control, however, the cheese flavour was enhanced in cheeses with addition of heat treated Leuconostoc cells. Bitter taste was decreased in all experimental cheeses.

Leuconostoc, characteristics, use in dairy technology and prospects in functional foods

“…Ras cheese made in a pilot plant with addition of freeze-or heat shocked cells or cell free extracts of Leuconostoc strains isolated from the natural flora of French cheese, showed a decreasing bitterness (El Shafei, 1994). Manchego cheeses made from pasteurized milk using defined starters comprising Ln.…”

Improvement of Quality of Ras Cheese Made From Pasteurized Milk Using a Special Slurry From Ewe's Milk

“…Several approaches have been investigated for their potential to accelerate ripening and improve the flavor and texture of Kefalotyri (Ras) cheese, e.g. modification of conventional manufacturing process (Hofi et al 1970), addition of trace elements (Hofi et al 1973a), use of casein and whey protein hydrolysates (Hofi et al 1973b), use of enzymes (Abd El-Salam et al 1979), use of autolysed starters or specially designed adjunct cultures (Nassib 1974;Aly 1990;Ezzat and El-Shafei 1991;El-Shafei, 1994;Katsiari et al 2002). Utilization of cheese slurries in acceleration of Kefalotyri (Ras) cheese ripening and enhancing flavour development has been also extensively investigated (Abd El-Baky et al 1982;Abd El-Hamid et al 1991;Hofi et al 1991;Abo-Donia 2002).…”