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FACTORS AFFECTING THE RIPENING OF AWSHARI CHEESE SLURRY PRODUCED FROM COW MILK'S | ||
| The Iraqi Journal of Agricultural Science | ||
| Article 1, Volume 39, Issue 6, 2008, Pages 117-123 | ||
| Authors | ||
| ; N.T. Al-Sheekly; Sh.R. Al-Ani | ||
| Abstract | ||
| This experiment was conducted to study the factors affecting the ripening of Awshari cheese slurry produced from cow ُs milk.The slurry was prepared from Awshari cheese curd , The factors affecting the slurry ripening studied included different levels of salt (4% , 6%) which added during slurry preparation , different levels of preservatives (sodium benzoate) (0.2% ,0.4%) , different storage periods (3,6 days) and effect of incubation temperature (20°c).These different factors compared with control treatment which prepared with 5% salt , 0.3% sodium benzoate , stored for 4 days at 30°c .Ripening changes in cheese slurry (proteolysis , lipolysis and glycolysis ) were monitored during and the end of ripening period (6 days). The gross chemical composition of the slurry showed detectable decrease in slurry moisture during addition 6% salt when compared with control , Also showed decrease of the moisture and the fat was increased during the storage period when compared with control , while increases were observed in soluble nitrogen level from 0.63%to 1.15%, and the pH value was decreased from 5.15 to 4.85 during storage for 6 days when compared with 0.6% to 0.95% and 5.20 to 5.00 for control .The results also showed detectable changes in soluble nitrogen level and the pH value for the cheese slurry during the the addition of 0.4% sodium benzoate as compared with control . Cheese slurry showed increased in total count bacteria during ripening period as compared with control .The results of Organoleptic evaluation showed an improvment of flavor and body for all treatments with detectable bitterness when compared with control , also observed an increased in scores for rancidity with storage period during ripening . | ||
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