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THE EFFECT OF DIFFERENT RIPENING TEMPERRATURE 'S USING ON QUALITY AND RIPENING PERIOD OF GOUDA CHEESE | ||
| AL-TAQANI | ||
| Article 1, Volume 23, Issue 2, 2010, Pages 32-40 | ||
| Abstract | ||
| This study aimed to know the effect of different ripening temperature's using (6,10 control ,14 , and 18˚c) on qualities and ripening period of Gouda cheese. The results obtained showed:- When ripening temperature was elevated up to 14c˚ no significant was observed in cheese quality as compared with control cheese. The ripening acceleration period was 6-7 weeks. High ripening temperature at 18c˚ for 6 weeks may be used to produce cheese suitable for manufacturing local processed cheese. Ripening was slow at 6c˚ however higher scores were given to the 12 weeks. Electrophoresis showed an increase in the number of protein bands in cheese ripened at 14 , 18c˚ after 6 weeks compared with control cheese. | ||
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