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THE EFFECT OF DIFFERENT QUANTITIES USING FROM STARTER ON QUALITY AND RIPENING PERIOD OF GOUDA CHEESE | ||
| AL-TAQANI | ||
| Article 1, Volume 21, Issue 2, 2008, Pages 0-0 | ||
| Abstract | ||
| Three percentage of starters ( 0.5 control, 0.75 and 1%) w/w from Lactococcus lactic ssp .slacts & Lactoccus lactic ssp.cremoris. were used in Gouda cheese produce. also its effect on qualities and ripening period of Gouda cheese wasThe result obtained showed :- The composition, sensory evaluation , proteolysis and lipolysis do not show significant differences ( p< 0.05 ) but shortened the ripening period to 2-3 weeks when culture starter was added at 0.75% .An increase in the number of bands was noticed using electrophoresis of the 6 weeks old produced cheese as compared with control cheese . | ||
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