Effect of Milk Pretreatment on the Keeping Quality of Domiati Cheese

Aly, A Salwa; E.A, Galal

doi:10.3923/pjn.2002.132.136

Cited by 37 publications

(13 citation statements)

References 14 publications

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“…Dur results showed that pasteurized cheese produced more actual yield than the raw cheese in both cows and goats. Similar findings were found in other studies on different kinds of cheeses, namely in Cheddar cheese with 10.32% vs. 10.56% (San Martín-González et al, 2007) and 10.13 vs. 10.21% under 63 °C for 30 min) (Lau et al, 1990) and in Mashanza cheese in Africa with 29.30 vs. 30.95% (under 72 °C for 15s (Salwa & Galal, 2002)). Dther studies that used pasteurization at 72 °C showed no difference in actual yield between raw and pasteurized cheese (10.6 vs. 10.5%) (Drake et al, 1997).…”

Section: Discussionsupporting

confidence: 91%

“…Pasteurization has been shown to have either a positive influence (Lau et al, 1990;Salwa & Galal, 2002;San Martín-González et al, 2007) or no effect on cheese yield (Drake et al, 1997). Such differences in results might be related to the breeds or the methodology of cheese making, thus assessing the effects of pasteurization of cheese yield on local breeds with a standard methodology is key and might shed light on the influence of pasteurization and give guidance to cheese producers.…”

Section: Introductionmentioning

confidence: 99%

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Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Tadjine¹,

Boudalia

Bousbia

et al. 2020

Food Sci. Technol

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Cheese production is one of the most common forms of valorization of dairy production, adding value and preserving milk. Various types of cheese produced from raw and pasteurized milk are known worldwide. On the present work, we are interested in studying the effect of the type of milk (raw and pasteurized) of two species (cow and goat) on the yield and physicochemical characteristics of the fresh cheese. On the northeastern Algeria, on 5 cow farms and 3 goat farms; 5 raw and 5 pasteurized milk cheese manufacturing trials were conducted. The analysis of the results of the 80 samples of milk and cheese of both cow and goat species showed that the latter contained significantly more fat and protein than cow's milk and that pasteurized milk contained more protein than raw milk.As a result, actual cheese yield of goat cheese was higher than that of cows in pasteurized and raw milk. For higher yield, our result supported the use of pasteurized milk as a raw material in the manufacture of farmhouse cheese.Practical Application: For cheese-making under small scale using milk from cow or goatI: pasteurization can increase actual cheese yield.

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Section: Discussionsupporting

confidence: 91%

Section: Introductionmentioning

confidence: 99%

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Tadjine¹,

Boudalia

Bousbia

et al. 2020

Food Sci. Technol

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“…On all samples, the moisture content was reduced and dry matter content was increased during storage that is due to the evaporation of water from cheese samples (depending on the permeability of the package) (Fox et al, 2004;Muir et al, 1999). Dur results are also consistent with the findings of Salwa & Galal (2002) who reported moisture reduction in Domiati cheese during storage.…”

Section: Resultssupporting

confidence: 82%

“…During the storage period, activity of heat-resistant microorganisms along with bacteria from post process contamination (PPC) leads to the fermentation of lactose and produces lactic acid and reduces the pH of processed cheese samples. Additionally, the growth of these bacteria in pasteurized products is intensified because competing microorganisms and some milk antimicrobial agents are inactivated during this thermal process (Salwa & Galal, 2002).…”

Section: Resultsmentioning

confidence: 99%

The effect of homogenization on texture of reduced dry matter processed cheese

Mohammadi

Fadaei

2018

Food Sci. Technol

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Since the cost of processed cheese is high in Oran, in this research we studied the effect of homogenization at the pressures of 100, 150 and 200 bar on the quality and texture of processed cheese followed by reducing dry matter. Results showed no significant difference between the pH and dry matter of processed cheese samples at different pressures (p > 0.05). Also, different pressures of homogenization had no significant effect on overall acceptability (p > 0.05). With increasing homogenization pressure, texture improved significantly (p < 0.05). Homogenization treatment at the pressure of 200 bar had the highest influence on the improvement of the processed cheese texture.Keywords: processed cheese; dry matter; homogenization; texture.Practical Application: The improvement of the texture of reduced dry matter processed cheese through homogenization.

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“…This agrees with the findings produced by Aly and Galal (2002) and Topcu and Saldamli (2006), who reported that the textural attributes of white cheese were affected by the ripening period. Generally, the results indicated that cheese samples treated with protease enzyme extract produced a better flavor as compared to the control cheese during the ripening process.…”

Section: Sensory Analysissupporting

confidence: 93%

Soft white cheese ripening using bacterial protease enzyme [pdf]

El-Salam¹,

Ahmed²,

Yasser³

et al. 2019

Acta Sci Pol Technol Aliment

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Background. Microbial proteases are the most important enzymes in the industry, accounting for 60% of total enzyme sales in the world. The proteases of lactic acid bacteria (LAB) have received special attention because of their importance in the food and dairy industry. Materials and methods. The crude extract and purified protease enzyme produced from an isolated bacterial strain identified as Lactobacillus plantarum were used in the ripening and flavor improvement of soft white cheese (Domiati-type). The effect of protease enzyme on the chemical and sensory properties of Domiati cheese during the storage period was studied. Results. The results showed that the pH value, moisture and protein contents of all Domiati cheese treatments decreased by adding protease and increasing the storage period, whereas the soluble nitrogen, tyrosine and tryptophan and fat contents for all cheese treatments increased with protease addition as the storage period advanced compared to control. Moreover, most free fatty acids (FFA) contents were similar between the control and protease cheese treatments during the storage period, whereas free amino acid (FAA) content increased as the storage period for protease cheese treatments was increased. The predominated free fatty acids in Domiati cheese at the end of the ripening were palmitic acid, followed by oleic acid, stearic and myristic acids. Free amino acids (glutamic acid, proline, leucine, aspartic, lysine, serine and valine) were present in higher concentrations and represented more than 50% of total amino acids in all Domiati cheese samples at the end of the ripening period. The results of sensory evaluation indicated that as the ripening period progressed, the flavor characteristics gradually increased, leading to an improvement in the organoleptic properties compared with the control. The results showed that at end of the storage period, the cheese treatment (T2) with 2% crude enzyme recorded the highest flavor score. Conclusion. It be concluded that the addition of 2% of crude protease enzyme accelerates the ripening process of Domiati cheese through 60 days without any defects.

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Effect of Milk Pretreatment on the Keeping Quality of Domiati Cheese

Cited by 37 publications

References 14 publications

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

Pasteurization effects on yield and physicochemical parameters of cheese in cow and goat milk

The effect of homogenization on texture of reduced dry matter processed cheese

Soft white cheese ripening using bacterial protease enzyme [pdf]

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