Low fat Ras Cheese with Exopolysaccharide Producing Starter Cultures

Abstract

Using of the exopolysaccharide-producing starter culture for improving the texture and technical properties of low-fat Ras cheese was studied. Ras cheese was manufactured using cow milk (3% fat) with non-producing-EPS starter as control (CF). Low fat cow milk (1.5% fat) was divided into 3 equal portions. The first portion was served as control (Cl) with non-producing-EPS starter. While EPS producing starter either commercial (T1) or laboratory (T2) were added for the other two portions respectively. The experimental design was performed to compare full and low fat Ras cheese (CF and Cl) with non-producing-EPS starter culture with commercial and laboratory (T1and T2) with EPS producing starter culture. The physicochemical, textural profile analysis and organoleptic properties of fresh and stored cheeses (3 months) were determined. Also, the microscopic structural changes in fresh low-fat Ras cheese with EPSproducing starter were evaluated. The results indicated that addition of EPS producing cultures with decreasing fat of cheese milk lead to an increase in the moisture of treatments. Protein content of low fat Ras cheese was slight decreased with adding EPS-producing starter in cheese. The data indicate that control cheese (full fat without EPSproducing cultures) had the lowest values of acidity compared to low fat without EPS-producing cultures. Addition of exopolysaccharides starter in low fat Ras cheese caused decrease in hardness in cheeses. Values of hardness, cohesiveness, springiness, gumminess and chewiness decreased during storage period for 3 months. Using EPSproducing cultures in low fat Ras cheese was more pronounced on microscopic structural changes of the resultant cheese. Also, addition of EPSproducing cultures in Ras cheese milk improved sensory evaluation of the resultant cheese and cheese with 1.5% fat and EPS-producing culture (T2) was selected as the best cheese by sensory panel to produce high quality Ras cheese.

Augmenting the Quality and Shelf Life of Ras Cheese by Adding Microencapsulated Allspice Berry Extract Nanoemulsion

“…From the aforementioned results, it could be seen that the addition of microcapsules loaded by allspice berry extract nanoemulsion with traditional starter culture in Ras cheeses led to the increase in SN content, which resulted in higher proteolysis in cheese. These results are in agreement with Tohamy et al (2011) and Maamoun et al (2019).…”