Effect Of Thermoduric Bacteria On The Ripening Characteristics Of Cheddar Cheese

Author : M. V. Sukumaran
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (697 download)

DOWNLOAD NOW!

Download or read book Effect of Some Factors on Acceleration of Ripening of Cheddar Cheese written by M. V. Sukumaran and published by . This book was released on 1982 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: The present study was undertaken to evaluate the egffect of different modification introduced during the manufacture of cheddar cheese on acceleration in ripening process. Use of S lactis as a starter culture at 2% level resulted in production of cheese having good flavour body and texture characteristics at the end of 120 days ripening at 10 degree C than other cultures such as slactis S thermophillus or S lactis S thermophillus and L bulgaricus or S lactis S thermophillus and L acidophillus mixed cultures. However when the proportion of L acidophillus in mixed starter was doubles the resultant cheese sample appreciably scored higher than the control cheese sample. The higher cooking temparature (40 degree C) was not beneficial for the acceteration of ripening higher ripening temparature (more than 10C) resulted in off flavour development and undesirable body and texture of cheese inspite of higher soluble nitrogen and total corbouyl values in the above cheese sample. Regarding bacterial counts. there was initial increase in bacterial numbers before addition of rennet and there after a decline in the number of bacteria was evident in subsequent. Stage of manufacture. Pre-ripening of cheese milk with single or mixed starter culture produced cheese of good flavour but having poor body and texture characteristics. While addition of yeast extract resulted in good cheese the scored less than control at the end of 120 days. In carporation of casamine acids at 0.05 and 0.5% levels to cheese milk and cheese curd not only simurlated the growth of starter bacteria initially but also accelerated the ripening process of cheddar cheese. Addition of Mn++ along with 0.05% of casamino acids to cheese milk and cheese curd also resulted in production of cheddar cheese of high scoring quality over control at the end of 30 and 90 days. Addition of cell free supernatant of S liquefaciens to cheese curd resulted in the production of cheese which developed good flavour body and texture charactristics at the end of 60 and 90 days as compared to control sample. Gel eletro phoretic pattern of casein breakdown in control and experimental cheddar cheese samples showed a noticeble degradation of NFA S casein where as casein and Beta-casein were degraded.