Microbiological, physicochemical and sensory characteristics of traditional white soft cheese (Gibna bayda) supplemented with commercial starter culture
نویسندگان
چکیده
This study was conducted to investigate the effect of starter culture addition on characteristics raw milk white cheese (Gibna bayda).The made from warmed (45°C) milk, and (2% w/v) added first treatment (T1), while no second (T2). After manufacture, cut into cubes kept in brine solution for 24 hours, followed by storing without whey at 5°C 45 days. Microbiological, physicochemical, sensory were evaluated 1, 15, 30, 45-day intervals. Results showed that total viable bacteria [TVB] (log10 6.73 cfu/gm), Staphylococcus aureus 2.15 Escherichia coli 1.11 cfu/gm) yeasts moulds 6.21 counts high T2 cheese. TVB significantly decreased during ripening period, other microorganisms increased. Fat (25.28%) solids (44.27%) T1, protein (18.44%), moisture (55.77), ash (6.51%), acidity (0.59%) T2. All physicochemical except fat influenced period. Taste body scored best rest attributes properties affected period colour. The concluded use improved microbiological quality traditional Sudanese cheese, which might make this suitable type
منابع مشابه
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ژورنال
عنوان ژورنال: GSC Advanced Research and Reviews
سال: 2021
ISSN: ['2582-4597']
DOI: https://doi.org/10.30574/gscarr.2021.7.2.0094