Format:
Online-Ressource
ISSN:
1521-3803
Content:
Abstract: Edam cheese was made from a mixture of cow/goat milk (1:1, v/v). The mixture of both milks was standardized to have 3.2% fat and a casein/fat ratio of 0.7, heated at 72 °C for 15 s, immediately cooled to 40 °C and divided into four portions. Acid fungal protease (Formase 200) was added at levels of 0.5, 1.0 and 2.0 g/kg of curd to the first three portions, and the last one was manufactured without the addition of acid fungal protease to serve as a control sample. The samples of control as well as those of different treatments were analysed for chemical and organoleptic properties when fresh and after 1, 2 and 3 months of storage at 12 ± 1 °C. The obtained results pointed out that the samples of Formase‐treated‐cheese exhibited higher values of soluble nitrogen/total nitrogen ratio (SN/TN), total volatile fatty acids (TVFA), titratable acidity (TA), and the flavour was developed faster as compared with the samples of control. A good quality Edam cheese could be produced with a high acceptability when Formase 200 was used at level of 1.0 and 2.0 g/kg of curd and the cheese was ripened for 2 months only.
In:
volume:35
In:
number:2
In:
year:2006
In:
pages:143-148
In:
extent:6
In:
Nahrung, Weinheim : Wiley-VCH, 1957-1997, 35, Heft 2 (2006), 143-148 (gesamt 6), 1521-3803
Language:
English
DOI:
10.1002/food.19910350205
URN:
urn:nbn:de:101:1-2024012605463789588770
URL:
https://doi.org/10.1002/food.19910350205
URL:
https://nbn-resolving.org/urn:nbn:de:101:1-2024012605463789588770
URL:
https://d-nb.info/1317297113/34
URL:
https://doi.org/10.1002/food.19910350205
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