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Effect of exopol ysaccharid (EPS+) producing culture on kariesh cheese characteristics [electronic resource].

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Ammar, El-Tahra M. A

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Language: English Summary language: Arabic Description: p.243-251Other title:

تأثير استخدام البادئ المنتج للسكريات العديدة على خواص الجبن القريش [Added title page title]

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Mansoura University journal of food and dairy sciences, 2015 v. 6 (4) [electronic resource].

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In: Mansoura University Journal of Food and Dairy Sciences 2015.v.6(4)Summary: Two types of starters were used on the coagulation process during kariesh cheese making. The first starter consisted.of non-exopolysaccharid producing bacteria (EPS-) and considered as control. The seoond starter consisted of exopolysaccharid producing bacteria (EPS+). Resultant cheese was stored in refrigerator at 4 oc for the end of its shelf life. Samples in three replicates were taken at two intervals (zero time, 15 days) then chemically, rhiologically, microbiologically and sensory evaluated. Results revealed that there were ali obviously enhancing effect o.n kariesh cheese fermented with (EPS+) and this enhancement was reflected in many cheese characteristics . There were a clear increase on the moisture content, adhesiveness, gumminess, chewiness, softness and the curd tension. Also, the use of EPS+ in the coagulation process decreased the curd synersis, pH values either in the beginning or the end of cheese shelf life. Keywords:- kariesh cheese, processing, exopolysaccharide producing starter.

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Two types of starters were used on the coagulation process during kariesh cheese making. The first starter consisted.of non-exopolysaccharid producing bacteria (EPS-) and considered as control. The seoond starter consisted of exopolysaccharid producing bacteria (EPS+). Resultant cheese was stored in refrigerator at 4 oc for the end of its shelf life. Samples in three replicates were taken at two intervals (zero time, 15 days) then chemically, rhiologically, microbiologically and sensory evaluated. Results revealed that there were ali obviously enhancing effect o.n kariesh cheese fermented with (EPS+) and this enhancement was reflected in many cheese characteristics . There were a clear increase on the moisture content, adhesiveness, gumminess, chewiness, softness and the curd tension. Also, the use of EPS+ in the coagulation process decreased the curd synersis, pH values either in the beginning or the end of cheese shelf life. Keywords:- kariesh cheese, processing, exopolysaccharide producing starter.

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