Non – traditional white soft cheese was made by using 20% cocoa butter substitute (CBS) and various ratios (1, 2, and 3%) of starter culture (T1 , T2, and T 3 ) containing (Lactobacillus casei NCAIM B01137, Lactococcus lactis ssp lactis and Lb. delbrueckii ssp bulgaricus). The produced cheeses were stored refrigerated at (5 – 7oC) and were analyzed for chemical, microbiological and organolyptic properties when fresh and during interval storage periods up to 6 weeks. The obtained data of chemical analysis reveled that the total solid content of the resultant cheeses was high in the cheeses made with starter culture, a wide significant differences in fat content was noticeable between control and other treatments. However, protein, lactose, salt, ash content and acidity were high as in the treatments than the control. During the storage there was an decrease in TS, fat, protein and lactose content of all cheese samples as the storage period progressed, but the titratable acidity has been increased. On the other hand, addition of starter culture resulted an increase in SN, TVFA, soluble tyrosine and soluble tryptophan for all the treatments either when fresh or allover the storage, and it was more pronounced in the cheeses that made with high levels of starter culture, which recorded the highest values (T1 and T3). The bacteriological analysis of cheese recorded a proportional increase of total bacterial count according to the level of starter added up to the 4th week and decreased till the end of storage. Yeasts & moulds and coliform groups were not detected in all fresh cheese samples. Moulds and yeasts appeared after the 4th week and increased up to the end of storage period.
The score of the panelists was high as high for the control cheese when fresh but T2 possessed the highest score point at the end of the storage. So, it could be recommended that good improved non–traditional white soft cheese made from whole mixed milk fortified with skim milk powder CBS using 2% of starter culture. |
