تحضير ملاط جبن مجفف و استخدامه في صناعة الجبن المطبوخ المحلي

الملخص EN

The aim of the present study was to achieve natural flavor for processed cheese produced locally by preparing dried "slurry" and using it in different percentage to the processed cheese.

Surry was ripened for up to 7 days at 30C with or without addition of enzymes.

Result showed no significant changes in the main cheese constituents of cheese slurry during ripening at 30C for 7 days whether it was treated or not by lipases and proteases.

However, soluble nitrogen was increased from 0.20 to 0.62% and to 071%.

Acid degree value (ADV) was also increased from 1.80 to 3.665 and to 4.25% meq.

Na0H/100g fat in enzyme untreated and treated slurry, respectively.

Total bacterial counts in untreated slurry ranged between (1x107-3x107) cfu/g cell/gm during the first three days of incubation thereafter started to decrease to 7x107 cfu/g after 7days and it was 4.8x107 cfu/g for the treated slurry.

No coliform was detected for all treatments while mold and yeast counts were 2x102 cfu/g to 1.1x103 cfu/g in slurry.

Reduction in pH values of the slurry during ripening was observed and thereafter was increased slightly.

Electrophoretic studies showed increases in the numbers of bands with increased ripening periods of control and treated slurries.

Bands were more in treated slurry than in untreated slurries.

Control slurry did not get the highest scores for flavor organoleptically before 7 days of incubation at 30C while the enzyme treated slurry needs only 5 days to get the best flavor.

No clear variation was observed neither in the composition of slurry nor in soluble nitrogen, ADV or pH whether it was dried at 65C or 50C followed by microwave oven treatment, but noticeable decrease in microbiological counts were decreased from 7x107 cfu/g before drying to 8.2x103 cfu/g and 7.3x103 cfu/g after drying at 65C or by microwave treatment, respectively.

No coli form or mold and yeast was found for both treatment.

The dried slurry awarded high scores organoleptically and the drying did not affect the electroforetic pattern of the slurry.

However, noticeable variations were observed in the main components of cheese manufactured in the present study and local cheese.

Soluble nitrogen and ADV values were increased in processed cheese by increasing the percentage of added slurry.

Processed cheese with 30% added dried slurry awarded the highest scores for flavor and acceptability.