دراسة أهم التغيرات خلال إنضاج جبن الشنكليش المصنع من حليب الأبقار بالطريقة التقليدية في الساحل السوري

الملخص EN

Shankalish samples were produced in the laboratory from cow milk by the traditional method in Syrian coastal region and degradation changes in the fat material, protein, and lactose were followed during ripening .

The pH value and percentage of free fatty acids were 4.7 and 2% respectively in the beginning of ripening and increased to 6.8 and 3.2% after 90 days.

The percentage of soluble protein in water increased also during ripening from 16.4 % to 39.2%.

The aerobic bacterial count increased from 1.1 x 104 to 5.2 x 104 and the count of yeasts and fungi increased from 4 x 103 to 3.4 x 104 after 90 days.

The cheese was more suitable media for the growth of yeasts and fungi than for bacteria so that Shankalish balls were totally covered by a layer of fungi after 60 days of ripening.

The cheese balls had a bright white color, a bit salty and acidic taste and strong aroma.

The structure was solid before ripening, and after 60 days it became brown green with agreeable pungent taste and clear aroma characteristic to this cheese.

The structure become soft and easy to cut and the sensory evaluation degrees were the highest (87.90 out of 100), but they decreased to (83.80) after continuing the ripening to 90 days.