Manufacture and pickling of domiati cheese with activation of the LP-system I : the use of fresh milk

Abstract EN

Domiati cheese samples were made from milk without (Treatment I) and with activation of the LP-system (Treatment II) and pickled in their own whey for 3 months at room temperature.

The cheese from treatment (I) was also pickled for the same period in LP-activated whey ( Treatment III ).

Results showed that treatment II increased the yield of fresh cheese and the loss in cheese weight during pickling and decreased the rates of acidity development, lipolysis and proteolysis.

Treatment III had no effect on cheese yield and slightly decreased the loss in cheese weight during pickling as well as the rates of acidity development, lipolysis and proteolysis.

In all cases, activation of the LP-system decreased total bacterial count, inhibited growth of coliform bacteria and improved the organoleptic properties of the resultant cheese.