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Accelerated ripening of Feta cheese, with heat-shocked cultures or microbial proteinases

Published online by Cambridge University Press:  01 June 2009

Anna Vafopoulou ,
Efstathios Alichanidis  and
Gregory Zerfiridis
Anna Vafopoulou
Affiliation:
Laboratory of Dairy Technology, University of Thessaloniki, 540 06 Thessaloniki, Greece
Efstathios Alichanidis
Affiliation:
Laboratory of Dairy Technology, University of Thessaloniki, 540 06 Thessaloniki, Greece
Gregory Zerfiridis
Affiliation:
Laboratory of Dairy Technology, University of Thessaloniki, 540 06 Thessaloniki, Greece
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Summary

Accelerated ripening was successfully achieved in Feta cheese by the addition of a heat-shocked culture of Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus, or neutral or acid microbial proteinase. Optimum levels of microbial proteinases were established at which trichloroacetic acid-soluble N (TCA-N) compounds were increased by about 35% in 40 d. Treated cheeses of this age had flavour intensities and body and texture qualities typical of 80 d-old control cheeses. Any further increase in TCA-N by adding larger amounts of enzyme resulted in bitterness. Heat-shocked culture treated cheeses developed similar characteristics to those prepared with neutral or acid proteinases. In contrast to the control cheese, it was necessary in the experimental cheeses to add minute amounts of lamb lipase (0·1–0·2 g/100 kg milk) to the cheese milk to keep the flavour balance. Best organoleptic characteristics were obtained from cheese treated with heat-shocked culture, followed by those treated with neutral or acid proteinase.

Type
Original Articles
Information
Journal of Dairy Research , Volume 56 , Issue 2 , May 1989 , pp. 285 - 296
Copyright
Copyright © Proprietors of Journal of Dairy Research 1989

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