Composition of Kashkaval cheese manufactured from different levels of somatic cell counts in sheep milk
نویسندگان
چکیده
The purpose of the present study was to investigate influence somatic cell count (SCC) on composition Kashkaval cheese. cheese samples were produced from three different batches sheep milk with low (610 000 cells/ml), medium (770 and high (1 310 cells/ml) SCC, respectively. main chemical parameters, such as pH, titratable acidity, moisture content, fat content in dry matter, protein sodium chloride microbiological parameters (lactic acid bacteria count, pathogenic microorganisms, coliforms, psychrotrophic, yeasts molds) studied during ripening storage periods. No statistically significant (P<0.05) changes found values period. At beginning ripening, total lactic for all about 4.1 log cfu/g, then increased 6.2 cfu/g (at 60 days ripening) test samples. data collected this showed a slight decrease pH gradual increase which an indication retarded fermentation at temperature. good survival, but higher sensitivity observed Lactobacillus spp. comparison Streptococcus
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ژورنال
عنوان ژورنال: BIO web of conferences
سال: 2022
ISSN: ['2273-1709', '2117-4458']
DOI: https://doi.org/10.1051/bioconf/20224501001