Food & Nutrition

Arab Journal of Food & Nutrition
11. The Effect of Casein Fat Ratio and the Addition of Starter Culture on the
Quality of Local White Brined Cheese (1994)
Rula Mohamed Ali Shahin\ University of Jordan
Supervisor:Dr. Malek S. Haddadin
This study was undertaken to assess the influence of different casein/fat ratios
(0.5, 0.6, 0.7, 0.8, 0.9, and 1.0) and the addition of a starter culture of Lactococcus
lactis subsp. lactis and Lactococcus lactis subsp. cremoris on the chemical
composition, sensory and microbial properties, protein and fat retention and the yield
of local boiled white brined cheese.
Results indicated that there were significant (p ≤ 0.05) differences in the means
of the chemical composition (moisture, total solids, fat, salt, calcium, lactose, total
nitrogen, soluble nitrogen, ripening coefficient, tyrosine and tryptophan) contents of
the cheese, with different casein/fat ratios. The highest moisture content and optimum
actual yield was found to be in the cheeses with the lowest casein/fat ratio. However,
fat in dry matter and kg cheese per kg fat was highest with cheese of highest casein/fat
ratio (1.0).
The starter culture resulted in a significant (p≤ 0.05) difference on the chemical
composition of the cheese, where cheese with starter culture had the highest moisture
and lowest fat content.
The recoveries of protein and fat were found to be significantly affected by
different casein/fat ratios and by the use of starter culture as compared with the
control. A positive correlation coefficient was found between casein/fat ratio of milk
and protein and fat recoveries in the cheeses; that is as the C/F ratio increased the fat
and protein recoveries increased,
Total viable counts tended to increase with storage, while yeast, mould and
coliform counts remained