Fynbo cheese 3: accelerated ripening using a higher level of starter
2001
Reyes, C.A. | Barraquio, V.L. | Dulay, T.A.
Increasing the level of starter from the normal, 1.5% to 3.0% level had no effect on flavor, appearance, color, eyes and general acceptability of the cheeses. Body and texture of cheeses made with 1.5% starter were significantly better. Direct addition of 1.5% salt resulted to significantly better eyes in cheese. Flavor, appearance, color and general acceptability were significantly affected by ripening period. Two and one-half to 3 month old cheeses were highly preferred over those ripened for a shorter period. Moisture, protein, fat and salt contents were significantly affected by ripening period. Moisture content decreased while fat and salt contents increased with age of cheese. No trend was observed on protein content. Based on the data from this study, addition of 1.5% starter to the cheese milk and direct salting of the curd with 1.5% salt maybe recommended
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