Influence of adding nisaplin to Domiati cheese milk on cheese quality and prevention of lins blowing [Egypt]
1989
El-Gendy, S.M. (Assiut Univ. (Egypt). Faculty of Agriculture) | Mohran, M.A. | Fahmy, M.A.
The effects of various nisin concentrations added to cheese milk on the quality of resulted Domiati cheese were studied. It was found that the bacterial content of cheese milk was reduced by adding 8% salt and/ or heating cheese milk to 70 C for 10 min as well as with the concentration of added nisin. The nisin treatments changed the microbial load of obtained Domiati cheese when fresh and during pickling period. The changes in moisture, pH values, total acidity, salt and amino nitrogen contents as well as organoleptic properties of Domiati cheese during pickling period were reported. It was evident from the obtained results that nisin with the studied concentration improved the quality of pickled Domiati cheese. A marked reduction was observed in the bacterial count of fresh cheese proportional with the concentration of nisin. These bacterial loads were decreased till the end of pickling period (16 weeks).
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