ACCELERATION OF KACHKAVAL LIKE CHEESE RIPENING

Abstract

• The covalent relationship between streptococci and lactobacilli as starters for processing the cheese was established. Therefore, investigation of this relation in regarding to maturation of cheese may be benefit to accelerate the ripening time.

The enterococci having a good activity at high levels of salt, and by its presence as a second flora of high quality Kachkaval cheese, its role in the maturation was established. Also, the rate of proteolysis caused by lactobacilli is greater than that of lactic streptococci. 'I'herefore, additions of Ent. durans, Ent. faecalis, L. helveticus and L. casei to cheese milk or curd may reduce the ripening time of cheese.

This study was planned in order to select the proper mixed starter that might lead to a controlled ripening acceleration with a desired properties ..

The research was carried out in two parts.

PART I:

This part of study was designed to elucidate the effect of type of bacteria and the manner which used for adding it, on the different properties of Kachkaval-like cheese manufactured from fresh raw whole Freizian cow's milk; The treatments were manufactured following the same steps as the control cheese using 0.5% starter of L. bulqaricus and S. thermopbilus except that, half of the normal mixed starter used (0.25%) was replaced by pure single culture of enterococci or lactobacilli when the additions were to cheese milk. Also, when the adjunct bacterial