STUDIES ON ACCELERATING MANUFACTURE STEPS OF HARD CHEESE

Abstract

With the growing demand for cheese, especially in countries where milk is available in small quantities, as in Egypt, it is of interesting to search for the most economical way of fulfilling this need. This justifies all the efforts could be done to development of• our national hard type " Ras " cheese by accelerating manufacture steps and ripening, increasing yield and effective vat capacity to meet the growing consumer demands, particularly, via UF and recombination techniques, but after solving the expected technological problems arises on the use of concentrated milk, and in the meantime incorpor ting. probiotic bacteria (Bifidobacteria) to produce " Ras " ch e_se retains the good quality and to be of therapeutic value. - The most important results showed that, the preferable trend was for UF- Ras cheese (CF4), made with using 0.02 % CaCh and modified starter ( heat - shocked yoghurt culture + Bifidobacteria Bb - 12 ). The cheese contained sufficient Bifidobacteria ( N x 107 cfu /g) to be beneficial as dietary adjuncts. A reduction of 48 % and 50 % in processing time and ripening period, respectively, was achieved compared to traditional procedure.