Quality evaluation of Braided Cheese (Gibna mudaffara) made from raw milk with the addition of starter culture during the ripening period
Department of Biology, Faculty of Science, Al-Makhwah 65931, Al-Baha University, Saudi Arabia.
Research Article
World Journal of Biology Pharmacy and Health Sciences, 2023, 16(03), 220–230.
Article DOI: 10.30574/wjbphs.2023.16.3.0532
Publication history:
Received on 21 November 2023; revised on 26 December 2023; accepted on 28 December 2023
Abstract:
The purpose of this study was to see what effect adding starter culture to raw milk had on the physicochemical, microbiological, and sensory properties of braided cheese (Gibna mudaffara). The raw milk was warmed to 45°C before adding 2% w/v starter culture to the first treatment (T1) and no starter culture to the second treatment (T2). Both treatments contained sodium chloride (2% w/w) and rennet powder (1.3 gm/50 L milk). After manufacturing, the cheese was kept in the whey at 4°C for 45 days. At 1, 15, 30, and 45-day intervals, physicochemical, microbiological, and sensory characteristics were assessed. Results revealed that protein (18.21%), total solids (50.27%), ash (7.29%), and titratable acidity (0.65%) were found to be high in T1 cheese, while fat (19.66%) and moisture (48.97%) were found to be high in T2. The ripening period had a significant (P<0.001) effect on all physicochemical characteristics except fat. T2 cheese had high counts of total viable bacteria [TVB] (log10 6.60 cfu/g), Staphylococcus aureus (log10 2.35 cfu/g), Escherichia coli (log10 2.01 cfu/g), and yeasts and moulds (log10 5.91 cfu/g). In T1 cheese, all microbes under study decreased significantly as the ripening period progressed, whereas in T2 cheese, all microbes decreased during ripening except TVBC. T2 cheese scored higher on colour, flavour, and overall acceptability, while T1 cheese scored higher on taste and body. All sensory properties of both cheeses were significantly affected by the ripening period. This study concluded that heat treatment and adding the starter culture is required for the production of safe and high-quality braided cheese.
Keywords:
Braided cheese; Raw milk; Quality; Ripening period
Full text article in PDF:
Copyright information:
Copyright © 2024 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0