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The influence of the casein:fat ratio in sheep's milk on the chemical composition and sensory properties of nabulsi cheese
Author(s) -
HADDADIN M S,
SHAHIN R M A,
SON R K ROBIN
Publication year - 1995
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1995.tb02471.x
Subject(s) - food science , starter , flavour , organoleptic , casein , farmer cheese , composition (language) , lactococcus lactis , cheesemaking , chemistry , sheep milk , fermentation starter , biology , milk products , bacteria , lactic acid , philosophy , linguistics , genetics
The organoleptic properties of nabulsi cheese, which is widely popular in Jordan, tend to vary from one market sample to the next, and differences in the chemical composition of the cheese milk were suspected. Deliberately altering the casein: fat ratios in Awassi sheep's milk influenced the texture of, and hence consumer reaction to, nabulsi cheeses made from the different milks. However, the use of a starter culture including Lactococcus lactis and L cremoris, rather than the natural microflora of the milk/dairy, produced cheeses that were perceived to be too harsh in flavour. It was concluded that the between‐batch variability observed in the marketplace was likely to be introduced by both the uncontrolled nature of the bacterial populations in the milk and compositional differences .