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The isolation of salt‐tolerant lactic acid bacteria from ovine and bovine milks for use in the production of nabulsi cheese
Author(s) -
YAMANI MOHAMMED I,
ALNABULSI ANAS A,
HADDADIN MALIK S,
ROBINSON RICHARD K
Publication year - 1998
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.1471-0307.1998.tb02643.x
Subject(s) - starter , food science , pasteurization , food spoilage , flavour , lactic acid , ripening , chemistry , isolation (microbiology) , bacteria , dairy industry , biology , microbiology and biotechnology , genetics
Nabulsi cheese is one of the most popular white brined cheeses produced in Jordan and, traditionally, no starter cultures are employed for ripening. However, the resultant high pH means that spoilage problems arise in cheeses stored at ambient temperatures. Direct acidification or the use of commercial starter cultures have an adverse effect on flavour, but cultures derived from lactic acid bacteria isolated from local milks gave rise to cheeses that were as acceptable as the traditional products. In addition, the pHs of the cheese brines were in the range associated with stability during storage (pH 5.1–5.3), and hence it is suggested that these locally derived cultures could be employed by the industry to manufacture a nabulsi cheese from pasteurized milk that should: (a) be free from pathogens; (b) not deteriorate in‐store at ambient temperature; and (c) have a flavour profile similar to traditional nabulsi cheese.