Ripening time estimation of Kariesh cheese

Kariesh cheese is a popular cheese in Egypt produced by acid coagulation of milli It can be consumed fresh or after ripening. Proteolysis in cheese was measured by determining soluble nitrogen (SN), amino acid nitrogen (AAN), total amino acids (TAA) and free amino acids (FAA). SN, AAN and FAA increased during ripening. Free amino acids profile revealed in total 16 amino acids and the same distribution of free amino acids. Cheese ripening was influenced by the type of milk and the method of production. The mildly acid sweet flavour was attributed to the concentration of glutamic acid, aspartic acid, proline and valine. Linear regression analysis was carried out to estimate the ripening, time of this cheese. A positive correlation between the accumulation of amino acid and ripening time was established. The highest coefficient of determination near one resulted from glutamic acid (R-2 = 0.99) followed by lysine (R-2 = 0.97-0.99), then aspartic acid (0.90-0.98). From the linear regression equation for glutamic acid, lysine, aspartic acid or proline, the ripening time of Kariesh cheese in weeks was determined as follows Time of ripening (weeks) = mg amino acid/100 g cheese - a/b where b = slope and a = intercept of regression straight line at 0 time.