Technological Studies On Cheese

The present work was carried out in two parts,In the first part, Bif. bifidum was added to the Ras cheese curd at a level of 1 and 2%. The resultant Ras cheese was chemically and microbiologically examined also, the organoleptic properties was evaluated during storage period of 4 months at 13 ± 2 ˚C.Data revealed that good quality probiotic Ras cheese containing 1% Bif. bifidum could be produced.In the second part, Ras cheese was manufactured from cows’ milk with 1% level of the following starters : Lactococcus lactis subsp. lactis (1%); Lactococcus lactis subsp. lactis + Lactobacillus casei (1:1); Lactococcus lactis subsp. lactis + Lactobacillus delbreuckii subsp. bulgaricus (1:1); Lactococcus lactis subsp. lactis + Lactobacillus helveticus (1:1) and Lactococcus lactis subsp. lactis + Streptococcus salivarius subsp. thermophilus (1:1),. Bifidobacterium bifidum was added to Ras cheese curd before moulding at level of 1%. The control cheese was manufactured from cows’ milk with 1% Lactococcus lactis subsp. lactis, without adding Bif. bifidum. The results showed that, the increase of acidity in all treatments were more than control cheese. The addition of bifidobacteria to the cheese containing Lactococcus lactis subsp. lactis and Lb. casei got the highest scores in sensory evaluation in all stages during storage up to 4 months. The chemical analysis revealed that the use of Lb. casei with the Bif. bifidum caused the highest values of SN/TN%; NPN/TN%; AAN/TN% and TVFA%. The use of Lb. casei with the Bif. bifidum gave a higher counts of bifidobacteria; proteolytic and lipolytic bacterial counts.