| Popis: |
Ras cheese was manufactured with Lac − and Lac + mutant strains of Lactobacillus casei . Cheese analysis and the organoleptic evaluation of the cheese were carried out for 6 weeks. Experimental cheeses showed higher values for soluble nitrogen, total volatile acidity and free fatty acids during cheese ripening than the controls. The organoleptic evaluation indicates that, as a general rule, the Lac − mutants obtained higher scores than the controls. Results of this work show that incorporation of frozen (Lac − ) strains of Lb. casei into Ras cheese as a source of enzymes could be useful for accelerating maturation, and could also serve to minimize the development of bitterness. |
