Efficiency and Ropiness of Traditional White and Ultrafilteration Cheese as Affected by Psycrotroph Bacteria

Abstract

During cheese ripening, some of water insoluble casein change to

water soluble nitrogen which include intermediate hydrolyzate protein

and free amino acids. In this work, ripening and efficiency of traditional

white cheese and ultrafilteration cheese as affected by Psycrotroph bacteria

was investigated. The result showed that amount of Psycrotroph bacteria

on the white and ultrafilteration cheese was significant. Also, there was

a good correlation between Psycrotroph bacteria and ratio of soluble

nitrogen to total nitrogen during ripening period. In fact, as the

Psycrotroph bacteria increase, the ratio of soluble nitrogen to total nitrogen

increased during ripening period. The per cent of N recovery (efficiency

index) for ultrafilteration and traditional white cheese was 88.01-90.45

and 77.23-80.52, respectively. The effect of changing above parameter

on ultrafilteration cheese is more than white cheese.