Production of kefir cheese
Kefir is a mixed of culture consists of lactic acid bacteria, yeasts and acetic acid bacteria. Kefir as a starter culture for making kefir cheese, the moisture content and crude fat was about 50% and 20%, respectively. Cheese increased proteolysis during ripening. The counts of total aerobic bacteria, lactic acid bacteria and yeasts were increased until the 14th day of ripening. The pathogenic microorganisms and molds were no observed in kefir cheese. The by-product of cheese-whey was used for making whey-cheese. Kefir whey cheese had moisturizing texture because whey protein has gelation properties.
(M. L. Wang and C. Y. Kuo)
Effects of temperature, concentration of rennin, lactobacillus and salt on production of goat cheese
The supply of goat milk is normally over the demand in summer due to the seasonal breeding and lactation of dairy goats in Taiwan. Processing of goat milk for cheese is one of measures to utilize the surplus of milk. In this study, the effects of temperature (25 ℃ vs. 37 ℃)and concentration of rennin, lactobacillus and salt in raw milk on the formation of curd and the taste of cheese were investigated. The results showed that there were higher forming rate of curd and exclusion of whey at 37 ℃. Addition of 0.15% and 0.2% rennin favored the curd formation. Addition of 3% salt in milk elevated significantly the content of ash in cheese. Addition of 3% of lactobacillus in milk resulted in over 107 CFU/g of lactobacillus in goat cheese. The growth of lactobacillus in cheese was restrained while the content of salt in cheese elevated. The results of chemical analysis showed that goat cheese contained glutamic acid (3204.4~3545.3 mg/100g), leucine (1599.5~1762.5 mg/100g), oleic acid (29.65~29.80%), and palmitic acid (20.75~20.85%) though there were no significant difference among treatments. No Coliform group, Salmonella spp., Staphylococcus aureus were found in the culture of cheese. These results offer the database for further study on making of goat cheese in Taiwan.
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