The effect of refrigerated storage of raw milk on the physicochemical and microbiological quality of Tunisian semihard Gouda‐type cheese during ripening

• DOI: 10.1111/j.1471-0307.2012.00822.x
• Publication Date: 2012-01-27T09:42:12Z
• Authors: MELIKA MANKAI; MOUNA BOULARES; OLFA BEN MOUSSA; ROMDHANE KAROUI; MNASSER HASSOUNA
• Keywords: Chymosin; Cheese ripening; Cheesemaking

A Tunisian semihard Gouda‐type cheese made from milk kept at 4 °C for 24, 48, 72 and 96 h was monitored during 45 days of ripening. The effect refrigeration on the evolution physicochemical parameters in relation to quantitative variation microbial population ripening investigated. Microbiological analyses were performed raw samples after curding, 2, 9, 16, 23, 30, 37 time. under showed highest count proteolysis level. duration storage significantly reduced yield as a result important solubilisation casein proteoses‐peptones. Results different nitrogenous fractions by Kjeldahl method enzymatic hydrolysis products whose intensity depended maturing stage well Besides evident action plasmin, original protease, soluble fractions, caseins is also initiated proteolytic chymosin extracellular heat‐resistant proteases notably produced same psychrotrophic microflora. Lactic acid bacteria starters that constitute dominant microflora this type are considered aroma precursors.