Chemical characteristics and bacteriological quality of Domiati cheese containing gasformers inhibiting salts

ABSTRACT

Domiati cheese was made from milk inoculated with E. cola type I [44+] with the addition of some inhibiting salts individually or for the first time in this field as mixtures containing two or three different types. The presence of the gas inhibiting salts solely or in a mixture markedly accelerated the rate of proteolysis and lipolysis in the resultant cheese throughout pickling, as indicated by the tyrosine, tryptophan and TVFA contents of the cheese. Also, cheese containing inhibiting salts had smooth body, compact texture without any gas holes and good bacteriological quality. These effects seemed to be more obvious in cheese containing potassium sorbate or a mixture of potassium sorbate and sodium benzoate