Fresh ripened soft cheese

ABSTRACT

Domiati cheese was made from buffaloe's milk and ripened for three month [control cheese]. Yeast extract [cheese powder with high content of total and free amino acids] at levels 0.0%, 0.5%, 1%, 1.5%, 2%, 2.5% was added to the concentrated milk [UF] to the manufacture of fresh white soft cheese. The fresh experimental cheese with 1% yeast extract had the highest score flavour, consistency and texture, similar to the three months ripened traditional cheese. The content of free amino acids in case of the experimental cheese was higher compared to traditional cheese