Ras cheese manufacture from buffaloes milk using different renneting systems

ABSTRACT

Buffalo's milk was made into cheese and served as a control [T1]. It was compared to aging of milk at 2+/- 0.1C for 24 hr with half the amount or rennet [T2] and treatment with enzyme mixture of Neutrase L + Piccantase# A before renneting [T3]. Results indicated that titratable acidity [TA], soluble protein coefficient and free amino acids were higher in T3 than the other two treatments. These results were confirmed by electrophoretic patterns. For amino acids glutamic acid as responsible for good flavour increased during ripening and was higher in T3 than in T1 and T2 while arginine which is responsible for abnormal flavor decreased during ripening. Also the total free volatile fatty acids [TFVFA] was higher in T3 than in T1 and T2 during ripening. No big differences were observed between T1 and T2 in most of the parameters measured. Organoleptically, Ras cheese manufactured from buffalo's milk treated with enzyme mixture was more preferable and therefore was recommended for manufacturing Ras cheese from buffalo's milk