Effect of Adding Smoke Liquid or Powder to Goat’s Milk on Some Characteristics of Domiatti Cheese
[1]
El-Tahra M. A. Ammar, Dairy Department, Faculty of Agriculture, Mansoura University, El-Mansoura, Egypt.
[2]
Ismail M. M., Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
[3]
El-Metwally R. I., Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.
The impact of adding smoke liquid and powder to goat's milk on the quality of Domiatti cheese was studied. Seven treatments were done by adding of 0.4, 0.5 and 0.6% smoke liquid or 0.75, 1.00 and 1.25% smoke powder to goat's milk. The obtained results showed that addition of smoke materials decreased the rennet coagulation time and curd tension while increased syneresis values of goat's milk. Smoked Domiatti cheese had the highest values for titratable acidity Total solids (TS), fat, salt, salt in moisture and TN contents of control and smoked Domiatti cheese samples did not differ clearly. Adding of smoke liquid and powder to cheese milk slightly decreased WSN, NPN and TVFA values of cheese. The total phenolic contents in the smoked cheese were higher than the control. Admixing smoke liquid or powder to goat’s milk reduced the content of saturated fatty acids and increased unsaturated fatty acids of cheese samples. The amounts of short and medium chain fatty acids were lower while long chain fatty acids were higher in smoked cheese as compared with control. The essential fatty acid, linoleic acid (C18:2) was higher in smoked cheese. Mixing of smoke liquid or powder to goat’s milk significantly reduced total viable bacterial counts and the viable counts of proteolytic, lipolytic bacteria, moulds and yeasts of cheese. Smoking cheese by adding 0.4 and 0.5% smoke liquid (50%) or 0.75% smoke powder gives the most desirable smoked flavor in Domiatti cheese.
Goat's Milk, Smoke Liquid or Powder, Domiatti Cheese
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