AN ATTEMPT TO PRODUCE LOW FAT PROBIOTIC EDAM-LIKE CHEESE FROM GOATS' MILK WITH ACCEPTABLE QUALITY

ABSTRACT
In this study, a trial has been made to produce a low-fat probiotic Edam-like cheese made
from goats' milk with acceptable quality. The effect of both additives; whey proteins concentrate
(W.P.C.) and heat shocked starter cultures were examined. Three treatments of low fat probiotic
Edam-like cheese were made as follows: Goats' milk was standardized to 2% fat, heated at 92°C,
cooled to 37 °C and ABT3 culture was added then milk was divided into three parts. The first
part was processed into Edam-like cheese without additive; the second part was first
incorporated with whey proteins concentrate (W.P.C) at a level of 1.5 %, then processed into
Edam-like cheese. The third part was incorporated with 1.5 % W.P.C and 2 % heat shocked
starter cultures contained lactobacillus delbreckii subsp helveticus and lactococcus lactis subsp
diacetylactis at a ratio of 1:1. Resultant cheeses were devided into two groups, the first group
was ripened at 10-13°C, while the second group was ripened at 5-8°C. In addition cheese was
made from full fat cow's milk (4%) heated at 72°C / 15 sec. and ripened at 10 ± 2°C for
comparison (control). All the resultant cheeses were ripened at 85-90% RH. The obtained results
showed that, addition of W.P.C alone or combined with heat shocked starter cultures to
processed milk increased cheese yield and reduced the loss of weight particularly when cheese
was ripened at 5-8°C. The use of whey proteins and heat shocked starter cultures in the
manufacture of cheese from low fat milk increased protein breakdown. Development of cheese
fat acidity and accumulation of volatile fatty acids were more remarkable in cheese ripened at
10-13°C. Addition of both W.P.C and heat shocked starter cultures had no remarkable effect on
the levels of goaty flavor compounds especially 4-ethyloctanoic and 4-methyloctanoic acids.
Regarding the microbiological tests, it was found that cheese made from low fat milk processed
with addition of both whey proteins concentrate and heat shocked starters had higher total
proteolytic and lipolytic bacterial counts compared with other treatments. Hardness of cheese
made with the addition of W.P.C alone or combined with heat shocked starter cultures was
lower than that of cheese made without additives. Addition of both W.P.C and heat shocked
starter cultures to low fat cheese milk and ripened at 10–13C improved the organoleptic
properties.The highest score points was observed in cheese with added whey protein concentrate
and heat shocked starter cultures and ripened at 10–13C.