ABOUNDANCE CHEESE: EFFECT OF MILK OF HYBRID DAIRY COW’S ( BALADI)) ON THE QUALITY AND PROPERTIES OF THE RESULTANT CHEESES.

ABOUNDANCE CHEESE: EFFECT OF MILK OF
HYBRID DAIRY COW’S ( BALADI)) ON THE
QUALITY AND PROPERTIES OF THE
RESULTANT CHEESES
Ahmed, M. A.
Dairy Technology Department, Animal Production Research Institute,
Agriculture Research Center, Dokki, Giza, Egypt
ABSTRACT
Dairy cows belonging to three different genetic types (pure Baladi
(B), and their F2 crossbreds, with French Aboundance ( A×BA) and
Tarentaise breed ( T×BT) , were feeding on diets contained similar
proportions of concentrate feed , energy and nitrogen contents. Milks
yielded from these different crossbreds dairy cows were used in the
manufacture of Aboundance cheeses ( a semi-hard cheese) .Cheeses were
analysed phsico-chemically , bacteriology and organoleptically when
fresh ,and after 30 , 60 and 90 days of ripening .
Results indicated that, the milk fat in Baladi cows breed (B) was
relatively lower than the other two groups T X B T and A X BA, while
milk protein, lactose, ash, total solids, solids not fat and titratable acidity
were slightly higher in crossbred cow's milk. Milk of A×BA breed had
slightly best chemico-physical properties than the other two groups .
Aboundance cheese manufactured from A X AB milk had slightly
higher values of dry matter (DM), Fat/DM, Protein / DM, Salt / Moisture
and Titratable acidity and lower values of moisture /non-fat solids and
pH compared with T X B T and B cheeses either when fresh or within
ripening period. Most of these parameters were increased in all cheeses
during ripening. Concerning the values of cheese ripening indices and
total volatile fatty acids, it was found that A × BA cheeses recorded the
highest values, along the ripening period .
Sensory evaluation revealed that cheeses of Aboundance were
slightly preferred organoleptically, all over the ripening period, than the
Tarentaise or Baladi cheeses. It characterized by clean flavor, firm and
good body and texture.
INTRODUCTION
Aboundance cheese is a semi-hard cheese with a subtle hazelnut
flavor that is often enjoyed as is or melted. It has enjoyed Protected
Designation of Origin (PDO) status since 1990, meaning that it can only
be made in a certain geographical area using time-tested traditional
Egypt. J. of Appl. Sci., 36 (7-8) 2021 45-59
methods of production. It gets its name from one of the primary breeds
of cattle that are used to make it, and also the Abondance Valley where
it’s made in the Haute Savoie department of southeastern central France,
in the Alps. The valley is located in a mountainous area of the
department on the border of Switzerland. Only three breeds of cattle are
authorized for making Abondance cheese ; Abondance (of course),
Tarentaise and Montbéliarde. After 2020, at least 55% of each herd is
used for the production of the cheese, ) Bugaud, et al., 2001) .
Abondance cheese has a strong smell, an intensely fruity, buttery
and hazelnut flavour, with the balance of acidity and sweetness, followed
by a lingering aftertaste. Unearth an aroma of nutty vegetation as you
slice the cheese. Firm but supple and slightly grainy, the texture of the
ivory-yellow pâté is creamy and velvety. Its rind is smooth with an amber
colour showing canvas marks. The affinage takes at least 100 days, so all
the subtle aroma is realized.
The quality of cheese depends on a number of factors linked both
to cheese-making technology and to the chemical and microbiological
characteristics of the raw materials used. These characteristics are
themselves dependent on upstream factors (genetic, physiological or
dietary). The ultimate goals of cheese making are not only high
predication efficiency and maximum yield but also quality characteristics
such as flavor and texture. The major factor in the cheese quality is the
starter culture. The ability of starter culture to grow and produce
sufficient lactic acid and enzymes depends on some environmental
factors such as chemical composition and pH of milk. Titratable acidity
plays an important role in all phases of milk coagulation (Ali, 2006).
Curd firmness of milk plays an important role in determining the
suitability of milk for some purposes. The low curd firmness milk is not
recommended for cheese making (Ali, 2006). In cheese making process,
the properties of the curd affect greatly on the characteristics of the
produced cheese. Syneresis of curd formed by rennet is an essential step
in cheese making which control the moisture content (Marshal, 1982).
On the contrary, few reports have been published concerning the
crossbreeding of the cows Baladi cattle with Aboundance and Tarentaise
breeds. The upgrading of the Baladi cattle with the European breeds was
aimed to increasing milk and meat production in the country (Afifi et al.,
2001). The two breeds, Abondance and Tarentaise are distinctive in their
ability to stand extreme variations in temperature and forages .
Some authors found inter-breed differences in milk fat (MF)
composition, resulting in different technological properties with the
potential to produce unique milk products (Auldist et al., 2004; De
Marchi et al., 2007).
46 Egypt. J. of Appl. Sci., 36 (7-8) 2021
Two breeds, Holstein (Friesian) and Jersey, have been tested most
frequently (Croissant et al., 2007). Nevertheless, inter-breed differences
in MF composition were reported in other breeds, such as Belgian Blue,
Brown Swiss, Montbéliarde, Salers and Simmental (Barlowska et
al., 2009), particularly in comparison with the Holstein. Numerous
studies compared MF composition of indigenous and universally used
breeds, including their crossbreds (Palladino et al., 2010).
According to the above-mentioned considerations, the present work
was carried out to evaluate the variations in milk constituents,
characteristics, quality and properties of Aboundance cheese resulting
from multiparous Baladi Cows (B) and their crossbreds with Abondance
(A × BF2) and Tarentaise (T × B F2), during ripening
MATERIALS AND METHODS
1. Materials
 Milk: Fresh cow milks of Abondance, Tarentaise and Baladi cows
were obtained from the herd of Sides Experimental Station, Animal
Production Research Institute , Agriculture Research Center , Egypt .
 Starter: Consisted of (Streptococcus thermophilus, Ldl:
Lactobacillus delbrueckii subsp. Lactis) was obtained from Cairo
Microbiological Resource Center (MIRCEN), Faculty of Agriculture,
Ain Shams , Univ., Egypt .
 Chemicals: All chemicals used in this study were of analytical grade
and supplied by BDH, Sigma and Prolabo chemical companies·
 Salt: Commercial salt was obtained from El-Naser Company,
Alexandria, Egypt.
 Rennet: Hansen’s powder rennet was obtained from CHr. Hansen’s
Laboratories, Copenhagen, Denmark.
 Ready-made media: Trypton Glucose Extract Agar Medium Code
CM127 (TGEA) and Nutrient Agar Medium, were bought from
Oxoid Division of Oxoid LTD., London.
2. Methods
2.1. manufacturing of cheese:
Cheeses were made from raw milk as the method described by
(Bugauda et al., 2001).
2.2. Analytical methods:
pH values was measured using digital pH-meter (M 41150, USA)
equipped with glass electrodes.
Titratabel acidity, moisture, fat and total nitrogen contents were
determined according to Ling (1963).
Salt was determined according to Simov (1980).
Egypt. J. of Appl. Sci., 36 (7-8) 2021 47
Proteolysis water soluble nitrogen (WSN) according to Kuchroo & Fox
(1982), Non protein nitrogen (IDF,1993) and Phousphotungstic acid
(5%) soluble nitrogen (Jarrett et al. , 1982) and measured using the
methods described in Ardö and Polychroniadou (1999).
Total volatile free fatty acids : (Kosikowski ,1982) and expressed as
ml of 0.1N NaOH/ 10 g cheese .
Total bacterial count was determined by the plate count method
according to American Public Health Association Method (APHA,
2004).
Rennet coagulation time: was determined using o.1 ml of 1% (w/v)
powder rennet in distilled water per 10 ml of milk in a
thermostatically controlled water-bath, at 37ºC and the time taken to
the first sings of coagulation was measured for all the samples.
Curd tension (firmness): ……… Shalabi (1987).
Synersis (whey separation): ….. Marshall (1982).
Organoleptic properties: Cheese samples were scored according to
(Pappas, et al., 1996) by a panel test of the staff members of both Sidis
Experimental Station and Dairy Technology Department, Animal
Production Research Institute. The scoring was based on the following
scale: Flavour: 50 points, Body & texture: 35 points, appearance: 5 and
color 10 points (Total scores 100 points).
RESULTS AND DISCUSSION
A - Effect of cow breeds on physico-chemical properties of raw
milks:
1- Physical properties :
1.1 - Rennet coagulation time (RCT): Results indicated that the cow
breed has slightly effect on the RCT and a low value was observed in
A × BF2 milk than the other 2 breeds Table (1). The average values
were 9.23, 9.72, and 10.34, min for A × BF2 , T × BF2 , and B breed,
respectively . These results are agreed with those reported by Davoli
et al., (1990). DeMarchi et al. (2007), also, said that in the 5 cattle
breeds; Holstein-Friesian (HF), Brown Swiss (BS), Simmental (S),
Rendena (R) and Alpine Gray (AG), a better RCT was noticed in R
breed than in the other breeds. They added that no differences for RCT
values (16.1, 16.2 and 16.0, min.) were recorded among BS, S and AG
respectively. The HF breed had the worst milk coagulation values
(18.0, min).
1.2 -Curd tension (CT): CT of milk plays an important role in
determining the suitability of milk for cheese-making, so the low CT
is not recommended. It was observed that the CT was increased in
milk of A × BF2 breed than the other two breeds. The averages values
48 Egypt. J. of Appl. Sci., 36 (7-8) 2021
were 48.27, 46.19 and 44.32, gm. for A × BF2, T × BF2, and B breed,
respectively. These results are in agreement with those reported by
DeMarchi et al., (2007) who stated that the type of milk used for
cheese production can be critical when it comes from protected
geographic indication, e.g., European label protected denomination of
origin. At the current time, very little information’s has been published
regarding the influence of cow breed on the properties and quality of
different cheeses. Many reports indicate small differences in color, fat,
composition, and rate of milk coagulation.
1.3 -Curd Syneresis (CS): In cheese making, syneresis of the curd is
an essential step in cheese making controlling the moisture content
(Marshal 1982).
It was seen that the rate of whey separation (ml / 100ml milk) was
slightly low among all cow breeds, Table (1). The average values were
75.3, 77.4, and 79.2 ml /100 ml milk for A × BF2, T × BF2, and B breed,
respectively. Titratable acidity plays important role in that and depends
on individual and herd animals, reactivity between rennet and casein,
aggregation rate of paracasein micelles, and syneresis ability of the curd
(Summer et al., 2002). Grandisan et al. (1984) added that titratable
acidity represents an important parameter for the technical evaluation of
the quality of milk. In addition, they studied the effect of 4 Friesian cows
during the first 9 weeks of lactation on the coagulation properties of milk.
They noticed that considerable variations were occurred in the relative
proportions of α, β and қ-casein. These variations were associated with
decreasing the coagulum strength and increasing of whey separation,
while rennet clotting time (RCT) did not follow the former significant
trend.
1.4-Titratable acidity: Low acid levels in milk manifested considerably
longer RCT. In fact, 30 min after rennet addition, such milk supplied a
curd with very low firmness if compared with that of milk with
normal titratable acidity. Table (1) showed that there were no obvious
differences were noticed among the three cow breeds. So the average
values were 0.172, 0.173 and 0.175% for B, T × BF2 and A ×BF2, in
order .These results were similar to those reported in Holstein-Friesian
breed by (Formaggioni et al., 2001).
2 – Chemical composition of milk:
* Results presented in Table (1) showed that, the milk fat in Baladi
cows (B) was relatively lower compared with the other two breeds T ×
BF2 and A × BF2. These obtained results are in agreement with
Egypt. J. of Appl. Sci., 36 (7-8) 2021 49
Bassiouni (2010) who found that, the fat percentage was insignificantly
decreased in Baladi cowꞌs milk compared to Tarentaise and Abondance
breeds.These values were 3.70, 3.73 and 3.85, respectively (Table 1).
* The A × BF2 breed had the highest percentage of total solids,
protein, fat and ash than the other 2 breeds. The mean values of total
solids in B , T × BF2 and A × BF2 were 12.50, 12.67 and 12.91,
respectively, while the percentage values of protein were 3.29 ,3.38 and
3.51 and ash were 0.77, 0.78 and 0.80 % respectively. These differences
in chemical composition among the 3 groups might be related to the
differences recorded in its milk constituents.
Table (1): Effect of cow breeds on the phycico-chemical properties of
raw milk of Baladi (B) and their F2 crossbreds (A × BF2
and T × BF2).
Chemical composition of
cow's milk
Cow breeds
B T × BF2 A × BF2
Fat (%) 3.73 3.77 3.85
Protein (%) 3.29 3.38 3.51
Lactose (%) 4.71 4.74 4.75
Ash (%) 0. 77 0.78 0.80
Total solids (%) 12.50 12.67 12.91
SNF (%) 8.54 8.81 9.01
pH 6.6 6.5 6.4
Titratable acidity 0.172 0.173 0.175
Rennet coagulation time
(min.)
10.34 9.72 9.23
Curd tension
(g)
44.32 46.19 48.27
Syneresis
( ml/100ml milk)
79.2 77.4 75.3
Effect of cow breeds on activity and growth of starter bacteria in
milk:
* Table (2) there was no clear differences among breeds for pH value and
titratable acidity (TA) during four hours of incubation period, but there
were slight differences in its total bacterial counts.
*. The ability of starter culture to grow and produce sufficient amounts of
lactic acid and enzymes depends on several factors such as chemical
composition and pH value of milk, activity of starter, type of incubation
media, presence of antimicrobial substances, incubation temperature and
type of microorganisms in the starter.
* The average values of acidity in A × BF2 breed were 0.176, 0.44, 0.60,
0.72 and 0.81% after zero, 1, 2, 3, 4 h. of incubation time. The
corresponding values of the acidity for T × BF2 breed, were 0.173, 0.43,
0.59, 0.68 and 0.78, and 0.170, 0.38, 0.57, 0.64 and 0.73 for the B breed.
pH values of all breeds behaved reverse trend to titratable acidity .
50 Egypt. J. of Appl. Sci., 36 (7-8) 2021
* Concerning the total bacterial count (TC) results indicated that the TC in A
× BF2 breed was higher than T × BF2 and B breeds. It was 21.30 × 105 / g
cheese after 4 h. of incubation period. The corresponding ones of T × BF2
and B breeds were 20.80 and 19.60 × 105 / g cheese. These variations
were probably due to the genetic - types of the cows breed.
Table (2): Effect of cow breeds on activity and growth of starter
bacteria in milk (pH value, titratable acidity (T.A) and
total bacterial counts, T.C (cfu × 105)
Cow breeds Property
Incubation time (hr)
zero 1 2 3 4
B
pH
T.A
T.C
6.65
0.170
8.3
6.37
0.38
9.4
6.04
0.57
17.5
5.30
0.64
18.2
4.46
0.73
19.6
T × BF2
pH
T.A
T.C
6.60
0.173
8.3
6.35
0.43
9.6
6.00
0.59
17.9
5.24
0.68
18.8
4.40
0.78
20.8
A × BF2
pH
T.A
T.C
6.60
0.176
8.3
6.32
0.44
9.8
5.95
0.60
18.7
5.21
0.72
19.7
4.37
0.81
21.3
B - Physico-chemical composition of Aboundance cheese
Results present in Table (3) illustrated the physico-chemical
composition of Aboundance cheese, during ripening.
Dry Matter (DM, %):
DM or total solids was found the lowest in B cheese (B) than in the
other 2 treatments (T × TB and A × AB cheeses), respectively. DM%
contents in B fresh cheese was 61.79% increased to 62.08%, after 90 days
of ripening period , while the similar ones of T × TB and A × AB cheeses
were 62.86 and 63.68 % in fresh cheeses increased to 63.14 and 64.17 % ,
respectively. Differences of TS among the milk of the 3 breeds may be
responsible for that.
Fat on Dry Matter (F/DM, %):
The Fat / DM of Aboundance cheese was slightly higher in A×AB
fresh cheese (52.1%) than the other ones B and T which were 51.7 and 50.2
%, respectively. Fat / DM contents were decreased in all treatments during
ripening period as a result of the action of the lipolytic bacteria as well as the
decreasing of moisture. These finding were similar to that reported by
Belewu (2006). The variations in fat contents may be attributed, also, to the
different genetics and physiological status of the cow breeds (Frank, 1988).
Protein on Dry Matter, salt on moisture and moisture on non-fat dry
matter:
A × AB cheese had slightly higher values of protein / DM , salt /
moisture and Moisture / Non-fat dry matter than in T × TB and B
cheeses , respectively, (Table ,3). These results are in agreement with
Myburgh et al. (2012) and Adesina (2012) whom reported that no
significant differences were observed in the protein contents in the cow milk
Egypt. J. of Appl. Sci., 36 (7-8) 2021 51
of the following three breeds: White Fulani, Red Bororo and Muturu.
However, several authors were reported a significant effect of type of breed
on the milk protein content (Back and Lopez Villalobos, 2007).
Titratable Acidity (TA, %) and pH value :
TA was found low in B cheeses than in the other 2 cheeses of (T × TB
and A × AB cheeses), respectively, along the ripening period. TA after 90
days of ripening was 1.23, 1.17 and 1.12 % for A, T and B cheeses, in a
deciding order.
pH values of all cheeses behaved reverse trend to TA, during the ripening
period. pH was found slightly higher in the fresh Baladi cheeses (B) and
during 90 days of storage period than those of Tarentaise and Abondance
cows' cheeses, respectively.
Table (3) Effect of cow breeds on the physico-chemical composition
of Aboundance cheese made from milk of Baladi (B) and
their F2 crossbreds Aboundance (A×B) and Tarentaise
(T×B) cows , during ripening.
parameters
Ripening period
( days )
Cow Breeds
B T X BF2 A X BF2
Fat / DM
(g.100 g–1)
Fresh 50.2 51.7 52.1
30 49.8 50.7 51.3
60 48.9 49.8 50.6
90 48.6 49.2 49.8
Protein / DM
(g.100 g–1)
Fresh 47.89 48.34 48.97
30 46.67 47.16 47.68
60 46.23 46.87 47.11
90 45.26 46.12 46.77
Salt / Moisture
(g.100 g–1)
Fresh 4.93 5.10 5.42
30 5.11 5.23 5.65
60 5.24 5.44 5.78
90 5.36 5.76 6.02
M /NFD
(g.100 g–1)
Fresh 53.9 53.2 52.6
30 54.2 53.6 52.8
60 54.5 53.9 53.4
90 54.7 54.2 53.8
DM %
Fresh 61.79 62.86 63.68
30 61.84 62.91 63.87
60 61.92 62.99 63.94
90 62.08 63.14 64.17
pH value
Fresh 5.86 5.78 5.72
30 5.67 5.64 5.59
60 5.52 5.51 5.48
90 5.49 5.46 5.43
Titratable acidity %
Fresh 0.75 0.77 0.78
30 0.85 0.89 0.91
60 0.94 1.09 1.15
90 1.12 1.17 1.23
M/NFD: moisture on non-fat dry matter . NaCl /M: salt in moisture. F/DM: fat on
dry matter. DM: dry matter.
B: Baladi Cows; T × BT: F2 crossbreds with French Tarentaise ; A × BA: F2
crossbreds with French Aboundance
Proteolysis and lipolysis:
Proteolytic (cheese ripening indices) activity in cheese can be
estimated by the release of a small nitrogen-containing fractions (water
52 Egypt. J. of Appl. Sci., 36 (7-8) 2021
soluble nitrogen/total nitrogen (WSN/TN), the pH 4.4-SN/TN and phosphotungstic
acid-soluble nitrogen/total nitrogen (PTA - SN/TN) (Visser, 1977).
Values of WSN /TN , 4.4-SN/TN and PTA-SN/TN were found
higher in A × BA cheeses than in T × BT and B cheeses ( Table 4) . Values
of WSN / TN were 6.16, 6.34 and 6.72% in fresh cheeses of B, T × BT and
A × BA cheeses, respectively. At the end of the ripening period these values
were increased gradually to 27.87, 27.91 and 28.18 % for the same cheeses.
Microorganisms of starter as well as rennet enzymes and the chemical
composition of the milk playing an important role in that.
Lipolysis:
 Total volatile fatty acids: have strong sensory properties and are
important compounds in the flavor and aroma of many dairy products,
especially cheese and fermented dairy products (Collins et al., 2003).
 The values of TVFAs of B , T × BT and A × BA, cheeses , shown in
Table (4) , were approximately near in fresh and ripened cheeses of B, T
× BT and A × BA . These values were increased gradually in all cheeses ,
during ripening .
 A × BA cheeses had slightly higher values of TVFFAs compared with
the B, T × BT cheeses, during storage.
 The TVFFAs contents in B, T × BT and A × BA fresh cheeses were 7.2,
7.6 and 7.9, respectively, increased to 21.7, 22.1 and 22.9 %, at the end of
the ripening period, respectively.
 These results are in agreement with (Dumont and Adda, 1978). The
influence of a cow’s breed on the milk fatty acids profile could in part be
explained by the differences between breeds in the activity of the
mammary enzyme stearoyl coenzyme A desaturase which oxidizes
C16:0 to C16:1 and C18:0 to C18:1 and is involved in CLA production
(Grosclaude , 1988 ).
Table (4) Effect of cow breeds on the cheese ripening indices and total
volatile free fatty acids (TVFFAs) contents of Aboundance
cheese made from milk of Baladi (B) and their F2 crossbreds
with French Aboundance (A×B) and Tarentaise (T×B) cows,
during ripening.
Treatments
Ripening
period
(days )
Property
WSN / TN
pH 4.4-SN/TN
(g-100g-1)
PTA-SN/TN
(g-100g-1)
TVFFA
B
Fresh 6.16 5.22 4.23 7.2
30 18.44 9.48 7.77 12.7
60 24.23 14.62 8.98 19.5
90 27.87 19.65 10.32 21.7
T × BT
Fresh 6.34 5.36 4.61 7.6
30 18.78 9.92 8.12 13.2
60 24.77 15.64 9.16 20.3
90 27.91 20.11 10.72 22.1
A × BA
Fresh 6.72 6.72 4.76 7.9
30 19.84 10.13 8.13 13.6
60 25.86 16.00 9.27 20.6
90 28.18 20.74 11.03 22.9
Egypt. J. of Appl. Sci., 36 (7-8) 2021 53
Organoleptic properties of Aboundance cheese
The few studies undertaken on the effect of breed on the sensory
characteristics of cheeses were mainly initiated following questions raised
by the PDO cheese channels on the relevance of restricting, as part of their
specification requirements, milk production to certain breeds only, and in
particular to those traditionally breed locally. Early studies in Auvergne did
not elicit any significant sensory differences between Saint-Nectaire cheeses
made with milk from either Holstein or Montbéliarde cows (Garel and
Coulon, 1990). The Tarentaise cattle breed, included in the PDO Beaufort
specifications, differs from other dairy breeds in its higher frequency of rare
variants of αs2, β and κ-caseins. The cheese-making consequences of this
particularity have been explored. This study revealed the originality of
variant C of β-casein, whose frequency was as high as 17% in the Tarentaise
breed, whereas it was nearly non-existent in most other dairy breeds in
France (Grosclaude, 1988).
Results in Table (5) showed cheeses made with Baladi cows B milk
(B , control) were more yellow in color and tended to be slightly bitter. The
sensory properties of the other two cheeses (A× BA and T × BT) were
slightly superior than B cheese. Cheeses made from Abondance and
Tarentaise cow milk were firmer, more melting and tastier than those made
with the milk of Baladi cows. Sensory evaluation revealed that cheeses of
Aboundance were slightly preferred organoleptically, all over the ripening
period, than the Tarentaise or Baladi cheeses. Abondance cheeses were
characterized by clean flavor, firm and good body and texture.
Table (5) Organoleptic properties of Aboundance cheese made from
cows milk of Baladi (B) and their F2 crossbreds (French
Aboundance (A×BA) and Tarentaise (T×BT), during
ripening.
Treatments
Ripening
period
( days )
Components (%)
Flavour
(50)
Body &
Texture
(35)
Appearance (5)
Color
10
Total
(100)
B
Fresh 44.42 31.8 4.2 8.4 88.82
30 45.15 32.2 4.4 8.5 90.25
60 46.00 32.7 4.4 8.6 91.70
90 46.53 32.8 4.5 8.6 92.43
T × BT
Fresh 44.68 32.8 4.3 8.8 90.58
30 45.77 33.5 4.4 8.9 92.57
60 46.35 33.6 4.4 8.9 93.25
90 46.79 33.8 4.5 8.9 93.99
A × BA
Fresh 44.91 33.1 4.3 9.0 91.31
30 45.94 33.9 4.5 9.1 93.44
60 46.62 34.2 4.5 9.1 94.42
90 46.96 34.3 4.6 9.1 94.96
54 Egypt. J. of Appl. Sci., 36 (7-8) 2021
Differences in cheese quality can be due to intrinsic animal
characteristics and this was apparent in Beaufort type cheeses or
traditional Caprine cheeses which depended on the type of milk and / or
α-s1 casein variants (Marie and Delacroix-Buchet, 1994 and Vassal et
al., 1994), while differences in color and f1avour depended on breed of
Friesian vs Jersey herds (Keen and Wilson, 1993). Martin and Coulon
(1995) added that the variations in the sensory qualities are initially
controlled by the cheese making technology and especially by the
kinetics of acidification during the manufacture.
CONCLUSION
It is clear that the superiority of crossbred cows especially the
second generation of Aboundance or Tarentaise breeds with Baladi
(A×BA and T× BT) was over than pure Baladi (B ) cow's and it could
be recommended from the economical point of view to improve milk
quality and its properties and cheese made from that milk . Certain
differences in cheese characteristics were depended on the type of
animal breed, feeding and the numerous empirical observations
(Urbach, 1990).
Our study revealed that the milk of the three breeds (Aboundance
,Tarentaise and Baladi cow ) were of good quality, as a general, and was
suitable for manufacturing Aboundance cheese. Milk of Aboundance
breed (A×BA) was slightly preferred and followed by Tarentaise ( T×
BT) and Baladi cow, in order.
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الجبن الابندانس : تأثير سلالة الابقار عمى جودة وترکيب المبن والجبن
محمد عمي أحمد
مرکز البحوث الز ا رعية - معهد بحوث الانتاج الحيواني - قسم بحوث تکنولوجيا الالبان
يهدف هذا البحث الى د ا رسة تأثير سلالة الابقار البمدي وخميطها من الجيل الثاني مع
السلالات الفرنسية الابندانس والت ا رنتيز عمي جودة المبن والجبن الناتج منه من خلال تقدير
58 Egypt. J. of Appl. Sci., 36 (7-8) 2021
الترکيب الکيماوي والصفات الطبيعيه ونشاط ونمو بکتريا البادئ في المبن , وکذلک د ا رسة
تأثي رهذا المبن عمى الخواص الکيمياوية والحسية لمجبن الابندانس خلال مدة ثلاثة شهو رمن تسوية
الجبن .
تم تصنيع الجبن الابندانس من المبن البقري الخام , دون بسترة , من ناتج السلالات
الثلاثة ) سلالة البقر البمدي النقي وسلالة البقر الت ا رنتيز الجيل الثانى الناتج من خمط أبقار
الجيل الاول مع الت ا رنتيز, وسلالة البقر ا لابندانس الجيل الثانى الناتج من خمط أبقار الجيل
الاول مع الابندانس.
تشير النتائج المتحصل عميها الى :-
* تلاحظ ارتفاع طفيف لمدهن والبروتين واللاکتوز والرماد والمواد الصمبة الکمية والمواد الصمبة
اللأدهنية
* والحموضة بالنسبة لمبن سلالة الابندانس الخميط يميها سلالة البقر الت ا رنتيز وأخي ا ر سلالة
البق ا رلبمدي عمى التوالي .
* تلاحظ زيادة نمو ونشاط بکتريا البادئ فى لبن سلالة الابندانس.
* تلاحظ ان لبن سلالة الابندانس أفضل في صفات التجبن سواء زمن التجبن وقوام الخثرة
والتشريش,
* تلاحظ ارتفاع بسيط في کل من المادة الجافة , والدهن بالنسبة لممادة الجافة, والبروتين
بالنسبة لممادة الجافة , والممح في الرطوبة , والحموضة وانخفاض طفيف لمرطوبة في المادة
الصمبة الغير دهنية في الجبن الابندانس المصنع من لبن سلالة الابندانس الخميط يميها
سلالة البقر الت ا رنتيز بالمقارنة بسلالة البقر البمدي النقي .
* ارتفاع لقيم دلائل تسوية الجبن الابندانس المتمثمة في النتروجين الذائب في الماء والنتروجين
الذائب في حامض الفوسفوتنجستک والنتروجين الذائب عمى رقم هيدروجيني 4.4 وکذلک
الاحماض الدهنية الطيارة في الجبن الابندانس المصنع من لبن سلالة الابندانس الخميط يميها
سلالة البقر الت ا رنتيز بالمقارنة بسلالة البقر البمدي النقي.
حصل الجبن الابندانس المصنع من لبن سلالة الابندانس الخميط عمى درجات فى
التحکيم الحسي افضل خصؤصا في النکهة والقوام والترکيب والمظهر والمون يميها سلالة البقر
الت ا رنتيز بالمقارنة بسلالة البقر البمدي النقي .طبقا لجودة وترکيب وصفات المبن المستخدم في
التصنيع ..