Acceleration Ripening of Ras Cheese Using Slurry Mixture

In this study, four trials of Ras cheese were made from a mix of cow's and buffalo's milk (9: l), using different concentrations of slurry mixture to accelerate Ras cheese ripening, thereby reducing the cost of capital and increasing factory profits. Control Ras cheese without additives and three treatments of concentrations (1, 1.5, and 2%) of the slurry mixture combination consisting of old Ras cheese and evaporated milk. These mixtures were added to the cheese curd during molding. Control and experimental Ras cheese samples were analyzed fresh (7 days of manufacturing), 1, 2, and 3 months for some properties (acidity - pH - total solids - total protein - soluble nitrogen - fat - ash content), ripening indices as (total volatile fatty acids –formol ripening index - soluble tyrosine and tryptophan) and sensory evaluation. The results indicated that Ras cheese ripening was accelerated by addition of the mixture and improved properties of Ras cheese. The sensory evaluation of all treatments improved with the progression of the ripening period. The mixture at 1.5% recorded the highest scores in the sensory evaluation without adversely affecting the quality of Ras cheese than the others.