• P-ISSN 0974-6846 E-ISSN 0974-5645

Indian Journal of Science and Technology

Article

Elaboration of a Semi-Hard Cheese, ”Gouda” Type, with Autochthonous Strains and Analysis of its Physicochemical and Sensory Composition
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Indian Journal of Science and Technology

DOI: 10.17485/IJST/v14i47.1565

Year: 2021, Volume: 14, Issue: 47, Pages: 3425-3432

Original Article

Elaboration of a Semi-Hard Cheese, ”Gouda” Type, with Autochthonous Strains and Analysis of its Physicochemical and Sensory Composition

F Sadi1*, N Zaouadi1, F Hallouz1, A Dilmi Bouras2, S Bensehaila1, W Mosbahi3, H Ouadjene1

1Water laboratory, rocks and plants, University Djilali Bounaama-Khemis-Miliana, Algeria
2Laboratory of local Natural Bioresources, Faculty of Science, University Hassiba Ben Bouali-
Chlef, P.O Box 151, 02000 Chlef, Algeria.
3Djilali Bounaama University-Khemis-Miliana, Algeria

*Corresponding Author
Email: [email protected]

Received Date:08 September 2021, Accepted Date:24 November 2021, Published Date:26 December 2021

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

Abstract

Objectives : The technological characteristics and flavour formation capacities of cheeses depend on the starter strains and the ripening conditions. The present study aimed at using autochthonous lactic acid bacteria strains with interesting technological and enzymatic properties, suitable as starter cultures to produce semi-hard cheese, such as Gouda, based on pasteurized cow’s milk. Methods: This study allowed the formulation of local lactic ferments, with autochthonous strains; thanks to which we have made a semi-hard cheese, Gouda type, made from pasteurized cow’s milk. Physicochemical (dry matter, fat, protein, chloride, and ash) and organoleptic (texture, color, taste, odor, aroma) analysis were carried out. Findings: The protein composition is very important (average value of 24.18  0.46g / 100g). The results of the sensory analysis did not show any defects in the cheese studied. The taste is sweet, characteristic; the aroma is pure, pleasant, well developed. The color is uniform yellowish, the rind is dry. Novelty: The use of pasteurized milk and autochthonous lactic ferments have helped maintain the typical characteristics of the cheeses.

Keywords: Cheese; Gouda; Lactic ferment; physicochemical analysis; Semihard paste; Sensory analysis

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Copyright

© 2021 Sadi et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Published By Indian Society for Education and Environment (iSee)

  • 10 January 2022

Year: 2021, Volume: 14, Issue: 47

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