RIPENING CHANGES AND SENSORY PROPERTIES OF BOVINE, CAPRINE AND OVINE SHANKLEESH

Bovine, caprine and ovine defatted-yoghurt-derived coagula were fermen ted to shankleesh at 6 degrees C and 85% RH. Over 70 days of ripening, residual lactose decreased and levels of water-soluble nitrogen, tota l volatile acids, total volatile bases, free fatty acids and pH showed marked increases. Sensory properties of final products were related t o compositional variations and the progress of biochemical changes dur ing ripening. Caprine coagula developed into highly acceptable product s exhibiting well-balanced sensory profiles. The bovine and ovine samp les were downgraded due to a combination of inferior flavour and textu re attributes. Quality shankleesh was identified as a fermented defatt ed-yoghurt product possessing moderate pungency and mustiness, a perce ptible bitter note and a moderately cohesive, adhesive, dry and hard t exture.