BIOCHEMICAL CHARACTERISTICS OF A SEMIHARD EWES MILK CHEESE

Physicochemical, organoleptic and microbiological characteristics of t hree batches of industrial semihard ewe's milk cheeses were studied ov er a 90-day ripening period. Cheeses were made with a selected starter containing Lactococcus lactis subsp. lactis and subsp. cremoris. The total microbial count was normal throughout manufacture and the ripeni ng period. The level of noncasein nitrogen (NCN) was moderate (23.8% o f the total nitrogen, TN) but non-protein nitrogen and amino-acid nitr ogen were high: 73.6 (% NCN) and 1.92 (% TN) respectively. Breakdown o f alpha(s)-(66%) and beta-caseins (17%) at 90 days provided the cheese s with excellent textural and sensory characteristics.