THE ISOLATION OF SALT-TOLERANT LACTIC-ACID BACTERIA FROM OVINE AND BOVINE MILKS FOR USE IN THE PRODUCTION OF NABULSI CHEESE

Nabulsi cheese is one of the most popular white brined cheeses produce d in Jordan and, traditionally, no starter cultures art! employed far ripening. However, the resultant high pH means that spoilage problems arise in cheeses stored at ambient temperatures. Direct acidification or the use of commercial starter cultures have an adverse effect on fl avour, but cultures derived from lactic acid bacteria isolated from lo cal milks gave rise to cheeses that were as acceptable as the traditio nal products. In addition, the pHs of the cheese brines were in the ra nge associated with stability during storage (pH 5.1-5.3), and hence i t is suggested that these locally derived cultures could be employed b y the industry to manufacture a nabulsi cheese from pasteurized milk t hat should: (a) be free from pathogens; (b) not deteriorate in-store a t ambient temperature; and icl have a flavour profile similar to tradi tional nabulsi cheese.