Domiati cheese made with ultrafiltered reconstituted milk and lipolysed recombined cream

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Abstract
Summary A new method was developed for making Domiati cheese, based on blending ultrafiltered reconstituted milk and lipolysed recombined cream. The chemical composition of the new product was similar to the traditional cheese. The flavour intensity increased with the amount of lipase used in the cream hydrolysis. During storage the acidity and tyrosine content of cheese from different treatments increased at nearly similar rates. The level of total volatile fatty acids was affected by the level of lipase used. Organoleptic scoring showed that cheese made with cream treated with the intermediate levels of lipase (2 or 5 g/500 g cream) ranked the highest, after 1 and 4 months of storage respectively.