Effect of Type of Colorant on the Physicochemical Properties of Ras Cheese and its Whey

Abstract

Ras cheese was manufactured utilizing different cheese colorants (annatto, Curcumin, beta carotene based, and cheese without color), and coagulants (recombinant bovine). This study was conducted to understand their effect on the chemical, microbiological and rheological properties of Ras cheese. The highest yield was observed in the cheese treated with curcumin compared to other treatments of Ras cheese. The highest fat content was detected in beta-carotene cheese after 180 days of ripening. The highest value of Water-soluble nitrogen (WSN) was recorded in beta-carotene cheese (0.46) while the lowest value in Curcumin cheese (0.39). Total bacteria count and proteolytic bacteria were gradually decreased reaching its minimum at the end of the ripening period (180) days. The count of mold and yeast at 180 days old cheese were 0.17×10⁵, 0.11×10⁵, 0.07×10^5, and 0.09×10⁵ CFU/g for treatments of cheese without color added, Annatto cheese, Curcumin cheese, and beta-carotene cheese, respectively. The addition of colorants improved slightly the composition and sensory properties of Ras Cheese.