Effect of Garlic and Celery on lipolysis of chadder cheese with high somatic cells count

Abstract

The study include two experiments, in the 1st one, minced Garlic and Celery weradded performing at 5 and 20% to chadder cheese made from milk contained high somatic cells count (4.2 x10 6 cell/ ml), it was noted that these materials had a significant effect on preventiy lipolysis in cheese which was appeared through decreasing the Acid Degrees Value (ADV) of cheese samples contained Garlic and Celery. This decrease in values were fallowed by increasing the percentages of these materials and which was assured by the sensory evaluation. In second experiment two, chadder cheese samples contained high somatic cells count were brined in 23% solution plus 20% Garlic or Celery. Data of lipolysis also showed that these treatments prevented lipolysis comparing to cheese samples brined without adding minced Garlic and Celery.