Manufacture of Jben, Moroccan traditional fresh cheese, from recombined milk

Jben was made from fresh milk and recombined milks containing normal (12.5%) and double level of total solids (25%). A 25:75 and 50:50 mixtures of fresh and recombined high-heat milk were also used. Milk batches were inoculated with 1% L. lactis subsp. lactis and 0.2% L. lactis biovar. diacetylactis and kept at 35 degrees C. Whey drainage started at pH 5.0 and continued for 24 h at 12 degrees C in a room with controlled relative humidity (RH 85%). Samples were molded, surface salted (1% w/w) and held at 4 degrees C for 36 h before analysis. Moisture, fat and protein contents of all cheese samples with normal level of total solids were in the range of the usual composition of Jben made from fresh milk. The resultant pH was about 4.4. All cheeses were similar in stale, diacetyl and sour attributes to those made from fresh milk. A significant difference (p < .05) was observed for the pasty attribute, and samples corresponding to 100, 75, and 50% recombined high-heat milk powder were the most pasty. Except for the cheese made from high-heat milk powder (highest score), there was no significant difference in the overall liking among the different cheese samples and the one made from fresh milk. However, cheese made from recombined milk with a double level of total solids showed less moisture, a higher pH, and a firm and rubberlike texture.