Influence of inulin, sodium caseinate and ripening time on the quality characteristics of Kope cheese produced from bovine milk

In this research, the effect of inulin (2% and 4% w/w), sodium caseinate (0/1% and 0/2% w/w) and ripening time on the physicochemical, sensorial, microstructural and rheological properties of Kope cheese was investigated. During the ripening period, acidity, fat, fat in dry matter and water-soluble nitrogen to total nitrogen ratio increased significantly, while pH, moisture and total nitrogen to dry matter ratio decreased. All levels of inulin and sodium caseinate had no significant effect on the samples’ pH (p>0/05). Moisture content showed a converse relation with replacing sodium caseinate and positive correlation with replacing inulin. Total nitrogen to dry matter ratio increased at all levels of sodium caseinate substitution, while all levels of inulin substitution of had no significant effect on the above ratio. Water-soluble nitrogen to total nitrogen ratio had converse relation with replacing inulin and positive correlation with replacing sodium caseinate. All levels of inulin and sodium caseinate substitution had the lowest and highest values of storage modulus (G') respectively as compared to the samples prepared from cow's milk. Regarding the microstructural images of the samples, in cheese containing 4% inulin, more pores and more uniform distribution were observed. In sensory evaluation, the cheese containing 4% inulin had better texture, flavor and acceptability while cheese produced from cow's milk had better appearance and color.