ネパールヒマラヤ山系原産チーズの化学的微生物学的特徴

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  • Chemical and Microbiological Characteristics of Native Cheeses of the Nepal Himalayas
  • ネパール ヒマラヤ サンケイ ゲンサン チーズ ノ カガクテキ ビセイブツガク

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Three kinds of Churbi and one kind of Rau cheeses which were manufactured in the areas of the Nepal Himalayas were investigated.<br> General chemical composition of the Churbi cheeses was characterized by low moisture, low fat and high protein contents, that is, moisture content of the Churbi cheeses was ca. 9% in average, and protein content in the total solid was above 80%. Moisture content of the Rau cheese was 68.6%, whereas protein and fat contents were 23.9%, and 6.91%, respectively.<br> Protein decomposition of these Nepal cheeses was investigated by application of Sephadex G-100 gel filtration. From the elution patterns, it was noted that any proteins in these cheeses were scarcely hydrolyzed.<br> Microorganisms were found in every Churbi cheese but their number was very small. In the Rau cheese relatively large number of microorganisms was found, and one grampositive strain of bacteria (Strain B-1) and two strains of yeasts (Strains Y-1 and Y-2) were isolated as dominant florae. Although these strains hydrolyzed milk protein, their proteolytic activities were not so significant. Growth of these strains in a whey medium was generally very slow, and assimilation of lactose was found only in Strain B-1.

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