摘要：The present study aims to investigate the physico-chemical s properties of white cheese pickled in brine solution containing ginger extracts. After cows milk coagulation and whey drained, fresh white cheese block was cut and divided into 3 equal portions. The first portion covered with 16.0% brine aqueous ginger extract and the second portion was covered with 16.0% brine ethanol ginger extract. The later was covered with 16.0% plain brine serves as a control. All white brined cheese treatments were stored at 5±2°C for the ripening period of 60 days. The results revealed that brine solution containing aqueous ginger extract or ethanol ginger extract enhances the growth of starter culture, protein proteolysis (WSN/TN), total volatile fatty acid s (TVFAs), oxidative stability (reduced TBA) and sensory properties of white brined cheese compared with control cheese. In addition, brine solution containing aqueous ginger extract or ethanol ginger extract caused an increase in reddish and yellowish color degree and decrease in hardness of white cheese. However, most of these observations were more pronounced in white cheese pickled in brine aqueous ginger extract compared with that pickled in brine ethanol ginger extract; the differences were not significant.
