SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS | ||||
| Assiut Veterinary Medical Journal | ||||
| Article 15, Volume 9, Issue 17.18, January 1982, Page 83-87 PDF (1.01 MB) | ||||
| Document Type: Research article | ||||
| DOI: 10.21608/avmj.1982.191554 | ||||
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| Author | ||||
| H. ABDEL-GALIL | ||||
| Dept. of Food Science and Technology, Faculty of Agriculture, Assiut university | ||||
| Abstract | ||||
| Buffaloes milk containing 10 and 208 mastitic milk was converted into white cheese at 10% the cheese was poor in quality but could be accepted for consumption. The higher percentage of mastitic milk not only lengthened the coagulation time at also gave a soft open cheese with mechanical holes and rubbery breakable texture. A salty and bitter flavour could be distinguished during and after tasting. The moisture content was higher and the total solids was lower than those of cheese made from normal milk. | ||||
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