A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.
Hattem, H., Hassabo, R. (2015). A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.. EKB Journal Management System, 6(9), 565-575. doi: 10.21608/jfds.2015.50073
H. Hattem; R. M. Hassabo. "A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.". EKB Journal Management System, 6, 9, 2015, 565-575. doi: 10.21608/jfds.2015.50073
Hattem, H., Hassabo, R. (2015). 'A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.', EKB Journal Management System, 6(9), pp. 565-575. doi: 10.21608/jfds.2015.50073
Hattem, H., Hassabo, R. A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.. EKB Journal Management System, 2015; 6(9): 565-575. doi: 10.21608/jfds.2015.50073

A STUDY ON WHEYLESS, SOFT CHEESE MANUFACTURE.

Journal of Food and Dairy Sciences
Article 2, Volume 6, Issue 9, September 2015, Page 565-575  XML PDF (433.87 K)
Document Type: Original Article
DOI: 10.21608/jfds.2015.50073
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Authors
H. Hattem; R. M. Hassabo
Animal Production Research Institute, Dokki, Giza, Egypt.
Abstract
The objective of this study was to compare between wheyless cheese and traditional soft cheese made from buffalo’s milk. The chemical composition of cheese was also demonstrated as the ripening period progressed. Soft cheese made from standardized buffalo’s milk (4.5% fat and TS 16%) was served as a control, whereas buffalo’s skim milk, balm oil and  increased total solids to 30% by adding skim milk powder (Treatment I) and milk protein concentrate (Treatment II) or 50%skim milk powder and 50% protein concentrate (Treatment III)were cared out. The results showed that treatment III had higher yield, salt, SN/TN and NPN/TN, content relative to the control, treatment I and treatment II. Ripening period in refrigerator storage decreased the acidity, SN/TN, NPN/TN, and TVFA compared with storage at room temperature. Recovery of TS had the values of 77.95,70.11,83.54 and 81.98% case of treatments control, I, II and III respectively. The corresponding values for fat recovery were 62.47,85.14,75.65and 72.11and for protein recovery were 75.95,74.89,77.98 and 79.59%respectively.Cheese in treatment III and II scored higher values for flavour compared to control and treatment I cheese. On the other hand, cheese in treatment III and II had a more compact body and smoother texture. In general, cheese made from fresh skim milk , palm oil and 50%skim milk powder and 50% protein concentrate achieved higher score in body and texture and flavour at the end of storage period in refrigerator or at room temperature.
Keywords
Soft cheese; traditional; Imitation
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