IMPROVING THE PROPERTIES OF RAS CHEESE MADE FROM GOATS MILK | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 4, Issue 1, January 2013, Page 1-12 PDF (1.13 MB) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.68601 | ||||
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| Author | ||||
| W. I. El-Desoci* | ||||
| Fac. of Agric., El-Azhar University, Assiut, Egypt | ||||
| Abstract | ||||
| The effect of heat treatment of goat’s milk and cold storage of milk pasteurization with or without refrigerated storage on the properties and keeping quality of Ras cheese was studied. Chemical composition, yield, ripening indices and microbiological properties were examined. Pattern of fatty acids and organoleptic properties of the resultant Ras cheese showed that the moisture, fat, yield and pH value of the cheese produced from goats milk were higher, while lower acidity was detected. Also values of ripening indices were higher in goat’s milk cheese. On the other hand, a noticeable increase of short chain fatty acids in goats milk Ras cheese than cow’s milk particularly T₂ however Ras cheese made from goats milk T₂ obtained the highest scoring points as in cow’s milk cheese. | ||||
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