EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 6, Volume 4, Issue 5, May 2013, Page 247-257 PDF (672.06 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2013.71839 | ||||
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| Authors | ||||
| El-Tahra M. A. Ammar1; Y. I. Abd El- Kader2; M. M. Abo- Srea1; M . M. M. El - Metwally3 | ||||
| 1Fac. of Agric., Dairy Technology Dept., Mans. University | ||||
| 2Animal Production Research Institute , Dokki- Cario | ||||
| 3Animal Production Research Institute , Dokki- Cario. | ||||
| Abstract | ||||
| To compare between the effect of brining or dry salting method on the quality of Muenster type cheese, cow, buffalo and goat milks were individually processed into Muenster type cheese. Each groups of cheese divided into two portions, first was brined for 24 hours in saturated brine solution, while the other portion was salted by sprinkling the dry salt on both surface of the cheese for four days. Cheese was sorted for 60 days at 18ْ C. Samples were chemically and organoleptically analyzed. Obtained results showed that moisture content and yield were higher in dry salting cheese, while brined salted cheese had higher TS, salt, ash, protein, fat, SN, NPN and TVFA Content Organoleptic evaluation was of higher scoring points for dry salted cheese than brined cheese. Always cows milk cheese gained the highest scoring points, while goat milk cheese gained the lowest scoring points. | ||||
| Keywords | ||||
| Muenster cheese; brine and dry salting | ||||
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