TECHNOLOGICAL STUDIES ON SOFT CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 4, Volume 3, Issue 9, September 2012, Page 517-528 PDF (696.18 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2012.77741 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| A. Shendy; M. A. Omar; M. E. Rakha | ||||
| Dairy Dept, Fac. of Agric., Al-Azhar University | ||||
| Abstract | ||||
| Soft cheese was manufactured by using the traditional method (as in making Domiati cheese) with adding salt to cheese before renneting and proposed method. Cheese was made by using cow milk, salted up to 8% and soaked in brine (14% NaCl) up to 16 hr. The resultant cheese was stored in brine at ambient or refrigerator temperature up to 90 days. The results indicated that the composition and properties of cheese were affected by the manufacturing method, salting method and storage conditions. The RCT and CT & syneresis of curd decreased and increased with increasing of salt concentration, respectively. There were not differences between the two methods in moisture and TS contents. The moisture and TS & salt contents decreased and increased with increasing the storage periods at ambient temperature of both methods in all treatments. The cheese stored at ambient temperature had lower moisture, pH & F/DM and higher TS, acidity, salt, fat, SN/TN & TVFA contents than that stored at refrigerator temperature in all treatments. However, the chemical compositions of both methods behaved the same trend. The TC decreased with increasing the storage periods in all treatments. The fresh samples had higher TC than that of other treatments. In addition, the samples manufactured by proposed method showed an increase of TC in the samples pickling at ambient temperature than that stored at refrigerator temperature in all samples. The coliform bacteria as well as yeast and moulds were not detected in both fresh and during storage periods in all treatments, except in the fresh sample manufactured by proposed method, which contained about 120 cell of yeast and moulds. Generally, the soft cheese manufactured by the two methods had higher overall score at ambient or refrigerator temperatures stored on 90 days, the values were higher in the sample stored at ambient temperature than that of the samples stored at refrigerator temperature. | ||||
| Keywords | ||||
| Domiati cheese; Soft cheese; White cheese | ||||
|
Statistics Article View: 143 PDF Download: 326 |
||||
