ADDING ESSENCES OR VEGETABLE PICKLES TO GOATS MILK TO IMPROVE THE QUALITY OF SOFT CHEESE MADE IT | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 2, Issue 4, April 2011, Page 183-190 PDF (394.55 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2011.81943 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. M. Ismail1; M. N. F. Hamad2 | ||||
| 1Dairy Technology Dept., Animal Production Res. Inst., Agric. Research Center. | ||||
| 2Food science and Dairy Dept., Fac. Agric. "Qena", South Valley Univ. | ||||
| Abstract | ||||
| The effect of adding some additives to goat's milk on the quality of white cheese was studied. Six treatments were done by adding of Milky, Estmobli (Ripened white cheese for 1-2 months in high salt brine with green pepper Capsicum annum), Parameli (Ripened white cheese for 6 months in its salted whey with green pepper Capsicum annum and stored in casks or plastic jars) and ripened white cheese (Ripened white cheese for 6 months in its salted whey and stored in cans) essences to goat's milk at 0.04%. Pickled pepper (Capsicum annum)and mixture of pickled carrot (Daucus carota), cucumber (Cucumus sativus) and green and black olive (Olea europeae) (1.5% (w/w)) were mixed to goat's milk curd. The obtained results showed that adding the mentioned additives to goat's milk had no clear effect on the yield, acidity, pH, fat, salt and TN contents of fresh white cheese, and during the ripening period. Adding Estmboli and Parameli essences slightly increased WSN, NPN and TVFA contents of cheese. Organoleptic properties of white cheese were improved by blinding green pepper & Estmboli and Prameli essences with goat's milk, and pickled vegetables with goat's milk curd. | ||||
| Keywords | ||||
| Goat's milk; Estmboli; Prameli cheese | ||||
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