Manufacture and quality of UF Ras cheese

Autor: M. M. El‐Sheik, M. B. Mahfouz, H. F. Haggag, S. El-Shibiny, G. M. Mahran
Rok vydání: 1991
Předmět:
Zdroj: Food / Nahrung. 35:1023-1028
ISSN: 1521-3803
0027-769X
DOI: 10.1002/food.19910351005
Popis: Ras cheese was made by means of the traditional method from cow's milk and milk concentrated by ultrafiltration to concentration factors 2 and 5, and from diafiltered x5 retentate. The fresh cheese yield was determined and cheese was ripened for 3 months, changes in moisture, fat, nitrogen fractions, pH, acidity and ripening indices were followed periodically during the ripening period. The organoleptic properties of the cheese were also assessed. UF Milk retentate gave higher cheese yield depending on concentration factor. UF Ras cheese from high concentrated retentate was characterized by slow protein degradation, flavour development and hard texture. The composition and properties of UF Ras cheese from x2 retentate were close to that of traditional Ras cheese.
Databáze: OpenAIRE
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