Improving the quality of Ras cheese made from cow's reconstituted skim milk mixtures [Egypt]

Trials were carried out to select the suitable mixture of cow's milk and reconstituted skim milk (RSM) for Ras cheese making. Improving the quality of the resultant cheese was also taken into consideration. Manufacturing of Ras cheese from 1.1 Cow's/RSM mixture gave cheese with weak flavou...

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Bibliographic Details
Published inZagazig Journal of Agricultural Research (Egypt) Vol. 9; no. 1
Main Authors Gurguis, A.H. (Zagazig Univ. (Egypt). Faculty of Agriculture), Abdel-Baky, A.A, El-Neshawy, A.A, Omar, M.M, Aly, M.E
Format Publication
LanguageEnglish
Published 01.06.1982
Subjects
CALIDAD
EGIPTO
EGYPTE
FABRICACION DEL QUESO
FROMAGE
LAIT DE VACHE
LAIT ECREME
LECHE DE VACA
LECHE DESNATADA
QUALITE
QUESO
TECHNOLOGIE FROMAGERE
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Summary:Trials were carried out to select the suitable mixture of cow's milk and reconstituted skim milk (RSM) for Ras cheese making. Improving the quality of the resultant cheese was also taken into consideration. Manufacturing of Ras cheese from 1.1 Cow's/RSM mixture gave cheese with weak flavour intensity and poor texture. Incorporation of cheese milk mixture with whey proteins/CMC complex alone or combined with ripened cheese slurry improved the body and texture characteristics enhanced flavour development, protein degradation and free fatty acids formation. Addition of both whey proteins/CMC complex and aheese slurry was more effective in this respect
Bibliography:Q02
Q04
9001698