Nassib, T., Abd El-Khalek, A., Ashmawy, T., El-Rahmani, A. (2009). QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS. Journal of Food and Dairy Sciences, 34(6), 6349-6357. doi: 10.21608/jfds.2009.113982
T. A. Nassib; A. E. Abd El-Khalek; T. A. M. Ashmawy; Amera S. El-Rahmani. "QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS". Journal of Food and Dairy Sciences, 34, 6, 2009, 6349-6357. doi: 10.21608/jfds.2009.113982
Nassib, T., Abd El-Khalek, A., Ashmawy, T., El-Rahmani, A. (2009). 'QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS', Journal of Food and Dairy Sciences, 34(6), pp. 6349-6357. doi: 10.21608/jfds.2009.113982
Nassib, T., Abd El-Khalek, A., Ashmawy, T., El-Rahmani, A. QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS. Journal of Food and Dairy Sciences, 2009; 34(6): 6349-6357. doi: 10.21608/jfds.2009.113982
QUALITY OF DANI CHEESE MADE FROM GOAT'S MILK FROM DIFFERENT BREEDS
Four batches of soft cheese (Dani cheese) were made from milk of Zaraibi (Z) and Damascus (D) goats coagulated with rennet with or without starter. Yield of fresh cheese and loss of cheese weight, as well as contents of fat, protein, acidity, pH value, total solids and TVFA were determined during pickling period. Results revealed that the differences in yield of fresh Dani cheese made from Z and D cheese made coagulated with rennet with or without starter were not significant, ranging between 26.5% in Z cheese made from rennet with starter and 22.3% in D cheese made from rennet+starter. Yield of fresh cheese was higher for Z than D milk, but the differences were not significant. Loss in fresh weight was the highest (P<0.05) in D cheese made from rennet+starter (10%) after 15 days of pickling versus no loss in Z cheese made from rennet alone. Insignificant differences were detected in the mean values of acidity and pH value in fresh cheese made from Z and D milk using rennet with or without starter. Acidity increased (P<0.05) and pH values decreased (P<0.05) with advancing pickling period cheeses from both breeds and according to the coagulant used, being lower using starter with rennet than that with rennet alone. Acidity was higher (P<0.05) in Z than D cheese after 15 days of pickling. The highest acidity (0.800) and pH value (6.4) were obtained from cheese made from rennet alone of D milk after 60 days of pickling. Average salt contents were higher (P<0.05) in fresh cheese made from D milk with starter+rennet than in Z cheese made from rennet alone (5.40 vs. 4.70%). However, there were no differences in the salt content at all pickling periods. Fat content was lower (P<0.05) in D than in Z cheese, only in fresh cheese made with rennet and after 15 days of pickling. Fat content was almost higher in cheese of both breeds made using starter+rennet than with rennet alone in fresh case or during the pickling period. Protein content was higher (P<0.05) in D than in Z cheese at all pickling days. No differences in the total solids content in cheese of both goat breeds made using rennet with or without starter only in the fresh cheese or after 60 days of pickling. Total solids content in cheese of both breeds increased (P<0.05) by using starter with rennet in fresh cheese and at all pickling periods. There were no significant differences in TVFA content in cheese of both breeds using rennet with or without starter. Content of TVFA was higher (P<0.05) in cheese made from rennet alone than in that made from starter+rennet. TFVA content was higher (P<0.05) in Z than in D cheese made by using rennet alone or starter+rennet were observed after 15 and 60 days of pickling.
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