Blassy,, K., Ismail, M. (2003). EFFECT OF DRAINING METHOD ON THE QUALITY OF KAREISH CHEESE.. Journal of Food and Dairy Sciences, 28(10), 7365-7374. doi: 10.21608/jfds.2003.245296
Kholoud I. M. Blassy,; M. M. Ismail. "EFFECT OF DRAINING METHOD ON THE QUALITY OF KAREISH CHEESE.". Journal of Food and Dairy Sciences, 28, 10, 2003, 7365-7374. doi: 10.21608/jfds.2003.245296
Blassy,, K., Ismail, M. (2003). 'EFFECT OF DRAINING METHOD ON THE QUALITY OF KAREISH CHEESE.', Journal of Food and Dairy Sciences, 28(10), pp. 7365-7374. doi: 10.21608/jfds.2003.245296
Blassy,, K., Ismail, M. EFFECT OF DRAINING METHOD ON THE QUALITY OF KAREISH CHEESE.. Journal of Food and Dairy Sciences, 2003; 28(10): 7365-7374. doi: 10.21608/jfds.2003.245296
EFFECT OF DRAINING METHOD ON THE QUALITY OF KAREISH CHEESE.
Kareish cheese was made from pasteurized skim cow milk (0.4% fat). The curd was divided into three equal parts, the first was filled traditionally in mats (treatment Ad whereas the second in wooden frames (treatment B,) and the third in cloth bags (treatment C,). The whey was separately collected through the 24 hours. The resultant cheese of the three treatments were divided into two equal portions, the first one was packed in plastic jars without whey (treatments A" B" C,) while the other pickled with its whey (treatments A2, B2, C2). All treatments were kept in refrigerator (6±1 DC) for 28days and analyzed for some chemical, microbial and organoleptic properties.
Cheese yield was higher in treatment C, than that of treatments A, and B,.
Acidity, TS, fat, FaUOM, salt, ash, TN and TN/OM values decreased in treatment A, as compared with treatments B, and C,. Soluble nitrogen, SNITN and NPNITN values of treatment B, were higher than those of treatments A, and C,. Bacterial counts, proteylitc bacteria and moulds and yeast were higher in treatment A,. Cheese of treatments A, and B, obtained the highest scoring points for its sensory properties when fresh and after 7 days of storage period.
Acidity, TS, fat, FaUOM, TN, NPN, total bacterial counts, proteolytic bacteria. moulds and yeast and organoleptic properties scores were lower in Kareish cheese stored in whey as compared with cheese stored without whey. Cheese storage in whey increased salt, ash and SNITN. Whey acidity of treatment B, were higher than that of treatment A, and C,. Total solids and TN contents of whey increased in treatment C,. N 0 clear differences i n salt content were observed between different whey treatments. It is concluded that Kareish cheese with good quality can be made from skim cow milk using cloth bags ~or filtration.
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