Abdel-Kader,, Y., Ammar, E., EI-Shazly, A., lsmail, M. (2002). INCORPORATION OF UNSALTED BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: II. ADMIXTURE OF BUFFALOE'S AND COW'S MILK USING LIQUID RENNET OR FORMASE.. Journal of Food and Dairy Sciences, 27(6), 3967-3980. doi: 10.21608/jfds.2002.255568
Y. I. Abdel-Kader,; EI-Tahra M. Ammar; A. A. EI-Shazly; M. M. lsmail. "INCORPORATION OF UNSALTED BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: II. ADMIXTURE OF BUFFALOE'S AND COW'S MILK USING LIQUID RENNET OR FORMASE.". Journal of Food and Dairy Sciences, 27, 6, 2002, 3967-3980. doi: 10.21608/jfds.2002.255568
Abdel-Kader,, Y., Ammar, E., EI-Shazly, A., lsmail, M. (2002). 'INCORPORATION OF UNSALTED BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: II. ADMIXTURE OF BUFFALOE'S AND COW'S MILK USING LIQUID RENNET OR FORMASE.', Journal of Food and Dairy Sciences, 27(6), pp. 3967-3980. doi: 10.21608/jfds.2002.255568
Abdel-Kader,, Y., Ammar, E., EI-Shazly, A., lsmail, M. INCORPORATION OF UNSALTED BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: II. ADMIXTURE OF BUFFALOE'S AND COW'S MILK USING LIQUID RENNET OR FORMASE.. Journal of Food and Dairy Sciences, 2002; 27(6): 3967-3980. doi: 10.21608/jfds.2002.255568
INCORPORATION OF UNSALTED BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: II. ADMIXTURE OF BUFFALOE'S AND COW'S MILK USING LIQUID RENNET OR FORMASE.
1Animal Prod. Res. Inst., Agric. Res. Center, Ministry of Agric.
2Dairy Dept., Fac. of Agric., Mansoura Univ., Egypt.
Abstract
Incorporation of 10, 15 and 20% unsalted sour buttermilk into buffaloe's or cow's milk or into mixture of buffaloe's and cow's milk (50% : 50%) was chemically and rheologically studied. Acidity of buffaloe's or cow's milk or milk mixture increased proportionally as buttermilk was increased, while pH, TS, fat and TN of milk decreased. Replacement of buffaloe's or cow's milk or the milk mixture by 10, 15 or 20% buttermilk decreased rennet coagulation time (ReT) and curd tension and increased curd syneresis. Buttermilk alone was not coagulated by liquid calf rennet. The above results showed the possibility of making Ras cheese by adding 15% unsalted buttermilk to the mixture of buffaloe's + cow's milk (50% : 50%). Adding 15% buttermilk to the mixture of milk decreased yield, pH, fat, fat / OM, TN, and TN/OM of Ras cheese during ripening, while acidity, moisture, salt, salt / OM, soluble nitrogen (SN), SN!TN, non-protein nitrogen (NPN), NPN !TN, soluble tyrosine (S.Tyr.), soluble tryptophane (S.Try) and TVFA of Ras cheese increased. Incorporation of 15% buttermilk into a mixture of buffaloe's + cow's milk decreased saturated fatty acids (SFA) and increased unsaturated fatty acids (USFA) in Ras cheese. Using microbial rennet (Formase) in Ras cheese making decreased yield, moisture, and SFA contents and increased acidity, fat, TN, SN, NPN, S.Tyr, S.Try, TVFA and USFA in resultant cheese as compared with liquid calf rennet cheese. Fat and protein losses in whey were higher in Ras cheese containing buttermilk as compared with control cheese. Fat and protein recoveries were lower in Ras cheese made using Formase than that made from liquid calf rennet. Incorporation of 15% unsalted sour buttermilk improved the organoleptic properties of Ras cheese made from buffaloe's + cow's milk, but organoleptic properties were slightly lower in Formase cheese than those cheese made with liquid calf rennet.. Also, adding 15% buttermilk to cheese milk increased the economic profit of the resultant Ras cheese.
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