EI-Shazly,, A., Ammar, E., Abdel-Kader, Y., lsmail, M. (2002). INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE.. Journal of Food and Dairy Sciences, 27(6), 3981-3994. doi: 10.21608/jfds.2002.255569
A. A. EI-Shazly,; EI-Tahra M. A. Ammar; Y. I. Abdel-Kader; M. M. lsmail. "INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE.". Journal of Food and Dairy Sciences, 27, 6, 2002, 3981-3994. doi: 10.21608/jfds.2002.255569
EI-Shazly,, A., Ammar, E., Abdel-Kader, Y., lsmail, M. (2002). 'INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE.', Journal of Food and Dairy Sciences, 27(6), pp. 3981-3994. doi: 10.21608/jfds.2002.255569
EI-Shazly,, A., Ammar, E., Abdel-Kader, Y., lsmail, M. INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE.. Journal of Food and Dairy Sciences, 2002; 27(6): 3981-3994. doi: 10.21608/jfds.2002.255569
INCORPORATION OF UNSALTED SOUR BUTTERMILK WITH OTHER MILKS IN RAS CHEESE PRODUCTION: III. AD.M.lXTURE OF BUFFALOE'S AND GOAT'S MILK USING LIQUID CALF RENNET OR FORMASE.
1Dairy Dept., Fac. of Agric., Mansoura Univ., Egypt.
2Animal Prod. Res. Inst., Agric. Res. Center, Ministry of Agric.
Abstract
Adding 10, 15 or 20% unsalted sour buttermilk to buffaloe's or goat's milk proportionally increased acidity and decreased pH, T.S., fat and T.N. contents.
Rennet coagulation time (R.C.T.) and curd tension of buffaloe's or goat's milk were reduced by adding 10, 15 and 20% unsalted buttermilk, whereas curd syneresis increased.
Ras cheese made from 85% admixture milk (buffaloe's and goat's milk 1 :1) and 15% buttermilk had lower values of yield, pH, fat and T.N. than those of control cheese. Adding buttermilk to admixture milk increased moisture, salt, salt I D.M., acidity, S.N., S.N.fT.N., N.P.N., N.P.N.fT.N., S.Tyr, S.Try and T.v.FA values of Ras cheese. Adding 15% buttermilk to admixed milk decreased saturated fatty acids (S.FA) and increased unsaturated fatty acids (U.S.FA) values of Ras cheese.
Yield, moisture and S.FA values of Ras cheese made using Formase were lower and acidity, fat, S.N., N.P.N., S.Tyr, S.Try and U.S. FA contents were higher than those of Ras cheese made using liquid calf rennet. Type of rennet had no clear effect on salt, T.N. and T.V.FA contents of cheese. Protein recovery did not change when liquid rennet or Formase was used in cheese production, whereas fat recovery decreased in Formase cheese.
Fat and protein losses in whey increased and fat and protein recoveries in cheese decreased in Ras cheese containing buttermilk.
Adding buttermilk to Ras cheese milk improved the chemical and organoleptic properties of the resultant cheese. Organoleptic sensory scores slightly decreased by using Formase rennet in Ras cheese manufacture.