Home Articles List Article Information
Journal of Food and Dairy Sciences
Journal Archive
Volume Volume 15 (2024)
Volume Volume 14 (2023)
Volume Volume 13 (2022)
Volume Volume 12 (2021)
Volume Volume 11 (2020)
Volume Volume 10 (2019)
Volume Volume 9 (2018)
Volume Volume 03 (2018)
Volume Volume 8 (2017)
Volume Volume 7 (2016)
Volume Volume 6 (2015)
Volume Volume 5 (2014)
Volume Volume 4 (2013)
Volume Volume 3 (2012)
Volume Volume 2 (2011)
Volume Volume 1 (2010)
Volume Volume 34 (2009)
Volume Volume 33 (2008)
Volume Volume 32 (2007)
Volume Volume 31 (2006)
Volume Volume 30 (2005)
Volume Volume 29 (2004)
Volume Volume 28 (2003)
Volume Volume 27 (2002)
Volume Volume 26 (2001)
Volume Volume 25 (2000)
Ammar, E., Abd El- Kader, Y., Abo- Srea, M., El - Metwally, M. (2013). EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.. Journal of Food and Dairy Sciences, 4(5), 247-257. doi: 10.21608/jfds.2013.71839
El-Tahra M. A. Ammar; Y. I. Abd El- Kader; M. M. Abo- Srea; M . M. M. El - Metwally. "EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.". Journal of Food and Dairy Sciences, 4, 5, 2013, 247-257. doi: 10.21608/jfds.2013.71839
Ammar, E., Abd El- Kader, Y., Abo- Srea, M., El - Metwally, M. (2013). 'EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.', Journal of Food and Dairy Sciences, 4(5), pp. 247-257. doi: 10.21608/jfds.2013.71839
Ammar, E., Abd El- Kader, Y., Abo- Srea, M., El - Metwally, M. EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.. Journal of Food and Dairy Sciences, 2013; 4(5): 247-257. doi: 10.21608/jfds.2013.71839

EFFECT OF SALTING METHOD ON THE QUALITY OF MUENSTER - TYPE CHEESE.

Article 6, Volume 4, Issue 5, May 2013, Page 247-257  XML PDF (672.06 K)
Document Type: Original Article
DOI: 10.21608/jfds.2013.71839
View on SCiNiTO View on SCiNiTO
Authors
El-Tahra M. A. Ammar1; Y. I. Abd El- Kader2; M. M. Abo- Srea1; M . M. M. El - Metwally3
1Fac. of Agric., Dairy Technology Dept., Mans. University
2Animal Production Research Institute , Dokki- Cario
3Animal Production Research Institute , Dokki- Cario.
Abstract
To compare between the effect of brining or dry salting method on the quality of Muenster type cheese, cow, buffalo and goat milks  were individually processed into Muenster type cheese. Each groups of cheese divided into two portions, first was brined for 24 hours in saturated brine solution, while the other portion was salted by sprinkling the dry salt on both surface of the cheese for four days. Cheese was sorted for 60 days at 18ْ C. Samples were  chemically and organoleptically analyzed. Obtained results showed that moisture content and yield were higher in dry salting cheese, while brined salted cheese had higher TS, salt, ash, protein, fat, SN, NPN and TVFA  Content Organoleptic evaluation was of higher scoring points for dry salted cheese than brined cheese. Always cows milk cheese gained the highest scoring points, while goat milk cheese gained the lowest scoring points.
Keywords
Muenster cheese; brine and dry salting
Statistics
Article View: 122
PDF Download: 479