| Titles |
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English :
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Composition and quality of soft cheese made from GDL-treated milk
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Arabic :
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دراسة على تركيب و جودة الجبن الطرى المصنع من اللبن المعامل بجلوكونو- دلتا-لاكتون
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| Abstract |
The current work was planned to study coagulation, properties of GDL-treated ,cow's milk and their effects on yield, composition and quality of the resultant soft cheese.
GDL-treated milk at the rate of 1 and 2% crocoagulated directly on addition of the rrnnet, whereas curd tension and curd syneresis significantly increased and pH decreased.
Adding GDL without and with decreasing the amount of rennet added decreased yield of the fresh cheese and recovery of fat and protein only in case of 1% GDL. Loss of cheese weight during storage was the maximum in control cheese and decreased with increasing the amount of GDL added.
Adding GDL decreased the pH and iacreased acidity of the resultant cheese. Vlues of TS and protein were generally higher in the 2% GDI)L- treated cheese, whereas fat content had the minimum values in 1%GDL- treated cheese. Lipo1ysis and proteolysis during storageofcheesewete affected with different rates by the applied treatments.
. In general, quality of cheese made from 2% GDL-treated milk was
preferable.
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| Publication year |
2003
|
| Availability location |
معهد بحوث الانتاج الحيوانى -شارع نادى الصيد- الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
|
| Country |
Egypt
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| City |
طنطا
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| serial title |
Journal Agricultural Research Tanta University
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| Volume |
29
. 3
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| Department |
Dairy Chemistry Research Department
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| Author(s) from ARC |
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| External authors (outside ARC) |
نبيل محمد مهنا
جامعة طنطا
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AGROVOC
TERMS |
Coagulation.
Cow milk.
Quality.
Soft cheese.
Yields.
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| Publication Type |
Journal
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