| Titles |
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English :
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Potential of making ras cheese from milk concentrated by ultrafiltration and recombination techniques
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Arabic :
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امكانية تصنيع الجبن الراس من البان مركزة بتكنولوجيا الترشيح الفوقى و اعادة التكوين
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| Abstract |
Ras cheese was made from (I) pasteurized whole cows' milk (control), (2) UF-milk retentate (concentration factor 4) heated at 76°C/5 min, (3) the same as (2) but with addition of 0.02% CaCl2, and (4) concentrated recombined milk (about 30% TS). The yield, composition and quality of Ras cheese from these treatments were, assessed and compared.
The cheese yield from concentrated recombined milk (CRM) was the lowest, and that from UF-retentate with Ca was the highest being 12.4% higher than the control. Cheese from CRM was characterized by low moisture and high fat content compared to other treatments all through the ripening period. Ras cheese from UF-milk retentate with added CaCl2 had close composition and acceptable quality compared to the control at the end of the ripening period.
Manufacture of Ras cheese from UF-milk retentate with added CaCl2 can be recommended as an alternative to traditional Ras Cheese making.
Key words: Ras cheese, ultrafiltration, recombined milk, cheese yield, cheese composition
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| Publication year |
2004
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| Pages |
163-173
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| 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)
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| serial title |
Egyptian Journal Dairy Science
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| ISSN |
0378-2700
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| Author(s) from ARC |
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| External authors (outside ARC) |
محمد الالفى
جامعة الزقازيق
سنية عبدة
زراعة مشتهر- جامعة الزقازيق
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AGROVOC
TERMS |
Recombination.
Ultrafiltration.
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| Proposed Agrovoc |
cheese composition;cheese yield;recombined milk;Ras cheese;
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| Publication Type |
Journal
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