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Domiati cheese made with ultrafiltered reconstituted milk and lipolysed recombined cream

Published online by Cambridge University Press:  01 June 2009

Mohamed E. Abd El-Salam ,
Safinaz El-Shibiny ,
Laila A. El-Koussey  and
Hamdy F. Haggag
Mohamed E. Abd El-Salam
Affiliation:
Department of Food Science, University of Ain-Shams, Cairo, Egypt
Safinaz El-Shibiny
Affiliation:
Department of Food Science, University of Ain-Shams, Cairo, Egypt
Laila A. El-Koussey
Affiliation:
Animal Production Research Institute, Cairo, Egypt
Hamdy F. Haggag
Affiliation:
Department of Food Science, University of Ain-Shams, Cairo, Egypt
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Summary

A new method was developed for making Domiati cheese, based on blending ultrafiltered reconstituted milk and lipolysed recombined cream. The chemical composition of the new product was similar to the traditional cheese. The flavour intensity increased with the amount of lipase used in the cream hydrolysis. During storage the acidity and tyrosine content of cheese from different treatments increased at nearly similar rates. The level of total volatile fatty acids was affected by the level of lipase used. Organoleptic scoring showed that cheese made with cream treated with the intermediate levels of lipase (2 or 5 g/500 g cream) ranked the highest, after 1 and 4 months of storage respectively.

Type
Original Articles
Information
Journal of Dairy Research , Volume 50 , Issue 2 , May 1983 , pp. 237 - 240
Copyright
Copyright © Proprietors of Journal of Dairy Research 1983

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References

REFERENCES

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