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Kareish cheese prepared from ultrafiltered milk

Published online by Cambridge University Press:  01 June 2009

Ali I. El-Zayat  and
Mohamed M. Omar
Ali I. El-Zayat
Affiliation:
Food Science Department, Faculty of Agriculture, University of Suez Canal, Ismailia, Egypt
Mohamed M. Omar
Affiliation:
Food Science Department, Faculty of Agriculture, University of Zagazig, Zagazig, Egypt
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Summary

Kareish cheese was made from ultrafiltered milk (UF) and standard milk and the chemical composition, organoleptic properties and microstructure of the cheese compared. Cheese made with the UF had higher moisture, protein, fat, pH, soluble N, non-protein N, amino acid N, tryptophan and free amino acids than the standard cheese. The microstructure of both types of cheese was very similar, while the organoleptic properties were more acceptable in the UF cheese.

Type
Original Articles
Information
Journal of Dairy Research , Volume 54 , Issue 4 , November 1987 , pp. 545 - 550
Copyright
Copyright © Proprietors of Journal of Dairy Research 1987

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References

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