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Pickled soft cheese-making from recombined milk with added dried buttermilk

Published online by Cambridge University Press:  01 June 2009

Mohamed H. Abd El-Salam ,
Safinaz El-Shibiny ,
Ahmed Moneib ,
A. Abo El-Heiba  and
Ahmed Al-Khamy
Mohamed H. Abd El-Salam
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Department of Food Science, Azhar University, Cairo, Egypt
Safinaz El-Shibiny
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Department of Food Science, Azhar University, Cairo, Egypt
Ahmed Moneib
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Department of Food Science, Azhar University, Cairo, Egypt
A. Abo El-Heiba
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Department of Food Science, Azhar University, Cairo, Egypt
Ahmed Al-Khamy
Affiliation:
Laboratory of Food Technology and Dairying, National Research Centre, Department of Food Science, Azhar University, Cairo, Egypt
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Summary

Pickled soft cheese was made from recombined milk (30 % total solids, 8 % fat) containing buttermilk powder (0–4%) and stored in the pickle at room temperature (25±5 °C) for 135 d. The yield, quality and composition of cheese were followed periodically during storage. The addition of buttermilk slightly increased the yield and improved the flavour intensity of the cheese, whilst only slightly affecting its chemical composition.

Type
Original Articles
Information
Journal of Dairy Research , Volume 48 , Issue 2 , June 1981 , pp. 327 - 331
Copyright
Copyright © Proprietors of Journal of Dairy Research 1981

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References

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