Hostname: page-component-586b7cd67f-t8hqh Total loading time: 0 Render date: 2024-11-26T14:47:45.990Z Has data issue: false hasContentIssue false
  • English
  • Français

478. Hard cheese made from Egyptian cows' and buffaloes' milks

Published online by Cambridge University Press:  01 June 2009

A. M. El-Sokkary  and
H. A. Hassan
A. M. El-Sokkary
Affiliation:
Faculty of Agriculture, Fouad I University, Cairo
H. A. Hassan
Affiliation:
Faculty of Agriculture, Fouad I University, Cairo
Get access Rights & Permissions [Opens in a new window]

Extract

1. Hard cheese of Cheddar, Derby and Manfis types was made from cows' milk and from buffaloes' milk. Buffaloes' milk curd of the Derby type was also milled at different acidities.

2. Initial acidity was higher and rate of acid development was greater in cows' milk and curd, whilst loss of fat in the whey was lower.

3. Cows' milk cheese contained more moisture, more total, soluble, and non-protein nitrogen, but less fat than buffaloes' milk cheese.

4. During ripening, the rate of acid development and protein degradation was greater in cows' milk cheese, whilst loss of moisture was usually smaller.

5. Buffaloes' milk cheese was inferior in grading quality to cows' milk cheese.

6. Attempts to improve the quality of buffaloes' milk cheese were made by altering the Derby cheese-making process as follows:

(a) ripening milk longer before renneting;

(b) modification of the milk casein/fat ratio;

(c) combining (a) and (b);

(d) modification of the casein/fat ratio plus scalding of the curd at a lower temperature and for a shorter time.

7. The last treatment (d) proved most effective and yielded cheese of very similar chemical composition and grading quality to that obtained from cows' milk.

Type
Original Articles
Information
Journal of Dairy Research , Volume 19 , Issue 2 , June 1952 , pp. 194 - 215
Copyright
Copyright © Proprietors of Journal of Dairy Research 1952

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Walker-Tisdale, C. W. & Woodnut, W. E. (1917). Practical Cheesemaking. London: Headley Bros. Ltd.Google Scholar
(2)Bull. Minist. Agric., Lond. (1938), no. 43, Cheesemaking.Google Scholar
(3)Seleim, M. Y. (1943). Dairy Products. 2nd ed. (in Arabic).Google Scholar
(4) Stand. Specif. Brit. Stand. Inst. (1938), no. 770, The Chemical Analysis of Cheese.Google Scholar
(5)Rowland, S. J. (1947). Nat. Inst. Res. Dairy. Personal communication.Google Scholar
(6)Van Slyke, L. L. & Price, W. V. (1941). Cheese. New York: Orange Judd Publishing Co.Google Scholar
(7)Sammis, J. L. (1942). Cheesemaking, 10th ed.Madison: Cheese Maker Book Co.Google Scholar
(8)Davies, W. L. (1939). The Chemistry of Milk, 2nd ed.London: Chapman and Hall.Google Scholar
(9)Richmond, H. D., Elsdon, G. D. & Walker, G. H. (1942). Richmond's Dairy Chemistry, 4th ed.London: Charles Griffin and Co. Ltd.Google Scholar
(10)Thom, C. & Fisk, W. W. (1925). The Book of Cheese. New York: Macmillan and Co.Google Scholar
(11)Nicholls, J. R. (1941). Analyst, 66, 265.CrossRefGoogle Scholar
(12)Davel, H. B. (1947). Dairy Sci. Abstr. 9, 148.Google Scholar
(13)Allen, L. A. & Knowles, N. R. (1934). J. Dairy Res. 5, 185.CrossRefGoogle Scholar
(14)Davies, W. L., Davis, J. G., Dearden, D. V. & Mattick, A. T. R. (1937). J. Dairy Res. 8, 92.Google Scholar
(15)Kelley, C. D. (1932). Tech. Bull. N.Y. (Geneva) Agric. exp. Sta. no. 200.Google Scholar
(16)Sherwood, I. R. (1935). J. Dairy Res. 6, 204.CrossRefGoogle Scholar
(17)Sherwood, I. R. (1935). J. Dairy Res. 6, 407.CrossRefGoogle Scholar
(18)Price, W. V. & North, G. C. (1935). J. Dairy Sci. 18, 149.CrossRefGoogle Scholar
(19)Dolby, R. M., McDowall, F. H. & Riddet, W. (1940). J. Dairy Res. 11, 305.CrossRefGoogle Scholar
(20)Dolby, R. M., McDowall, F. H. & McDowell, A. K. R. (1937). J. Dairy Res. 8, 74.CrossRefGoogle Scholar
(21)Dahlberg, A. C. & Kosikowsky, F. V. (1947). J. Dairy Sci. 30, 165.Google Scholar
(22)Van Slyke, L. L. & Publow, C. A. (1921). The Science and Practice of Cheesemaking. London: Kegan Paul, Trench, Trubner and Co.Google Scholar
(23)Whitehead, H. R. (1948). J. Dairy Res. 15, 387.Google Scholar
(24)Sanders, G. P., Matheson, K. J. & Burkey, L. A. (1936). J. Dairy Sci. 19, 395.CrossRefGoogle Scholar
(25)Sanders, G. P. & Farrar, R. R. (1939). J. Dairy Sci. 22, 433.CrossRefGoogle Scholar
(26)Sanders, G. P., Farrar, R. R., Hardell, R. E., Feutz, F. & Burkey, L. A. (1940). J. Dairy Sci. 23, 905.CrossRefGoogle Scholar
(27)Sammis, J. L. & Germain, L. (1929). Nat. Butt. Cheese J. 20, 30.Google Scholar
(28)Spicer, D. W. & Burgwald, L. H. (1935). Nat. Butt. Cheese J. 26, 14.Google Scholar
(29)Van Slyke, L. L. & Hart, E. B. (1902). Tech. Bull. N.Y. (Geneva) Agric. exp. Sta. no. 214.Google Scholar
(30)Eagles, B. A. & Sadler, W. (1932). J. Dairy Res. 3, 227.CrossRefGoogle Scholar
(31)Sherwood, I. R. & Whitehead, H. R. (1934). J. Dairy Res. 5, 208.Google Scholar
(32)Hassouna, M. M. (1941). Cheese No. 41 (Arabic bulletin).Google Scholar
(33)Sammis, J. L. (1910). Res. Bull. Wis. agric. Exp. Sta. no. 7.Google Scholar
(34)Koestler, G. & Peterman, R. (1936). Landw. Jb. Schweiz, 50, 103.Google Scholar
(35)Tuckey, S. L., Ruehe, H. A. & Clark, G. L. (1938). J. Dairy Sci. 21, 777.CrossRefGoogle Scholar
(36)Allen, L. A. (1930). J. Dairy Res. 2, 38.Google Scholar
(37)Davies, W. L., Davis, J. G., Dearden, D. V. & Mattick, A. T. R. (1934). J. Dairy Res. 5, 144.Google Scholar
(38)Davis, J. G. (1935). J. Dairy Res. 6, 175.CrossRefGoogle Scholar