Hostname: page-component-669899f699-swprf Total loading time: 0 Render date: 2025-04-25T17:58:03.307Z Has data issue: false hasContentIssue false
  • English
  • Français

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
Get access Rights & Permissions [Opens in a new window]

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

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.)

Article purchase

Temporarily unavailable

References

REFERENCES

Abd El-Salam, M. H., El-Shibiny, S. & Fahmi, A. H. (1976). New Zealand Journal of Dairy Science and Technology 11, 57–61.Google Scholar
Bogdanov, V. M. & Eremina, V. I. (1974). In Intensifikatsiya Proizvodstva i Uluchshenie Kachestva Natural'nykh Syrov, pp. 229–231. (Dairy Science Abstracts 38, 774.)Google Scholar
El Sadek, G. M. & Abd El Motteleb, L. (1958). Journal of Dairy Research 25, 85–91.CrossRefGoogle Scholar
Eremina, V. I., Bogdanov, V. M. & Tabachinkov, V. P. (1975). Trudy Vsesoyuznyi Nauchno-lssledovatel'skii lnstitut Maslodel'noi i Syrodel'noi Promyshlennosti 20, 66.Google Scholar
International Dairy Federation (1978). Recombination of milk and milk products. B-Doc. 59.Google Scholar
Kalmikova, L. & Prodanski, P. (1976). Khranitelna Promishlenost 25 (3), 26–30. (Dairy Science Abstracts 38, 869.)Google Scholar
Kosikowski, F. V. (1966). Cheese and fermented milk foods. Ithaca, N.Y.: Cornell University.Google Scholar
Lawrence, A. J. (1968). Australian Journal of Dairy Technology 23, 103.Google Scholar
Lino, E. R. (1956). A text book of dairy chemistry, vol. 2, Practical, 3rd edn. London: Chapman and Hall.Google Scholar
Nikolaev, A. M. & Eremina, V. I. (1974). In Intensifikatsiya Proizvodstvai Uluchshenie Kachestva Natural'nykh Syrov, pp. 158–160. (Dairy Science Abstracts 38, 739.)Google Scholar
Ntailianas, H. A. & Whitney, R. McL. (1964). Journal of Dairy Science 47, 19–27.CrossRefGoogle Scholar
Prodanski, P. & Simov, Zh. (1975). Khranitelna Promishlenost 24, (8/9), 16–17. (Dairy Science Abstracts 38, 289.)Google Scholar
Steel, R. G. D. & Torrie, J. H. (1960). Principles and procedures of statistics. New York: McGraw-Hill.Google Scholar
Tawab, G. A. & Hofi, A. A. (1966). Indian Journal of Dairy Science 19, 39–41.Google Scholar
Vakaleris, D. G. & Price, W. V. (1959). Journal of Dairy Science 42, 264–276.CrossRefGoogle Scholar