Đang chuẩn bị liên kết để tải về tài liệu:
Enhancing yield and acceptability of Kareish cheese made of Reformulated milk

The moisture content in reformulated cheese was increased with increasing SMP and stabilizer percentage in the formula during pickling. Reformulated Kareish cheese samples showed different ash contents as a function of adding SMP and MPP to the blend. Manufacturing Kareish cheese from reformulated mix of SMP. | Annals of Agricultural Science 2015 60 1 87 93 H O S T E D BY Faculty of Agriculture Ain Shams University Annals of Agricultural Science www.elsevier.com locate aoas Enhancing yield and acceptability of Kareish cheese made of Reformulated milk R.A. Awad a Wafaa M. Salama b Waheed A. Ragb b a Food Sci. Dept. Faculty of Agric. Ain Shams Univ. Shoubra EL-Khaima Cairo Egypt b Dairy Research Department Food Technology Research Institute Agricultural Research Center Giza Egypt Received 8 March 2015 accepted 26 March 2015 Available online 25 April 2015 KEYWORDS Abstract Kareish cheese was manufactured from fresh buffalo skim milk as control and reconsti- Kareish cheese tuted milk from skim milk powder SMP milk protein powder MPP and stabilizer Uni cream . Milk protein powder Skim milk powder SMP milk protein powder MPP and stabilizer Uni cream were added at Stabilizer different ratios to water for making of Kareish cheese. Resultant cheeses were evaluated for their Yield chemical physical microbiological and sensory attributes when fresh and during refrigerated stor- Chemical age 5 2 C up to 4 weeks. The moisture content in reformulated cheese was increased with Physical increasing SMP and stabilizer percentage in the formula during pickling. Reformulated Kareish Microbiological and sensory cheese samples showed different ash contents as a function of adding SMP and MPP to the blend. attributes Manufacturing Kareish cheese from reformulated mix of SMP MPP and stabilizer in water resulted in lower pH values of resultant Kareish cheese compared to control fresh skim milk . Among all treatments control treatment fresh skim milk had the highest viscosity value. The pen- etration value was increased i.e. the firmness decreased with increasing the ratio of stabilizer in reformulated treatment. The penetration values decreased in stored kareish cheese samples includ- ing control with prolonging the storage period. All reformulated Kareish treatments and control one were free of