Using goat's milk in making three types of soft cheese
Abstract: Three types of white cheese namely Domiati, Akawi and Halloumi were made from goat's milk using yoghurt starter consisting of Streptococcus thermophilius and Lactobacillus delbrueckii sub sp. Bulgaricus (1:1) as a starter and rennet with addition of sodium chloride and calcium chloride. The three types of cheese were kept in refrigerator at 5°C for chemical analysis (fresh and after 15 and 30 days).
The current study showed variations in yields, recovered protein, TS and fat which significantly increased in the three types of cheeses, while fat/DM, TVFA's SN/TN and NPN/TN of the three types of cheeses made from goat's milk were not affected significantly.
Organoleptic properties of Domiati, Akawi and Halloumi cheeses differed in the score points for flavors, body and texture, saltiness and appearance. Fresh Akawi cheese gained the highest record in flavor and body and texture. It could be also noticed that the organoleptic properties slightly improved by pickling of the three types of cheese.
Publication year 2011
Pages 251-260
Availability location معهد بحوث الانتاج الحيوانى- شارع نادى الصيد- الدقى- الجيزة
Availability number
Organization Name
City المنصورة
serial title Journal of Food and Dairy Science Mansoura University
ISSN 2090-3650
Author(s) from ARC
AGROVOC
TERMS		 Calcium chloride. Flavour. Lipid content. Organoleptic properties. Rennet. Sodium chloride. Soft cheese. Starter cultures.
Proposed Agrovoc goat's milk;Streptococcus thermophilius;d Lactobacillus delbruec;
Publication Type Journal
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