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Ripened curd cheese slurries in the manufacture of processed cheese [electronic resource].

By:

El-Attar, Aisha M. A

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Language: English Summary language: Arabic Description: P. 43-50Other title:

استحدام معلق خثرة الجبن المسوى فى صناغة الجبن المطبوخ [Added title page title]

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Alexandria journal of food science and technology, 2006 v.3 (2) [electronic resource].

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Full Text Article

In: Alexandria Journal of Food Science and technology 2006.v.3(2)Summary: The effects of Ras curd slurries in the manufacture of processed cheese on chemical, rheological and organoleptic propcrties were studied. Curd slurries were incorporated to provide flavour of aged cheese. Seven Ras curd slurries were prepared using lactic acid bacteria isolated from Egyptian dairy products. The pH, fat and protein contents were not affected by replacing aged cheese with curd slurries. The moisture content was found to be playing a major role in textural properties of processed cheeses.

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The effects of Ras curd slurries in the manufacture of processed cheese on chemical, rheological and organoleptic propcrties were studied. Curd slurries were incorporated to provide flavour of aged cheese. Seven Ras curd slurries were prepared using lactic acid bacteria isolated from Egyptian dairy products. The pH, fat and protein contents were not affected by replacing aged cheese with curd slurries. The moisture content was found to be playing a major role in textural properties of processed cheeses.

Summary in Arabic.

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