TY  - SER
AU  - El-Zoghby,A.S.
AU  - Gamal EI-Din,A.M.
AU  - El-Sharaihy,W.E.
TI  - Technological and chemical study on white cheese (Queso blanco): 1- Effect of coagulating agent on queso blanco cheese properties made from cows or buffaloes milk
KW  - Dairy products
KW  - Cheese industry
KW  - Egypt
KW  - white cheeses
KW  - cheese starters
N1  - Includes references
N2  - Queso Balanco cheese made from cows or buffaloes milk .standardized to 3% fat. As ac:idulants three organic acids namely , lactic , Citric and acetic acids were applied wl,ile , to the fourth treatment, pure yoghurt culture was added to the milk at 42 CO for acid development to reach 0.35 % acidity. Samples of fresh, 7, 14 and 21 days were chemically, microbilogically and organoleptically analysed . Results obtained showed that yield of buffaloes milk cheese was higher than those of cows milk cheese. The addition of yoghurt culture (fourth treatment) gave the highest yield . On the other hand cows milk cheese contained higher moisture as compared with buffaloes milk cheese
UR  - http://nile.enal.sci.eg/EALE/2009/MUJAS/3409/4/A/3025.pdf
ER  -