TY  - SER
AU  - Naeim,M.A.
AU  - AL-Ahwall,R.I.H.
AU  - Mehanna,N.M.
TI  - Composition and quality of soft cheese made from GDL-treated milk
KW  - Cheese industry
KW  - Cheese
KW  - Quality
KW  - soft cheeses
N1  - Includes references
N2  - The Current work was planned to study coagulation properties of GDL-treated cow's milk and their effects on yield,composition and quality of the resultant soft cheese. GDL-treated milk at the tate of 1 and 2% coagulated directly On addition of the rennet,whereas curd tension and curd syneresis significantly  increased and pH decreased. Adding GDL without and with decreasing the amount of rennet added decreased yield of the fresh cheese and recovery of fat and protein only in case of 1'% GDL. Loss of cheese weight during stroage was the maximum in control cheese and decreased with increasing the amount of GDL added
UR  - http://nile.enal.sci.eg/EALE/2003/JART/2903/3/445.pdf
ER  -