Utilization of goats' milk in edam-like cheese making [electronic resource].

Includes references.

Edam-like cheese was made from pasteurized ~1andardize<l. cows'. goats' milk and their mixture (I ; I). The resultant cheeses were ripened for 90 days at J2±2"C and 85-90 % relative humidity. Samples of cheeses wereperiodif.'1llly analyl.ed. tor chemical composition. ripening indices, acid· base titration. total biogenic amines and organoleptic proper. ties. Yield of cows 'milk Edam cheese was slightly higher than goats' milk cheese or their mixtute(l; I) milk cheese. Moisture content. titratable acidity and area of hysteresis loop wete higher in cows' milk-cheese than that ·of goats' milk or mixed milk·cheeses, whereas; fat; salt content; fatty acid composition; total soluble and non protein nitrogt.."l1 and total biogenic amines were lower, Organoleptic taste panel evaluation was the highest for cows' milk Edam - like cheese and the loweSt· tor goats' milk cheese, The mixing afcows' milk with goats' milk (at the ratio of I: I) improved the quality of the resultant cheese. Statistically, in all treatments no significant differences between 60 and.90 days of ripening petiod were found in the organoleptic properties, so the 60 days age is economically preferred; Keywords: Edam-like "heese, got/IS' milk. biogenic amUles, hysteresis,/illty acid· puttHn, .',ellSory evaluation.

Summary in Arabic.