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Composition and quality of soft cheese made from GDL-treated milk [electronic resource].

By:

Naeim, M. A

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Language: English Summary language: Arabic Description: p.445-454Other title:

دراسة على تركيب وجودة الجبن الطرى المصنع من اللبن المعامل بجلوكونو-دلتا-لاكتون [Added title page title]

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Journal of agricultural research Tanta University, 2003 v.29 (3) [electronic resource].

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In: Journal of Agricultural Research Tanta University 2003.v.29(3)Summary: 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.

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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.

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