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Effect of sodium chloride and milk preacidification on serum phase and chemical composition of soft white pickled cheese [electronic resource].

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Awad, S

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Language: English Summary language: Arabic Description: P. 21-30Other title:

تأثير كلوريد الصوديوم والتحميض الأولى لللبن على الماء المرتبط وتركيب الجبن الأبيض المخلل الطرى [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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In: Alexandria Journal of Food Science and technology 2006.v.3(2)Summary: The objective of the present work was to study the effect of milk salting and preacidification with citric or acetic acid on residual coagulant activity, expressible serum and chemical composition of soft white cheese. Also, to produce soft white cheese from unsalted milk with characteristics comparable to those of cheese made from salted milk. The results showed that cheese made from salted milk contained the lowest activity of residual coagulant, while cheese made from milk preacidified with citric acid contained the highest activity.

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The objective of the present work was to study the effect of milk salting and preacidification with citric or acetic acid on residual coagulant activity, expressible serum and chemical composition of soft white cheese. Also, to produce soft white cheese from unsalted milk with characteristics comparable to those of cheese made from salted milk. The results showed that cheese made from salted milk contained the lowest activity of residual coagulant, while cheese made from milk preacidified with citric acid contained the highest activity.

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