The Production of White Soft Cheese from Different Milk Sources

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Kamal Awad Abd EL Razig, Abd EL Razig
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The effect of type of milk and storage period on the production of white soft cheese from different milk sources was investigated. Three milk samples (Cow's, goat's and mixed milk) were used. The analysis showed that cheese made from cow's milk had higher yield (19.08%) than goat's (15.73%) and mixed milk (17.65%). The fat, protein, total solids, soluble nitrogen, Formol and Shilovish ripening indices were higher in cow's milk cheese than the other cheeses, while the pH value, ash content and total volatile fatty acids were higher in cheese made from goat's milk. The fat, total solids, ash, soluble nitrogen and total volatile fatty acids contents, acidity, Formol and Shilovish ripening showed an increasing trend with the advancement of storage period. However, yield, pH value and total nitrogen content decreased as storage period progressed. The organoleptic evaluation showed that cheese made from the three types of milk scored well until day 45 and then began to deteriorate. Cheese from cow's milk was similar to full cream cheese and better than the others. Cheese from goat's milk was acceptable and had the least weight loss. Mixed milk cheese ranked second to cow's milk cheese and mixing improved the quality and quantity of the resultant cheese compared to that made from pure goat's milk. The type of milk and storage period significantly affected the cheese quality and quantity, however, the effect of storage period was greater than that of the type of milk.
Production,White Soft Cheese,Different Milk Sources