CHEMICAL AND TECHNOLOGICAL STUDIES TO IMPROVE THE QUALITY OF SOFT CHEESE AS MADE FRO GOAT S MILK
MOHAMED ABD EL WHAB M . HABLAS;
Abstract
The aim of this part is to determine the best breed for soft cheese making.
Three breeds of milking goats from Salcha Experimental Farm were selected for this study namely, Damascus breed, Baladi breed and Hybrid between Damascus X Baladi (D x B). Bulk milk of three breeds were chosen as control cheese.
All types ok milks were chemically analysed before and after standardization to 4% fat.
The obtained data revealed that:
1-Milk:
1- The highest fat content (4.4 %) was found in Hybrid (D x B) goat's milk, while the lowest (3.5%) was detected in Damascus breed milk. Nevertheless, Baladi and Bulk milks exhibited 4.20 and 4.30%, respectively.
2- Protein contents of goat's milk was comparatively and to some extent close between Baladi, Hybrid and Bulk milks and the lowest was for Damascus breed.
3- The goat's milk of Sakha herd showed higher total solids (13-10-14.10
%). No marked changes in protein and T.S.% contents were observed due to fat standardization of milk to 4%.
11-Cheeses
Three breeds of milking goats from Salcha Experimental Farm were selected for this study namely, Damascus breed, Baladi breed and Hybrid between Damascus X Baladi (D x B). Bulk milk of three breeds were chosen as control cheese.
All types ok milks were chemically analysed before and after standardization to 4% fat.
The obtained data revealed that:
1-Milk:
1- The highest fat content (4.4 %) was found in Hybrid (D x B) goat's milk, while the lowest (3.5%) was detected in Damascus breed milk. Nevertheless, Baladi and Bulk milks exhibited 4.20 and 4.30%, respectively.
2- Protein contents of goat's milk was comparatively and to some extent close between Baladi, Hybrid and Bulk milks and the lowest was for Damascus breed.
3- The goat's milk of Sakha herd showed higher total solids (13-10-14.10
%). No marked changes in protein and T.S.% contents were observed due to fat standardization of milk to 4%.
11-Cheeses
Other data
| Title | CHEMICAL AND TECHNOLOGICAL STUDIES TO IMPROVE THE QUALITY OF SOFT CHEESE AS MADE FRO GOAT S MILK | Other Titles | دراسات كيماويه وتكنولوجيه لتحسين خواص الجبن الطرى المصنع من لبن الماعز | Authors | MOHAMED ABD EL WHAB M . HABLAS | Issue Date | 2003 |
Recommend this item
Similar Items from Core Recommender Database
Items in Ain Shams Scholar are protected by copyright, with all rights reserved, unless otherwise indicated.