| heal.abstract |
Two methods of making kneaded plastic cheeses from ewe's milk were compared. The first one was the slow acidified curd procedure by biological means, as used in traditional Kasseri cheese, and the second was the rapid acidified curd procedure, by using additional citric acid. Traditional cheese had an 8% higher yield than the chemically acidified one, due to the higher recoveries of milk constituents in cheese (fat, protein, total solids). Differences in pH, ash, Ca, P and NaCl contents of mature cheeses were also observed. In contrast, no significant differences in moisture, fat, protein, soluble-N and quality between the two types of cheese were noted. So, both technologies of kneaded plastic cheese production can be used, but higher yield and mineral retention (Ca and P) were obtained for traditional cheese. The rapid acidified cheese was superior for controlling the acidification process, permeability to NaCl and involved a shorter acidification time of the curd, resulting in potentially better mechanization of the cheesemaking procedure. © 1995 Elsevier/INRA. |
en |