Studies on cheese manufacture from partly reconstituted skimmilk powder: 2. the quality and shelf-life of soft cheese prepared from carabao's milk with 30% and 40% reconstituted non-fat dry milk
2001
Garsuta, M.J.G. | Dulay, T.A.
This study on white soft cheese manufactured from fresh milk Reconstituted Non-Fat Dry Milk (RNFDM) aims not only to improve the quality of DTRI [Dairy Training and Research Inst., College, Laguna, Philippines] white cheese but to optimize its profitability. The experimental cheese milk used were carabao's milk containing 30 percent (Lot 2) and 40 percent (Lot 3) RNFDM with 10 percent total solids. Pure carabao's milk was used as a control (Lot 1). As expected, the addition of RNFDM to carabao's milk decreased significantly the fat contents of experimental cheese milk from 8.39 to 5.77 percent (Lot 2) and 5.3 percent (Lot 3). The total solids also decreased significantly from 17.16 percent (control) to 14.11 percent and 13.64 percent for Lots 2 and 3, respectively. Analysis of variance for percent recovery, pH and total solids, moisture and salt contents of the cheeses showed no significant variation among treatments. However, percent fat content of the experimental cheese differed significantly from the control (Lot 1). Cheese in Lot 1 (control) had an average fat content of 24.2 percent while Lots 2 and 3 cheeses contain 19.3 percent and 18.5 percent fat, respectively. No significant variations among treatments were observed for flavor and aroma, body and texture, color and general acceptability, and shelf-life at room and refrigerated temperature among the three lots of cheeses
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