Study of the yield and quality of soft cheese from cow's milk fortified with skimmilk powder
2001
Josef, L.G. | Dulay, T.A.
A study to determine the yield and quality of soft cheese prepared from cow's milk fortified with skimmilk powder was conducted at the Milk Technology Division, Dairy Training and Research Institute [College, Laguna (Philippines)]. A total of ten trials, each trial consisting of 3 lots of milk with adjusted level of total solid, were conducted. The different lots of milk were processed into soft cheese according to DTRI method of manufacture. The prepared cheeses were compared with each other on basis of yield, texture, flavor, color, appearance and salt. The composition of the cheese from each experimental lot was also determined. The addition of skimmilk powder to cow's milk to as high as 50 grams per kilo grams of milk did not appreciably increase its milk fat percentage but has increased the total solids that was comparable with the percent total solid of carabao milk. The appearance, color and salt content of the cheese from different lots did not show any significant difference. Significant differences were observed in the flavor, texture and body of the cheese prepared from different lots of milk. Based from the scores, the testing panel preferred cheese with skimmilk powder better than the cheese prepared from the control lot
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Este registro bibliográfico ha sido proporcionado por University of the Philippines at Los Baños