Manufacturing process to produce structured Feta cheese, from milk concentrate obtained by UF.
1991
Babella, Gy. | Jancso, J. | Kovacs, I. (Tejgazdasagi Kiserleti Int., (Hungary))
The aim of the study was to develop a manufacturing process of traditionally structured Feta cheese from ultrafiltered and evaporated complete milk concentrate at the maximum conversion of the milk components. It was established that the dry matter content of the complete concentrate should be between 30 and 40 o/o, the protein content 16 o/o, while the fat content may vary between 16 and 20 o/o. The inoculum concentration should not exceed 1000 RU/kg, otherwise the coagulum would be too hard. Desirable acidity is obtained by using a specific mesophile culture. To obtain the desired structure, the curd is comminuted at pH 6.2-6.3 at a temperature of 35-40 Cdegrees, then it is filled into the form and pressed at a maximum of 4 kg/kg cheese pressure. Due to the composition causing a high buffer capacity, acidification is a slow process, the acidity characteristic of the cheese may be reached in 12 to 14 h (4.5-4.6). The use of this technology permits the production of a cheese containing 90-92 o/o of the milk protein and 95 o/o of the fat content.
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