Quality and shelf-life of soft cheese prepared from cow's milk coagulated by table vinegar
2001
Estefa, R.R. | Dulay, T.A.
Except for texture, experimental cheeses (cheese made from milk with vinegar as coagulant, or Lot B) were not significantly inferior to control cheese (Lot A) with respect to flavor and aroma and general acceptability. Vinegar was also found not to cause adverse effect on the composition of the resulting cheeses such as fat, total solids and salt content. Generally, cheeses from both lots (control and experimental) were moderately acceptable. On the basis of texture, Lot A cheese (control) was more preferred. The difference in texture between the control and the experimental cheeses was found to be significant. Such difference in the texture maybe attributed to the difference in the clotting structure of the experimental cheeses. Acid-coagulated curd does not utilize calcium and thus, no elastic linkages of calcium and phosphate ions formed which give strength to the rennet curd. The shelf-life or keeping quality of the cheeses was observed to be a function mainly of temperature, moisture content of cheese and the practice of proper sanitation during processing and handling of the milk and the final product. Both cheeses (Lot A and B) could be kept for more than two weeks at refrigeration temperature but barely two days at room temperature. Lastly, the treatment used did not cause a significant effect on the yield of the products as much as it did on the texture
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