Improved method of soft cheese manufacture (Sta.Cruz type) from pooled carabao's milk
2001
Gomez, I.V.
The three essential factors in the production of high quality cheese are the use of high quality milk, the use of good active starter and teh employment of sanitary practices with good workmanship. These factors in cheese production are not yet taken into consideration by the local cheesemakers. Two approaches towards improving the native delicacy of soft cheese were employed: pasteurization of cheese milk at 72 deg C for 5 minutes and inoculation of cheese milk with starter culture consisting of Strep. lactis and Strep. cremoris. Pasteurized milk cheese with no starter remained acceptable until the 30th day of refrigerated storage. Raw milk cheese without starter kept at room temperature were not acceptable after the first day. Pasteurized milk cheese with starter under refrigeration were kept until the 49th day with icnreasing palatability scores. Results also showed that the pasteurized lots gave higher yield due to the higher moisture content of the cheese, tending to show that the curd from pasteurized milk drained poorly. Raw milk cheese exhibited peculiar odor that developed during storage rendering cheese undesirable for consumption
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