Composition, sensory quality, and acceptability of fresh and ripened cheese made from skimmilk powder-coconut milk blends
1991
Davide, C.L. | Reforma, C.P. | Sarmago, I.G. | Pagsuberon, G.J. | Fuentes, P.A. (Philippines Univ., Los Banos, College, Laguna (Philippines). Dairy Training and Research Inst.)
Results revealed that coconut milk-skimmilk powder blend is highly suitable as a cheesemilk for making Kesong Puti [white cheese] and Blue-type cheese for good sensory quality and high consumer acceptability. For Gouda cheesemaking, however the blend gave an inferior cheese which lacked the desirable characteristics of Gouda made from fresh cow's milk despite its partial blending with 50% fat-standardized fresh cow's milk.
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Эту запись предоставил University of the Philippines at Los Baños