Effect on milk heat treatment on the quality of hard (not scalding) cheese from ewe's milk "Barcelona"
1994
Kozhev, S. (Institut po Mlechna Promishlenost "El Bi Intelekt", Vidin (Bulgaria))
Ewe's milk has good technological properties and composition and can be used for the production of different kinds of cheese. The assortment of ewe's milk cheeses in Bulgaria is very limited - white brine cheese and kashkaval "Balkan". The Dairy Research Institute, Vidin, is engaged at present in developing a technology for production of hard (not scalding) cheese from ewe's milk "Barcelona". This investigation is the first phase of further research work. The effect of milk thermic treatment on whey waste, the dynamics of the lactic acid process, the degree of protein destruction and the organoleptic properties of matured cheese "Barcelona" are studied. In accordance with the microbial contamination of milk, utilization, a raw, thermized or pasteurized milk has been recommended.
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Эту запись предоставил Institute of Agricultural Economics