Studies on cheese manufactured from partly reconstituted skim milk powder: 1. the quality of soft cheese prepared from cow's milk with two levels of reconstituted skim milk powder
2001
Oliveros, M.C.R. | Dulay, T.A.
A study was conducted to determine the quality of soft cheese prepared from fresh cow's milk with two levels of reconstituted skim milk powder (10% and 20%) containing 10% total solids. Results of the study showed that the content of raw milk with 10% reconstituted skim milk powder was significantly higher than the milk with 20% level. Total solids of raw milk followed the same trend though the difference was not statistically significant. The addition of reconstituted skim milk powder did not affect fat losses in the whey. Fat content of the manufactured soft cheeses differed significantly among lots. The pH, percent moisture and salt content of the cheeses showed no significant differences. The percentage yield of the soft cheese decreased with the addition of reconstituted skim milk powder. Mean scores for flavor and aroma, body and texture, color and general acceptability were not significantly different
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