Abstract
2 Abstract: This study compared the usage of raw milk, heat treated milk and pasteurized milk in the manufacture of Egyptian soft Domiati cheese. The physico-chemical composition of the manufactured cheese was different. Soluble nitrogen, salt as well as pH values were high in raw milk cheese in comparison with the heat treated and pasteurized milk cheese. Considerable changes had occurred in raw milk cheese during the storage period more than heat treated and pasteurized milk cheese. The obtained results suggest that, pasteurization greatly improves the keeping quality of soft Domiati cheese and increase its shelf life.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.