Hostname: page-component-78c5997874-t5tsf Total loading time: 0 Render date: 2024-11-05T09:23:50.655Z Has data issue: false hasContentIssue false
  • English
  • Français

739. The effect of heat treatment and temperature of storage on the yield, quality and chemical composition of karish cheese

Published online by Cambridge University Press:  01 June 2009

G. M. El-Sadek  and
L. Abd El Motteleb
G. M. El-Sadek
Affiliation:
Faculty of Agriculture, Kobbah Palace, Cairo, Egypt
L. Abd El Motteleb
Affiliation:
Faculty of Agriculture, Kobbah Palace, Cairo, Egypt
Get access Rights & Permissions [Opens in a new window]

Extract

1. Four batches of soft (Karish) cheese were made from raw and from heat-treated milk containing 1·5% fat and 7% added salt. The cheeses were sealed in tins in contact with their own whey and examined after storage for 1 month and 2 months at room temperature and at 4—6°C.

2. Cheese stored at room temperature lost weight throughout the 2 months, but cheese stored at the low temperature gained weight after 1 month and lost weight after 2 months. Parallel changes occurred in the moisture content and salt content of the cheese.

3. The fat-in-dry-matter content of the cheese increased with room temperature storage, but at 4—6°C. it decreased after 1 month and increased after 2 months.

4. Pasteurization of the milk increased the yield of cheese and the flavour, body and texture were better than that of raw milk cheese stored at the same temperature. The effect of low-temperature storage was, however, greater than that of pasteurization.

5. The total nitrogen content of the cheese decreased throughout storage, particularly at room temperature. The decrease was smaller with pasteurized milk cheese which ripened more slowly. The total nitrogen content of the whey increased throughout storage at room temperature, but at 4—6°C. it increased after one month and decreased slightly after 2 months. The increases were greatest at room temperature and in wheys from raw milk cheese.

6. The initial acidities and also the subsequent rates of increase were higher in wheys from raw milk cheese.

7. The results are discussed in detail.

Type
Original Articles
Information
Journal of Dairy Research , Volume 25 , Issue 3 , October 1958 , pp. 480 - 485
Copyright
Copyright © Proprietors of Journal of Dairy Research 1958

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Fahmi, A. M. (1950). Studies on Karish cheese. Ph.D. Thesis, University of Reading.Google Scholar
(2)El-Sadek, G. M. & Abd el Motteleb, L. (1958). J. Dairy Res. 25, 85.CrossRefGoogle Scholar
(3)El Baroody, O. (1945). Milk Industries (Arabic), p. 163.Google Scholar
(4)Van Slyke, L. L. & Hart, E. B. (1903). Bull. N.Y. St. agric. Exp. Sta. no. 231.Google Scholar
(5)Hamed, M. G. (1955). A Study of the Yield and Pickling of Damietta Cheese, p. 74. M.Sc. Thesis, Ein Shams University, Cairo.Google Scholar