Manufactore of Ras cheese from ultrafiltered milk supplemented with caseinates
✍ Scribed by Mohamed, A. A.
- Publisher
- John Wiley and Sons
- Year
- 1987
- Tongue
- English
- Weight
- 255 KB
- Volume
- 31
- Category
- Article
- ISSN
- 0027-769X
No coin nor oath required. For personal study only.
✦ Synopsis
Whole cow's milk was ultrafiltered (conc. Factor 5), sodium and calcium caseinate were added to the milk retentate at the rate of 0.5 and 0.75% (w/w) of the milk. Ras cheese was made from milk retentate supplemented with different levels of caseinate salts, as well as unsupplemented retentates, and compared with Ras cheese made.by the traditional method. Retentate supplemented with 0.5'?< Na and Ca caseinate was suitable for Ras cheesemaking with limited whey drainage, supplementation of retentate with 0.75 :
< Ca caseinate gave defective cheese at the end of ripening, while Na caseinate increased soluble N and free fatty acids in the cheese. Organoleptic scoring showed that supplementation with Na caseinate enhanced cheese ripening.