๐”– Bobbio Scriptorium
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Ripening changes in Ras cheese prepared from ultrafiltered milk

โœ Scribed by Javier Fontecha; Lourdes Amigo; Miguel Angel de la Fuente; Manuela Juarez; Mercedes Ramos; Mohamed El-Shikh; Safinaz El-Shibiny

Book ID
112497485
Publisher
Springer
Year
1990
Tongue
English
Weight
586 KB
Volume
191
Category
Article
ISSN
0044-3026

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Manufactore of Ras cheese from ultrafilt
Manufactore of Ras cheese from ultrafiltered milk supplemented with caseinates
โœ Mohamed, A. A. ๐Ÿ“‚ Article ๐Ÿ“… 1987 ๐Ÿ› John Wiley and Sons ๐ŸŒ English โš– 255 KB

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