Studies on the whey utilization in cheese making Part 2. Ras Cheese

✍ Scribed by Omar, M. M. ;Ashour, M. M.

• Publisher: John Wiley and Sons
• Year: 1981
• Tongue: English
• Weight: 341 KB
• Volume: 25
• Category: Article
• ISSN: 0027-769X
• DOI: 10.1002/food.19810250806

✦ Synopsis

Abstract

Ras cheese was made from fresh milk, whey was collected and dried skimmilk was used to prepare a reconstituted milk with 20% total solids. Ras cheese was made from it and that was repeated for another three times. The addition of whey was benificial in reducing the time necessary for raising the acidity of milk to make it suitable for rennet action, up to its half. The time necessary to make it suitable for whey removal was reduced up to its half also. Consequently the time required for pressing was 8 h only, instead of 16 h. Generally, it is considered to be a better way in using the whey in Ras cheese making. In addition, it produced a good and acceptable cheese.