Food & Nutrition

Arab Journal of Food & Nutrition
attributed to the combined effect of milk acidification, Ca ions addition and the cut
curd heating. This resulted in forming a thin membrane-like layers around every piece
of the cut curd. It seems to prevent fat and protein losses throughout processing.
It has been found that the cheese produced by the new method was more
preferable than the boiled cheese in all quality parameters (texture, flavor, appearance
and overall quality). In addition, it was more preferable than the cheese produced from
pasteurized milk in all quality parameters although they were equal in their texture
scores. However, there was no significant difference in the quality parameters between
cheeses produced by the new method and the one from pasteurized and acidified milk,
except that the texture of the latter was more preferable. This indicates the importance
of the acidification of milk used in cheese making.
7
Volume 11, No. 25, 2011
9