Format:
Online-Ressource
ISSN:
1521-3803
Content:
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.
In:
volume:25
In:
number:8
In:
year:2006
In:
pages:741-748
In:
extent:8
In:
Nahrung, Weinheim : Wiley-VCH, 1957-1997, 25, Heft 8 (2006), 741-748 (gesamt 8), 1521-3803
Language:
English
DOI:
10.1002/food.19810250806
URN:
urn:nbn:de:101:1-2024040303331973810320
URL:
https://doi.org/10.1002/food.19810250806
URL:
https://nbn-resolving.org/urn:nbn:de:101:1-2024040303331973810320
URL:
https://d-nb.info/1325105104/34
URL:
https://doi.org/10.1002/food.19810250806
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