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229116

Impact of some Salting Methods on the Quality of Ras Cheese

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Dairy science

Abstract

In this study, five trials of Ras cheese were made from cow's milk using different methods of salting; control (C) Ras cheese- was salted by adding salt (5%) to the curd after draining half to two-thirds whey then further by dry salting, (T1) Ras cheese was salted by adding salt (5%) to the curd after drained whole whey without dry salting, (T2) Ras cheese was salted by adding salt (5%) to the curd after drained half to two-thirds whey without dry salting, (T3) Ras cheese was salted in a brine solution  (24%) for 24 hours without dry salting; and (T4) Ras cheese salting by brine solution  (24%) for 12 hours then dry salting. The cheeses were allowed for ripening under the controlled conditions of temperature (13 ± 2°C) and relative humidity (about 85%). The chemical, rheological properties, sensory evaluation, and microstructure of Ras cheeses were studied. The results indicated that the trials (T2, T3, and T4) of full ripened Ras cheese had the highest grade in texture; T2 and T4 had the highest overall grade of acceptability. Trials 3 and 4 had low salt contents with acceptable flavor and texture, so Ras cheese could be produced by salting in the brine solution for 12 h with further dry salting or with salting in the brine solution for 24 h without further dry salting, so they obtained sweet whey could be used in some application.
 

DOI

10.21608/asejaiqjsae.2022.229116

Keywords

Microstructure, Ras cheese, Rheological properties, ripening, Sensory evaluation

Authors

First Name

Hanaa

Last Name

El-Hamshary

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

hanaa.adel95@yahoo.com

City

-

Orcid

-

First Name

Sameh

Last Name

Awad

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

sameh111eg@yahoo.com

City

-

Orcid

-

First Name

Mohamed

Last Name

El-Hawary

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

m.yehiaelhawary@gmail.com

City

-

Orcid

-

First Name

Dina

Last Name

Amer

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

dody_gohary74@yahoo.com

City

-

Orcid

-

Volume

43

Article Issue

1

Related Issue

30186

Issue Date

2022-03-01

Receive Date

2022-02-25

Publish Date

2022-03-31

Page Start

169

Page End

178

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 43_Issue 1_Pages 169-178.pdf

PDF . 652.7kB

Link

https://asejaiqjsae.journals.ekb.eg/article_229116.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=229116

Order

16

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Impact of some Salting Methods on the Quality of Ras Cheese

Details

Type

Article

Created At

22 Jan 2023