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191554

SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS

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Last updated: 28 Dec 2024

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Abstract

Buffaloes milk containing 10 and 208 mastitic milk was converted into white cheese at 10% the cheese was poor in quality but could be accepted for consumption. The higher percentage of mastitic milk not only lengthened the coagulation time at also gave a soft open cheese with mechanical holes and rubbery breakable texture. A salty and bitter flavour could be distinguished during and after tasting. The moisture content was higher and the total solids was lower than those of cheese made from normal milk.

DOI

10.21608/avmj.1982.191554

Authors

First Name

H.

Last Name

ABDEL-GALIL

MiddleName

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Affiliation

Dept. of Food Science and Technology, Faculty of Agriculture, Assiut university

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Orcid

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Volume

9

Article Issue

17.18

Related Issue

27211

Issue Date

1982-01-01

Receive Date

1980-12-14

Publish Date

1982-01-01

Page Start

83

Page End

87

Print ISSN

1012-5973

Online ISSN

2314-5226

Article File

AVMJ_Volume 9_Issue 17.18_Pages 83-87.pdf

PDF . 1.1MB

Link

https://avmj.journals.ekb.eg/article_191554.html

Detail API

https://avmj.journals.ekb.eg/service?article_code=191554

Order

15

Type

Research article

Type Code

1,840

Publication Type

Journal

Publication Title

Assiut Veterinary Medical Journal

Publication Link

https://avmj.journals.ekb.eg/

MainTitle

SOME PROPERTIES OF WHITE CHEESE MADE FROM MILK OF BUFFALOES SUFFERING FROM MASTITIS

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Article

Created At

23 Jan 2023