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Studies on soft cheese with low fat and salt contents

Studies on soft cheese with low fat and salt contents

Milchwissenschaft 34(2): 89-90

'Kareish' cheese was prepared from separated + whole buffaloes' milk (1% fat) by heating momentarily to 71 deg C, inoculating at 20 deg C with 2% starter, renneting and adding 0-0.4% gelatin. The curd formed at the end of a 2-h coagulation period was drained in moulds, and the whey collected; cheese blocks were pickled in salted whey + 0.1% sorbic acid in soldered cans, held for 3 days at 5-7 deg C then ripened at 20-27 deg C. Cheese yield increased with concn. of gelatin added.

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Accession: 000756548

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