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Studies on the acceleration of Domiati cheese making. II. Acceleration of whey drainage



Studies on the acceleration of Domiati cheese making. II. Acceleration of whey drainage



Egyptian Journal of Dairy Science 6(2): 229-238



Milk was coagulated as described in part I but with salting at 7.5 and 12.5% after heat treatment. The curd was either (i) left to drain (control), (ii) centrifuged at 200 rev/min then drained or (iii) centrifuged and pressed. Method (ii) reduced drainage time by 75% and yield by 1% at both NaCl levels, and with (iii) the reductions were 80% in time and 3 and 2% in yield at 7.5 and 12.5% salting resp.

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Accession: 000756714

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