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Addition of lipase in the manufacture of pickled soft cheese from whole and skim milk powder

Addition of lipase in the manufacture of pickled soft cheese from whole and skim milk powder

Egyptian Journal of Dairy Science 9(2): 143-149

ISSN/ISBN: 0378-2700

Cheese was made from 30% reconstituted milk (7:3 whole/dried skim milk) with lipase (Capalase) at 0, 8 or 12 g/100 kg milk added before renneting. The milk was renneted, curd was ladled in moulds, left for whey drainage and then stored in 26% brine solution in sealed tins and analysed periodically after 1, 2 and 3 months of storage. Cheese yield was slightly less and chemical composition was slightly affected by added lipase.

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Accession: 000814544

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