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Manufacture of half cream soft cheese. I. Standardization of raw buffaloes milk using skim milk powder. Compositional quality and curd properties

Manufacture of half cream soft cheese. I. Standardization of raw buffaloes milk using skim milk powder. Compositional quality and curd properties

Agricultural Research Review 60(6): 167-179

Buffaloes' milk for manufacture of a half-cream soft cheese was standardized by addition of reconstituted dried skim milk (1:5) at 15-60% or by direct addition of dried skim milk at 5-20 parts to 100 parts liquid milk. Chemical composition (TS, fat content, titratable acidity) of the milk mixtures and curd properties and composition were determined. Effects of salting at different rates on cheese yield and curd composition were also studied.

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