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Studies on the acceleration of manufacturing Domiati cheese. III. Effect of storage on the yield and properties of cheese manufactured by the suggested method



Studies on the acceleration of manufacturing Domiati cheese. III. Effect of storage on the yield and properties of cheese manufactured by the suggested method



Agricultural Research Review 1984; 59(6): 301-312



Domiati cheese made by the conventional method from cows' milk, buffaloes' milk or a 1:1 mixture of both, and cheese made by a new method (salt added at 7.5% at 10, 6 or 7 min after renneting for the 3 milks, resp., curd ladled after 90 min) were compared during pickling for 12 wk at room temp. (16-22 degrees C) or in a refrigerator (5-7 degrees C). During storage at room temp., yield and moisture content of both cheeses decreased, while acidity and percentages of fat and soluble N increased.

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Accession: 001469504

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