THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE
Soft white cheese was manufactured from both sheep’s and cow’s milk activated by the (LPS) system at 30 : 70 ppm concentration of KSCN : H2O2 respectively .Refrigerated cheese samples cooled at 5ْC for 1,6 and 15 days were tested for pH total solids , fat , total and soluble proteins , salt content...
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| Format: | Article |
| Language: | English |
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College of Agriculture
2007-03-01
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| Series: | Mesopotamia Journal of Agriculture |
| Online Access: | https://magrj.mosuljournals.com/article_26456_5dd891cd4d73a1d22e7f65e8241ce3d5.pdf |
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| _version_ | 1849695315719880704 |
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| author | Sumia Kh. Badwi |
| author_facet | Sumia Kh. Badwi |
| author_sort | Sumia Kh. Badwi |
| collection | DOAJ |
| description | Soft white cheese was manufactured from both sheep’s and cow’s milk activated by the (LPS) system at 30 : 70 ppm concentration of KSCN : H2O2 respectively .Refrigerated cheese samples cooled at 5ْC for 1,6 and 15 days were tested for pH total solids , fat , total and soluble proteins , salt content , organoleptic properties and yield of the cheese were also determined . Results revealed that the (LP)-treatment decreased the total solids as a result of increasing the cheese moisture , this also affected the other components of cheese as compared with control . But the cheese yield increased in spite of the decrease in total solids , total protein. salt content and pH-level for that of the LPS-treated milk as compared with that of untreated (control). Results of treated sheep’s milk significantly dominated over those of cows milk for all test . The produced cheese was organolepticaly accepted , therefore this study recommend the use of LPS to obtain cheese organoleptically very close to that produced from fresh untreated sheep’s and cow’s milk . |
| format | Article |
| id | doaj-art-d7ae1b0d64c34e6e920d7bd7749cfa40 |
| institution | DOAJ |
| issn | 1815-316X 2224-9796 |
| language | English |
| publishDate | 2007-03-01 |
| publisher | College of Agriculture |
| record_format | Article |
| series | Mesopotamia Journal of Agriculture |
| spelling | doaj-art-d7ae1b0d64c34e6e920d7bd7749cfa402025-08-20T03:19:49ZengCollege of AgricultureMesopotamia Journal of Agriculture1815-316X2224-97962007-03-01351839110.33899/magrj.2007.2645626456THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESESumia Kh. BadwiSoft white cheese was manufactured from both sheep’s and cow’s milk activated by the (LPS) system at 30 : 70 ppm concentration of KSCN : H2O2 respectively .Refrigerated cheese samples cooled at 5ْC for 1,6 and 15 days were tested for pH total solids , fat , total and soluble proteins , salt content , organoleptic properties and yield of the cheese were also determined . Results revealed that the (LP)-treatment decreased the total solids as a result of increasing the cheese moisture , this also affected the other components of cheese as compared with control . But the cheese yield increased in spite of the decrease in total solids , total protein. salt content and pH-level for that of the LPS-treated milk as compared with that of untreated (control). Results of treated sheep’s milk significantly dominated over those of cows milk for all test . The produced cheese was organolepticaly accepted , therefore this study recommend the use of LPS to obtain cheese organoleptically very close to that produced from fresh untreated sheep’s and cow’s milk .https://magrj.mosuljournals.com/article_26456_5dd891cd4d73a1d22e7f65e8241ce3d5.pdf |
| spellingShingle | Sumia Kh. Badwi THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE Mesopotamia Journal of Agriculture |
| title | THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE |
| title_full | THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE |
| title_fullStr | THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE |
| title_full_unstemmed | THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE |
| title_short | THE EFFECT RAW MILK TREATMENT BY THE IACTOPEROXIDASE SYSTEM ON SOME PROPERTIES OF SOFT WHITE CHEESE |
| title_sort | effect raw milk treatment by the iactoperoxidase system on some properties of soft white cheese |
| url | https://magrj.mosuljournals.com/article_26456_5dd891cd4d73a1d22e7f65e8241ce3d5.pdf |
| work_keys_str_mv | AT sumiakhbadwi theeffectrawmilktreatmentbytheiactoperoxidasesystemonsomepropertiesofsoftwhitecheese AT sumiakhbadwi effectrawmilktreatmentbytheiactoperoxidasesystemonsomepropertiesofsoftwhitecheese |