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Manufacture of processed cheese from Iraqi white soft cheese
Author(s) -
HANNA S A S,
NADER A S
Publication year - 1996
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/j.1471-0307.1996.tb02490.x
Subject(s) - food science , farmer cheese , cheesemaking , chemistry , milk products
Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively. Laboratory processed cheese gave excellent quality compared with local processed cheese.