Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.

Bille, P.G.; Hiwelepo, P.; Keya, EL

doi:10.4314/jfta.v6i2.19285

Cited by 2 publications

(2 citation statements)

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“…Blends of skim milk ⁄ rosemary and green tea extracts were batch pasteurisation at 65°C ⁄ 15 min (Bille et al 2001) and their antioxidant activities were evaluated in comparison to unheated blends.…”

Section: Batch Pasteurisationmentioning

confidence: 99%

The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts

Gad¹,

El-Salam

2010

Int J of Dairy Tech

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The aim of this study was to develop functional dairy products with high antioxidant activities to combat the risk of degenerative diseases. Rosemary and green tea extracts were added separately to reconstituted skim milk at the ratios of 2.0%, 4.0%, 6.0%, 8.0% and 10.0% respectively. The effect of pasteurisation, homogenisation, addition of calcium chloride and sodium chloride as well as the effect of added extracts on rennet coagulation time of milk were measured. The additions of green tea, rosemary extract, calcium chloride and pasteurisation significantly increased markedly the phenol content and the antioxidant activity of skim milk.

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Section: Batch Pasteurisationmentioning

confidence: 99%

The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts

Gad¹,

El-Salam

2010

Int J of Dairy Tech

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“…In this study control (cow milk) cheese was preferable than other treatments and this result in agreements with the findings of Adedokun et al (2013), as they found variation in taste score of cow milk cheese by using different coagulants. In the contrary Bille et al (2001) reported that the Gouda cheese prepared from cow milk was less preferable by taste. This is due to the processing and method of cheese preparation.…”

Section: Consumer Acceptability Of Pre Ripened Provolone Cheesementioning

confidence: 94%

Production of Pre Ripened Provolone Cheese and Quality Characterization Using Blends of Whole Milk

2020

ALST

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Cheese is a product made from the curd obtained from milk by coagulating the casein with the help of rennet in the presence of lactic acid produced by added starter culture. The study was aimed to evaluate the yield and quality of pre ripened provolone cheese prepared from different blends of cow, doe, ewe and camel whole milk. The sources of milk were from Hawassa town, Langano and Kofele areas of Oromiya region. Pre ripened provolone cheeses were made from blends contained ratio between 60-80%, 10-30%, 10-30% and 0-20% for cow, doe, ewe and camel milk, respectively using standard procedure. The whole milk and its pre ripened provolone cheeses were subjected to physicochemical analyses. The physicochemical analyses, selected minerals, bioactive compounds, microbial quality and consumer acceptability of the pre ripened provolone cheese were analyzed. The blending proportion of different milk had significant (P<0.05) effect on the physiochemical property, mineral, bioactive and sensory quality of pre ripened provolone cheese. The physiochemical property of whole milk for manufacture of pre ripened provolone cheeses were in the range between 10.56 to 15.08% for total solids, 3.45 to 5.20% for fat and 3 to 4.19% for crude protein. The chemical composition of pre ripened provolone cheese prepared from different blended milk ranged from 47.32-67.05% for total solids, 24.26-36.81% for fat, 17.78-26.30% for crude protein, 1.09-3.49% for total ash, and 0.75-2.98% for lactose; ascorbic acid (0.49 to 3.08 mg/kg) and total polyphenols (1.00 to 17.50 (mg GAE/g). The fat, protein and total solids recovery of pre ripened provolone cheeses ranged from 64.87% to 95.39%, 54.58% to 84.67% and 41.35% to 59.92% respectively. The yield of pre ripened provolone cheese ranged from 9.22% to 13.47%. Total bacteria count was found to be the predominant micro flora of pre ripened provolone cheeses and reached 5.24 cfu/g in the control cheese. The entire consumer acceptability of the pre ripened provolone cheese was in acceptable range. In conclusion, the pre ripened provolone cheese prepared from T12 (60% cow, 10% doe and 30% ewe) milk gave better cheese yield and had auspicious results in nutritional qualities comparable with that of control cheese and other cheese samples.

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Examining the need for the use of calcium chloride in the processing of Gouda cheese made from pasteurised milk.

Cited by 2 publications

References 1 publication

The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts

The antioxidant properties of skim milk supplemented with rosemary and green tea extracts in response to pasteurisation, homogenisation and the addition of salts

Production of Pre Ripened Provolone Cheese and Quality Characterization Using Blends of Whole Milk

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