EFFECT OF FAT-CONTENT AND MANUFACTURING PROCESS ON DIPPING TIME AND FAT AND PROTEIN RECOVERIES OF CEBREIRO CHEESE

The effects of 5 factors (heat treatment, fat content, rennet content, addition of calcium chloride and dipping temperature) on dipping time and protein and fat recoveries of Cebreiro cheese manufactured with s emiindustrial methods have been studied. The dipping time (h between t he beginning of the whey removal and the time all the whey was obtaine d) was significantly reduced (p<0.01) by the high level of rennet. The protein and fat recoveries were only influenced by heat treatment. Ch eeses made from pasteurised milk had significantly higher protein and fat recoveries (p<0.05 and p<0.01, respectively) than cheeses made fro m raw milk.