MANUFACTURE OF PROCESSED CHEESE FROM IRAQI WHITE SOFT CHEESE

Authors
HANNA SAS NADER AS
Citation
Sas. Hanna et As. Nader, MANUFACTURE OF PROCESSED CHEESE FROM IRAQI WHITE SOFT CHEESE, Journal of the Society of Dairy Technology, 49(2), 1996, pp. 57-58
Citations number
7
Categorie Soggetti
Food Science & Tenology
Journal title
Journal of the Society of Dairy Technology → ACNP
ISSN journal
00379840
Volume
49
Issue
2
Year of publication
1996
Pages
57 - 58
Database
ISI
SICI code
0037-9840(1996)49:2<57:MOPCFI>2.0.ZU;2-F
Abstract
Processed cheese was made from different samples of Iraqi white soft c heese by adding 3.5% emulsifying salts and 15-25% water depending on t he chosen type of processed cheese. Arabic gum was used to firm the ch eese at a rate of 0.08%. Total solids ranged from 46.8-43.4% in the fi rm and spread types, respectively. Laboratory processed cheese gave ex cellent quality compared with local processed cheese.