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International Journal of Dairy Science

Year: 2016 | Volume: 11 | Issue: 3 | Page No.: 81-90
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Authors

Hassan Mohamed Sobhy

Hassan Mohamed Hassan Hassaan

Sameh Mohamed Shedeed

Keywords

This study deals with the investigation the impact of the addition of Skim Milk Powder (SMP) to cheese manufactured, kariesh cheese was manufactured from fresh cow’s skim milk as control and reconstituted milk from Skim Milk Powder (SMP) with different way for coagulation ability produce kariesh cheeses. The SMP were added at different ratios to fresh cow’s skim milk for making of kariesh cheeses, both of them were reconstituted at a ratio of (a) Skim milk powder 1:2 cow skim milk, (b) Skim milk powder 1:1 cow skim milk and (c) Skim milk powder 2:1 cow skim milk. Resultant cheeses were evaluated for their chemical. The Total Solids (TS) content in reformulated cheese was increased by using the acidic-enzymatic coagulation in all kariesh cheeses manufactured from fresh cow’s skim milk or reconstituted milk from Skim Milk Powder (SMP). The titratable acidity content was increased in all kariesh cheeses manufactured by acid coagulation, the ash/moisture content decrease in acid starter cheese. The cheese that contained SMP or UF with any formula, obtained with the incorporating between YC, GDL and rennet were distinguished with the presence of the glycomacropeptide (GMP) band. From this way it can be said that any of the dairy product that contains the amino acid "Glycomacropeptide (GMP)" content in the whey proteins can say that this product either factory of milk, whether full or skimmed powder or using technique ultrafiltration.
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