Pakistan Journal of Nutrition
Year: 2002 | Volume: 1 | Issue: 3 | Page No.: 132-136
ABSTRACT
This study compared the usage of raw milk, heat treated milk and pasteurized milk in the manufacture of Egyptian soft Domiati cheese. The physico-chemical composition of the manufactured cheese was different. Soluble nitrogen, salt as well as pH values were high in raw milk cheese in comparison with the heat treated and pasteurized milk cheese. Considerable changes had occurred in raw milk cheese during the storage period more than heat treated and pasteurized milk cheese. The obtained results suggest that, pasteurization greatly improves the keeping quality of soft Domiati cheese and increase its shelf life.
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How to cite this article
Salwa A. Aly and Galal E.A, 2002. Effect of Milk Pretreatment on the Keeping Quality of Domiati Cheese. Pakistan Journal of Nutrition, 1: 132-136.
DOI: 10.3923/pjn.2002.132.136
URL: https://scialert.net/abstract/?doi=pjn.2002.132.136
DOI: 10.3923/pjn.2002.132.136
URL: https://scialert.net/abstract/?doi=pjn.2002.132.136
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