Studies on the manufacture of rennet-free soft-type unripened cheese

Date

10-1984

Degree

Bachelor of Science in Agriculture

Major Course

Major in Animal Science

College

College of Agriculture and Food Science (CAFS)

Adviser/Committee Chair

Teofilo A Dulay

Abstract

Using ten batches of fresh cow's milk, a study was conducted to determine the possibility of producing rennet-free soft cheese comparable in quality with that of DTRI soft cheese.

Each batch of cow's milk was made into soft cheese using 10% glacial acetic acid as milk coagulant. Some features of the process was the addition of acid to hot milk and the washing of the curd with chilled water twice. The coagulated cheese was compared with DTRI white cheese for flavor body and texture, color and general acceptability and yiel. Likewise, cheesemilk, whey and finished cheese were analyzed for their composition and pH.

There was no difference in the total solids, acidity and fat content between the experimental cheesemilk and normal cow's milk. The total solids and fat content of the whey were also normal except for its acidity.

Likewise, the pH fat, total solids, moisture, salt and yield of acid-coagulated and rennet-coagulated cheeses were almost the same although a slight difference in yield of the two cheese were observed.

No significant differences were noted in the flavor and aroma, color and general acceptability of the of the acid-coagulated cheese. A significant difference however was observed in the body and texture of the product.

Language

English

Location

UPLB Main Library Special Collections Section (USCS)

Call Number

LG 993.5 1984 A5 A68

Document Type

Thesis

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