Effect of reduction the fat percent on quality properties of Akkawi Cheese
published by Aِl-Baath University
in 2017
in Food Sciences
and research's language is
العربية
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Abstract in English
Akkawi chesse is classified as white brined cheese is produced
in the Middle Eastern region as Syria, Plestin, Jordan and Lebanon
countries. In this study, Akkawi cheese was manufactured by
traditional method using raw cow's milk with a content of 13.44%
total solids, 4.20% fat, 3.48% total protein, 0.17% acidity and pH
6.65.
References used
AOAC, (1995). Official methods of Analytical Chemists. Food Composition; Additives Natural Contaminants, USA
Banks, J. M. (2004). The technology of low-fat cheese manufacture. Int J Dairy Technol 57:199–207
Barbano, D. M., Yun, J. J. and Kindstadt, P. S. (1999). Effect of fat reduction on chemical composition, proteolysis functionality and yield of Mozzarella cheese. Journal of Dairy Science, 82, 661–672