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Abstract SUMMARY The survev studt.: The chemical and microbiological analyses of thirty Taizi cheese samples collected from d ifferent places in Yemen Republic revealed the flowing. The moisture content ranges from 50.78 to 63.18 wi-th average of 57.2 for the tested samples. The total acidity was found to be 1.1 to 1.9 % while the pH values show the oposi te trend reaching 5.1 to 4.3. The percentage of f at :for the testeded cheese samples was b et ve.e n 16.5 and 27.8 The salt content was about 3.0 %. The ripening indices ~ were found in lower values hence this t y pe of cheese is consumed as fresh and not usually stored for curing. The microbiological picture of the tested cheese samples shows the higher conntes as a result of the preaativE aethod used for cheese a.king and the unclean producition and handling of ailk used in cheese aanufacture. fro. reco.stitate’ dri”~~1k ••a fresh ere•• (20 T.S) and fro. raw .ix.d .•ilk (4•••• ~j ~.eohtaiae’ ckeese was :. - ~ .•. eraok eu 1n a ue s agn en smoK1ng un:!. L by Lhe br-anccheo o£ - 159 - ._- .-- _.- - ..__ .-.- .. - ----------------------------- - 160 - EI-Madid and EI-Hamr bushes for 25-45 minutes. The resultan t che ese was packaged in plastic pags where stored at room temperature and in the refrigerator for 60 days. The obtained results could be summarized in the following:- The y LeLd of the cheese were 30.5 % and 15.0 % for cheese maie from reconstituted milk (20 T.S.) and for that from raw mixed milk. The moisture content varied from 49.6 % to 56.8 %. The smoking process induced a loss in the weight of the cheese ranged from 4.97 to 5.55 % and prolonged the st orage period of cheese compared wi th the un smoked cheese specially when stored at room temperature. The ti tattable acidity showed lower values for smoked cheese t.han the unsmoked product and the pH values take the oposite trend in both cheeses. The :proteia dearauti. _d the fat hydrolysis were retard.d ’y t” .ffect of ~•• ..-kia. process. Tlte to be 1.92 and 4.14 -./10 •• cheese at ••- t~. t”, ~.... at t~e ea. of the storage period. De 1tHU carJt,oayl ••••• ,•••• ~.ve’ .,.aluesof 25.46 .il~l.”. c-.- for an, ••.•dteeae aDd 34.30 .ili.ole ~”~ ; for •••••• dIeeae. --- ---._----- ---_ ..._-- - 161 - The free fatty acids indicate a unsmoked and smoked cheese-made different picture for from dried milk. The microorganisms of smoked cheese were greatly reduced by the effect of the smoking process. ------------------- -------------------- |