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Abstract
This study aimed to produce ripened white soft cheese (Domiati) from heat treated milk or from milk retentate or from filled recombined milk concentrate with organoleptic properties equal to or similar to that produced from raw milk. For this purpose four treatments for processing white soft cheese were made from: 1. mixture of raw buffaloes and cow{u2019}s milk (1:1). 2. Heat treated (72{u00B0}/2 min) mixture of buffaloes and cow{u2019}s milk (1:1). 3. Milk retentate (31% T.S) after the addition of 1% starter culture and 2% GDL. 4. Filled recombined milk concentrate with added starter culture + GDL+ Lipase and protease enzyme. Cheese from raw and heat treated milk were divided into two equal portions and pickled in brine solution 10% salt and in 10% salted whey, while the cheese from retentate milk was pickled in permeate10% salt and in brine solution 10% salt for 90 days at room temperature . Filled recombined cheese was pickled in brine solution 10% for 45 days at refrigerator temperature (6- 8{u00B0}C). All chesses were chemically analyzed during pickling period and organoleptically assessed and rheologcally analyzed by the end of ripening period. The obtained data revealed that: Moisture content in heat treated milk cheese was higher than that of raw milk cheese and it was decreased in a higher rate during pickling period. There was no big difference in cheese fat and protein content in both heat treated and raw milk cheeses.