USING ACIDULANTS IN MAKING RICOTTA CHEESE FROM SWEET AND SALTED WHEY
Ricotta cheese was made from sweet or salted whey produced from Ras cheese whey by heat coagulant and direct acidification. Acetic ,citric or lactic acid were used to adjust the pH to 5.8- 5.9 at 87 -88˚c. Cheese made using lactic acid had a higher yield compared with other acid coagulant. Also, ch...
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| Autors principals: | , , |
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| Format: | Artigo |
| Idioma: | Árabe |
| Publicat: |
Mansoura University, Faculty of Agriculture
2009-04-01
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| Col·lecció: | Journal of Food and Dairy Sciences |
| Matèries: | |
| Accés en línia: | https://jfds.journals.ekb.eg/article_112334_f66172065ba8965a989b343cf66ac2a1.pdf |
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