Composition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder

Authors

Mohamed M. Omar
Wolfgang Buchheim

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 License.

Abstract

Comparative studies were made on the composition, microstructure and organoleptic quality of soft brine cheese made from instant whole miIk powder and from raw miIk. The chemical analysis of young and ripened (one and two month) cheese revealed similarity except for a higher salt content in the cheese made from reconstituted milk at the end of ripening . Electron microscopic studies showed distinct differences in the structure of the protein matrices in the ripened cheese samples , i .e . a very homogeneous structure in the cheese made from raw milk compared with a slightly aggregated state of the protein in the cheese made from reconstituted milk. The organoleptic examinations resulted in an overall acceptable quality of the cheese made from reconstituted milk except for a higher saltiness.

Recommended Citation

Omar, Mohamed M. and Buchheim, Wolfgang (1983) "Composition and Microstructure of Soft Brine Cheese Made From Instant Whole Milk Powder," Food Structure: Vol. 2: No. 1, Article 6.
Available at: https://digitalcommons.usu.edu/foodmicrostructure/vol2/iss1/6