Hostname: page-component-78c5997874-xbtfd Total loading time: 0 Render date: 2024-11-05T15:23:02.153Z Has data issue: false hasContentIssue false
  • English
  • Français

429. Studies on Egyptian Domiati cheese

Published online by Cambridge University Press:  01 June 2009

A. H. Fahmi  and
H. A. Sharara
A. H. Fahmi
Affiliation:
Dairying Department, Faculty of Agriculture, Fouad El-Awal University, Giza, Egypt
H. A. Sharara
Affiliation:
Dairying Department, Faculty of Agriculture, Fouad El-Awal University, Giza, Egypt
Get access Rights & Permissions [Opens in a new window]

Extract

In the first part of this study, brief notes are given on the better known varieties of the soft pickled group of cheese which the authors believe to be best suited to warm climatic conditions.

Domiati cheese, a variety of this group, characterized by the addition of an appreciable amount of salt to the milk prior to rennetting, is described in detail. An outline of the steps of its manufacture, the pickling process, and the effect of the amount of salt added to the milk on the composition of the resulting cheese is given.

In the second part the effects of varying additions of salt to both cows' and buffaloes' milk on rennet coagulation, rate of whey drainage, chemical composition and yield of cheese and whey were investigated.

Type
Original Articles
Information
Journal of Dairy Research , Volume 17 , Issue 3 , October 1950 , pp. 312 - 328
Copyright
Copyright © Proprietors of Journal of Dairy Research 1950

Access options

Get access to the full version of this content by using one of the access options below. (Log in options will check for institutional or personal access. Content may require purchase if you do not have access.)

References

REFERENCES

(1)Doane, G. F., Lawson, H. W. & Matheson, K. J. (1932). Bull. U.S. Dtp. Agric. no. 608.Google Scholar
(2)Egyptian Ministry of Agriculture (1946). Records Department of Agricultural Economics and Statistics.Google Scholar
(3)Davis, J. G. (1945). Food Industries Manual, p. 546. London: Leonard Hill Ltd.Google Scholar
(4)Sammis, J. L. (1942). Cheese Making, pp. 43, 57. Madison, Wise: The Cheese Maker Book Co.Google Scholar
(5)Rowland, S. J. & Soulides, D. (1942). J. Dairy Res. 15, 86.Google Scholar
(6)Davies, W. L. (1932). Analyst, 57, 79.CrossRefGoogle Scholar
(7)Rowland, S. J. (1938). J. Dairy Res. 9, 30.CrossRefGoogle Scholar
(8)British Standards Institution (1938). No. 770, (a) p. 7, (b) p. 13, (c) p. 9.Google Scholar
(9)Heinemann, P. G. (1921). Milk, p. 94. London: Sanders Co. Ltd.Google Scholar
(10)Thom, C. & Fisk, W. W. (1925). The Book of Cheese, (a) p. 35, (b) p. 8. New York: Macmillan Co.Google Scholar
(11)Van Slyke, L. L. & Price, W. V. (1941). Cheese, (a) p. 120, (b) p. 52, (c) p. 53. New York: Orange Judd Publ. Co. Inc.Google Scholar
(12)Lorcher, G. (1897). Cited from Davies, W. L. (14). The Chemistry of Milk, 2nd ed. p. 338. London: Chapman and Hall Ltd.Google Scholar
(13)Ling, E. R. (1946). Dairy Chemistry, 2nd ed. 1, p. 145. London: Chapman and Hall Ltd.Google Scholar
(14)Davies, W. L. (1939). The Chemistry of Milk, 2nd ed. (a) p. 329, (b) p. 115. London: Chapman and Hall Ltd.Google Scholar
(15)Sommer, H. H. (1946). Market Milk and Related Products, 2nd ed. p. 521. Madison, Wise: AuthorGoogle Scholar
(16)Bosworth, A. W. (1916). Tech. Bull. N. Y. (Geneva) agric. Exp. Sta. no. 53.Google Scholar
(17)Van Slyke, L. L. (1928). Tech. Bull. N. Y. (Geneva) agric. Exp. Sta. no. 139, p. 31.Google Scholar
(18)Koestler, G. & Peterman, R. (1936). Landw. Jb. Schweiz, 50, 103.Google Scholar
(19)McDowall, F. H. & Whelan, L. A. (1933). J. Dairy Res. 4, 42.CrossRefGoogle Scholar
(20)Orla-Jensen, S. (1931). Dairy Bacteriology, 2nd. ed. (a) p. 142, (b) p. 143. London: Churchill.Google Scholar
(21)Zein, El-Abideen (1945). Ph.D. Thesis, Fouad-El-Awal University, Giza, Egypt.Google Scholar
(22)Eckles, C. H., Combs, W. B. & Macy, H. (1945). Milk and Milk Products, p. 24. New York: McGraw Hill Co.Google Scholar