تصنيع الجبنة ذات الخثرة الخيطية (المضفورة)‎ و تأثير طريقة التصنيع في خصائص الجبن

Abstract EN

The aim this search is study of the changes that happen to braided cheese when produced of cow milk in both direct acidification and traditional method.

the results obtained from this research indicated how significant changes were observed in cheese as a result of the acidification, cooking and braiding processes which the curd goes through.

it was noticed when using direct acidification method in cheesemaking and prior to the process of acidification ,cooking and braiding the percentage of fat and ash in the dry matter of the cheese has decreased from (46.8% and 6.9%) to (35.9% and 5.2%) after process of acidification, cooking and braiding.

and with reference to the traditional way the reduction in the fat and ash in the dry matter after the process was from (49.1% and 7.4%) to (38.02%and 5.8%) .the percentage of protein in the dry matter was high in both methods after the process of braiding.

additionally, the PH number increased in the traditional way from (5.7) to(5.8) while in the direct acidification to (6).

these changes were reflected on the sensory properties of the final product.