Effect of milk pasteurization and sterilization on white cheese yield, physicochemical and organoleptic properties

A. Mahmood, Abraheem; I.  Ali, Haider

	Effect of milk pasteurization and sterilization on white cheese yield, physicochemical and organoleptic properties
Thi-Qar University Journal for Agricultural Researches
Article 1, Volume 2, Issue 2, 2013, Pages 17-26
Authors
Abraheem A. Mahmood; Haider I. Ali
Abstract
Effect of milk pasteurization and sterilization on yield, physicochemical and organoleptic properties of soft white cheese were evaluated in this study. High temperature – short time pasteurization at 72° c for 15 seconds and ultra-high temperature at 90° c for 15 min were used for the milk thermal treatment that used for the manufacture of soft white cheese. Results showed that there was positive relationship between the high temperature and cheese yield. This relationship was also found between cheese yield and the increase the period of heating and yield percentage, as overtook the treatment of sterilized milk in the proportion of yield compared to other treatments as well as the observed rise in the percentage of moisture, protein and salt when used ultra-high temperature at 90° c for 15 min milk in the manufacturing of white cheese soft and low in fat compared to other treatments, and also observed a significant decrease in the microbial content of cheese of milk laboratories heat pasteurization and sterilization compared with raw milk, but for sensory evaluation, it was noted that the output of the transactions cheese was better than the thermal output of the cheese, raw milk and pasteurization temperature were better in terms of flavor, taste and texture, which was usually desirable.

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