Improving the quality of fresh white soft cheese made from ultrafiltrated milk

Fresh buffalos skim milk was ultrafiltrated to a concentration factor of 4: 1. Fresh cream was added to the retentate to give a fat content of 10%. The salt was added by a ratio of 4%. Skim milk powder was used to rise the total solids of the pre-cheese milk to 35%. Full aged pre-ripened goat-slurry was added at a level of 1, 3 and 5%, respectively. Slurry-pre-cheese-milk was renneted directly in plastic containers and sealed with aluminum foil. Chemical, microbiological and organoleptic evaluation of cheese showed that addition of slurry improved flavor of the young cheese and produced more smooth and favorite body and texture, which were absent in the control cheese. The slurry was more efficient when it was added by a rise order