Properties of processed cheese made from ras and kashkaval cheese manufactured by direct acidification

ABSTRACT

Twenty one blends of processed cheese differing in their ingredients of hard cheeses were manufactured in the Alexandria National Center pilot plant [FOA]. The effect of using Ras and Kashkaval cheese made by direct acidification on physico chemical, texture, colour, organoleptic and microbiological properties of processed cheese, were studied. Results indicated that 1. Slight increase in acidity making the mixture easier to melt during cooking. 2. Texture of the processed cheese product would have good spreading properties. 3. The colour of processed cheese was influenced by using hard cheese made by direct acidification specially when kashkaval cheese was used as the main resources of hard cheese. 4. processed cheese of acceptable quality could be obtained by using Ras or kashkaval cheeses prepared by direct acidification