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SHELF-LIFE AND RHEOLOGICAL PROPERTIES OF COTTAGE CHEESE MADE FROM CAMEL MILK

Mohammed, Seid 77 PAGES (21337 WORDS) Food Science and Technology Thesis
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Abstract:

This study was aimed to investigate the shelf-life and rheological properties of cottage cheese made from camel milk as physicochemical properties, microbial counts and texture. The experiment was laid out in completely randomized design (CRD) with eight treatments. The general chemical composition of milk including fat, solids-not-fat (SNF), protein, total solid, casein and lactose were determined using MilkoScan. Cheeses were made in the dairy technology laboratory of Haramaya University using Streptococcus thermophilus and Lactobacillus delbrṻeckii spp. bulgaricus as starter culture and chymosin as coagulant. The cheeses were stored in refrigerator (4 C) and at room temperatures (18 C) for periods of 1, 8, 15 and 22 days. Then, analyzed following standard procedures at each storage periods and temperatures. Results in this study indicated that storage period significantly (P
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