الفهرس 
Introduction
Direct acidification Techniques for cheese manufacturingOnly 14 pages are availabe for public view
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Abstract
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SUMMARY AND CONCLUSION
White soft cheese was made from 7% salted cow’s milk, directly acidified with either acetic, citric or lactic acid. Cheese was pickled in its own whey and kept at 5+1°C for 4 months. Changes in chemical and microbiojo— gical as well as organolyptic properties were followed during the pickling period. Results obtained in the present study can be summarised as follows:
- The addition of 0.05% of either acetic, citric or lactic acfd to cheese milk reduced the pH value of cheese milk from 6.65 to 5.86, 5.79 and 5.77 respectively. This addition reduced markedly the coagulation time, which minimized the amount of coagulants. The whey drainage time was reduced by 40% than that of control cheese.
2 - The yield of fresh cheese decreased by addition of various organic acids to cheese milk compared with that from the control (5.72-9.72%). During pickling period (4 months) the loss rate of pickled cheese weight compared with respective fresh cheese were 19.14, 15.5. 17.27 and 16.26 for control. lactic, citric, and lactic acid treatments respectively.
3 Direct acidification of cheese milk gave fresh cheese characterized with high acidity than that of untreated milk. During the pickling period, the titratable