Effect of Heat Treatment, Level of Sodium Chloride, Calcium Chloride On the Chemical Composition of White Cheese

摘要

Three trials were carried out in this study. In the first trial raw cow’s milk with 6% sodiumchloride was processed into cheese. In the second and third trials pasteurization temperatures of 72°C/1 minand 63°C/30 min and 2%, 4% and 6% sodium chloride and 0.02% and 0.04% calcium chloride were usedin each treatment respectively. Results showed that protein, total solids and ash contents and titratable aciditywere significantly (P0.05) effect on the fat content of cheese. However, the protein, total solids and ash contentswere significantly (P<0.001) higher in cheese made without added calcium chloride. There was no significantdifference in the titratable acidity in cheese with two levels of calcium chloride.