Impact of some Salting Methods on the Quality of Ras Cheese

El-Hamshary, Hanaa; Awad, Sameh; El-Hawary, Mohamed; Amer, Dina

doi:10.21608/asejaiqjsae.2022.229116

Impact of some Salting Methods on the Quality of Ras Cheese

Document Type : Original Article

Authors

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

10.21608/asejaiqjsae.2022.229116

Abstract

In this study, five trials of Ras cheese were made from cow's milk using different methods of salting; control (C) Ras cheese- was salted by adding salt (5%) to the curd after draining half to two-thirds whey then further by dry salting, (T1) Ras cheese was salted by adding salt (5%) to the curd after drained whole whey without dry salting, (T2) Ras cheese was salted by adding salt (5%) to the curd after drained half to two-thirds whey without dry salting, (T3) Ras cheese was salted in a brine solution (24%) for 24 hours without dry salting; and (T4) Ras cheese salting by brine solution (24%) for 12 hours then dry salting. The cheeses were allowed for ripening under the controlled conditions of temperature (13 ± 2°C) and relative humidity (about 85%). The chemical, rheological properties, sensory evaluation, and microstructure of Ras cheeses were studied. The results indicated that the trials (T2, T3, and T4) of full ripened Ras cheese had the highest grade in texture; T2 and T4 had the highest overall grade of acceptability. Trials 3 and 4 had low salt contents with acceptable flavor and texture, so Ras cheese could be produced by salting in the brine solution for 12 h with further dry salting or with salting in the brine solution for 24 h without further dry salting, so they obtained sweet whey could be used in some application.

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