Evaluation of Physico-chemical Quality Parameters of Soft Cheese Made with Plant Enzyme (Mayo Gyi)

Bo Bo Thet; Pansy Kyaw Hla

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Evaluation of Physico-chemical Quality Parameters of Soft Cheese Made with Plant Enzyme (Mayo Gyi)

http://hdl.handle.net/20.500.12678/0000007186

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39.pdf (3.1 MB)

Publication type
		Journal article
Upload type
		Publication
Title
	Title	Evaluation of Physico-chemical Quality Parameters of Soft Cheese Made with Plant Enzyme (Mayo Gyi)
	Language	en
Publication date		2018-01-01
Authors
		Bo Bo Thet
		Pansy Kyaw Hla
Description
		The aim of this research work is to prepare soft cheese from goat and cow milk. Milk samples were collected from different sources such as cow milk (Ngwe Sin Palei and Sein Lei Kan Thar Brands) from Hledan Market, Karnayut Township and native cow milk from Ywar Thit Village, Htantabin Township, Yangon Region. Similarly, native goat milk from Ywar Thit Village, Htantabin Township and Insein Township. Soft cheese was prepared from different milk samples. The physicochemical characteristics, yield percent and shelf-life of prepared soft cheese were also investigated. In this research work, heating time and temperature, sodium chloride, calcium chloride and swallow-wort (Mayo Gyi) were important control parameters for preparation of soft cheese. Itwas observed that heating time (15min), heating temperature (60°C), sodium chloride (4%), calcium chloride (0.02%) and swallow-wort (2%) were the most suitable conditions for the preparation of soft cheese.
Keywords
		soft cheese, heating time and temperature, sodium chloride, calcium chloride, swallow-wort (Mayo Gyi)
Journal articles
		Universities Research Journal
		15-25
		Vol. 11, No.3