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Item

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  1. University of Yangon
  2. Department of Industrial Chemistry

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

http://hdl.handle.net/20.500.12678/0000007186
http://hdl.handle.net/20.500.12678/0000007186
f17178ce-c304-4471-a118-54e18b851a60
7add88f2-e8ae-4d8c-bc2d-e9fbee2486e1
Name / File License Actions
39.pdf 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
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