Characteristics of Low Fat Domiati Cheese Made with Sodium Chloride and /or Potassium Chloride
Domiati cheese was made by the traditional method from a mixture of Buffalo’s and Cow ’s milk (2% fat). Milk was salted by 2% salt either singly or as mixtures of sodium chloride and potassium chloride at a molar (ratio) of 2:0, 0:2, 1:1 and 2:1, respectively. The resultant cheese was chemically, microbiologically and sensory evaluated during storage at refrigerator ... إقراء المزيد