الفهرس 
Rate of reconstitutionOnly 14 pages are availabe for public view
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Abstract
In this p a r t , it was seen t o increase the yield of Dombati Cheese through heat lng its reconstituted salted milk. In bcluded two main sections, The first dealt with
the different factors affecting the cheese processing . The second intended with the manufactured and pickled chees ee The content and conclusions of every sect ion .cou.ld be summarized as follows ;- Sect ion (A) I Guide .Experbe t o Processing In this section, the hereunder elements werk revealed:- (-I ): Rate of Reconstitution: Three rates of reconstitution were adopted . They were one part of *;;h3ie nlill,r povideu Lo -2, 5, akd S’pa~ts of water a The constitilt lonal prspert ies of thet s cheese-milks Including their corrected laetometer reading, pH, titratakle acidity, fat, SFm, =d lactose were revealed. The effect of salting these milks on these estUc?tes was disclosed as well. ( T I ) : Salt Ratio: IP-- The cheese-milk was salted at the r a t i o of 200 (pn/ kg milk powder. (IIX) : Doses of Renne.t and Calcium Chloridet lls -- The best dss6s of rennet and calcium ehlo~ide wepe found as follows g- Treatment 182 8 0.04 % rennet and 0.02 $ CaCZ2. Treatment 1:5 ; 0*04 % remet and 0.06 % CaCI2. Treatment 1g6 8 0.04 % rennet and 0.04 % CaC12. (IJ) 3 Heat Treatments 4 Salted cheese-milk was treated by heat in the fern of pasteu~izatfon process a$ 72OC, for 15 secondao S e c t i o n (B) : IvIanuf actured and Picklad Cheeses _PI -- The above stated three milks were transformed into cheese. Their resultant cheeses and wheys were studied in resrpeet t o the fallowing:- (-I ): Yield Appraisal (A) r Yield Percew: The fresh and pickled cheese of treatment 1:2 had the highest mean, followed by treatment 1:5, then 1:6. Heating the salted mfik of treatment f :2 diminished its frearh and pickled cheese y i e l d then the unheated mPlk. (-B ) : Drfed Milk Yield: The mean value of treatment 1:2 f r e s h cheese was the lowest, while t h a t of treatment 1:6 was the highest* When the cheese of treatment 1:2 was pickled, its mean became the highest a f t e r any period of picklhg, The mean value of treafment 1:6 was higher tbm t h a t of k:5 a f t e r 15 days of pickling. Extending the pickling time to 30 days converged the two means. They became the same a f t e r 45 days. A t the end of pickling, the mean valus of treatment 1:5 became the higher. Heating the salted milk of treatment 1:2 f a i l e d t o increase the yizld of fresh md pickled cheese when assessed on this basis. On the contrary, 5% was e f f e c t i v e i n the more diluted cheese milks. (2): T o t a l S o l i d s Yiel-4: Treatment 1:6 hsd the highest mean of fresh cheese. The mean values of treatment 1:2 and 1:5 were nearly the same. The meal value of treatment 1:2 becme the highest perf od zf t er any pickling/.Af t e r 15 days of pickling treatment 1 :6 had a higher mew than treatment 1:5. The two means were nearly equated a f t e r 30 and 45 days. The mean of treatment 1:5 became the higher at the expiry of pickling.