Two types of Iranian fermented-white cheese were formulated and manufactured from 100 percent recombined milk with 21 and 12 percent total solids. After 2.5 months ripening period at 9±1°C the recombined cheese samples were compared by two similar cheese prepared from natural milk. Homogenization process of recombined milk resulted in a uniform texture for both milk and. related cheese. When compared with natural cheese prepared at the pilot plant or from industry, the recombined cheese exhibited appropriate physico-chernical properties.
Instron test of two recombined cheese showed a simiar shearing strength. The texture of the cheese sample from industry was almost twice as hard as the cheese prepared at the pilot plant. Statistical analysis (Tukey’s Test) resulted in very significant difference between the texture hardness of the cheese from industry and other samples . The chemical analysis of the cheese samples resulted in 8 percent more moisture content than the cheese form industry. Relatively, a lower lactic acid and fat content were exhibited in cheese prepared at the pilot plant. The salt content of all cheese samples was ranged from 4.0 to 6.0 percent. The Variance analysis showed that every sample of cheese contained the same salt content through the cheese cub.A very significant difference between salt content of natural or recornined cheese was observed by t—Test.
Cheese made with different starters, exhibited a different organoleptic properties
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