PHYSICOCHEMICAL COMPOSITION OF THE WHITE BRINED CHEESE OF DIFFERENT SHEEP BREEDS REARED IN THE MOUNTAIN REGIONS OF MIDDLE RHODOPE
Keywords:
cheese, physicochemical composition, Karakachan breed, Rhodope Tsigai, Midlle Rhodope breed, Cross breed sheepAbstract
The objective of the present study was to investigate the changes in the physicochemical composition of the white brined cheese from Middle Rhodope during the examined period May–July, produced from Karakachan breed, Rhodope Tsigai, Middle Rhodope breed sheep and their crosses. The white brined cheese produced from sheep milk during the lactation is characterized by constant quantities of moisture and total solid, the ash content decreased by 16%, protein (from 12.10 to 13.66%) and the fat content varied slightly from 15 58 to 16.89%, until the cheese produced by Rhodope Tsigai was characterized by a moisture content from 53.95 to 59.51%, total solids increased by 13.7%, ash content from 6.93 to 7 , 33%, protein content from 12.80 to 13.30% and fat content from (16.10 to 17%. The white brined cheese from Middle Rhodope breed sheep and crossbreeds had a high
moisture content (up 62%), low total solids- from 31 to 40%, ash from 5 to 8%, protein- 11 to 14% and fats – 12.5 to 16.9%.
References
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