plastic cheese from ewe's milk

Summary- Two methods of making kneaded plastic cheeses from ewe's milk were compared. The first one was the slow acidified curd procedure by biological means, as used in traditional Kasseri cheese, and the second was the rapid acidified curd procedure, by using additional citric acid. Tradi-tional cheese had an 8 % higher yield than the chemically acidified one, due to the higher recoveries of milk constituents in cheese (fat, protein, total solids). Differences in pH, ash, Ca, P and NaCI con-tents of mature cheeses were also observed. In contrast, no significant differences in moisture, fat, pro-tein, soluble-N and quality between the two types of cheese were noted. So, both technologies of kneaded plastic cheese production can be used, but higher yield and minerai retention (Ca and P) were obtained for traditional cheese. The rapid acidified cheese was superior for controlling the acidification process, permeability to NaCI and involved a shorter acidification time of the curd, resulting in poten-tially better mechanization of the cheesemaking procedure. kneaded plastic cheese 1 Kasseri cheese 1acidified cheese 1 ripening Résumé- Étude comparative de 2 méthodes de préparation de fromage à pâte filée de lait de brebis. Deux méthodes de préparation de fromage à pâte filée à partir de lait de brebis ont été com-parées: la première, dite traditionnelle, était la méthode lente de l'acidification du caillé de faço