Effect of Heat Treatment, Level of Sodium Chloride, Calcium Chloride On the Chemical Composition of White Cheese

Three trials were carried out in this study. In the first trial raw cowʹs milk with 6% sodium chloride was processed into cheese. In the second and third trials pasteurization temperatures of 72°C/1 min and 63°C/30 min and 2%, 4% and 6% sodium chloride and 0.02% and 0.04% calcium chloride were used in each treatment respectively. Results showed that protein, total solids and ash contents and titratable acidity were significantly (P<0.001) highest in raw milk cheese. Heat treatment had no significant effect on fat content of cheese. The fat content was higher when cheese was made with 2% sodium chloride and lowest when 6% sodium chloride was added to milk (P<0.001). The protein, total solids, ash contents and titratable acidity were significantly (P<0.001) affected by sodium chloride level in cheese. Calcium chloride had no significant (P>0.05) effect on the fat content of cheese. However, the protein, total solids and ash contents were significantly (P<0.001) higher in cheese made without added calcium chloride. There was no significant difference in the titratable acidity in cheese with two levels of calcium chloride