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E. H. E. Ayad, A. A. Heraz, S. A. Awad and S. M. Darwish, “Development of Processed Cheese Spread Using Ras Cheese Whey, Soybean Flour and Palm Oil,” Egyptian Journal of Dairy Science, Vol. 39, No. 2, 2011, pp. 243-252.

has been cited by the following article:

• TITLE: Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making

  AUTHORS: Sameh Awad, Nour Elhoda Ahmed, Morsi El Soda

  KEYWORDS: Processed Cheese; Exopolysaccharide Producing Cultures; Salt Whey; UF Whey

  JOURNAL NAME: Food and Nutrition Sciences, Vol.4 No.9B, September 20, 2013

  ABSTRACT: The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from EPS-negative cheeses. Processed cheeses were manufactured using young (1 day) or 1-month-old EPS-positive or EPSnegative Cheddar cheese and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and fat of processed cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese was softer, less chewy and gummy than the EPS-negative cheeses. The hardness and chewiness were lower in processed cheeses made from 1-month-old Cheddar than in the corresponding cheeses made from 1-day-old Cheddar cheese. Sensory scores for texture of EPS positive processed cheeses were higher than those of the EPS-negative cheeses. Generally, processed cheese made from replacing all added water with whey received higher scores in flavor and overall than did the corresponding cheeses made without whey. The obtained results are showing promise for application of salt whey in processed cheese making.