MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, vol.54, no.10, pp.553-556, 1999 (SCI-Expanded)
In this study, certain quality criteria of Kasar cheese produced from milk and preserved by the activation of the LP system were studied throughout a ripening period of 90 days. Results showed that thiocyanate: hydrogen peroxide (SCN-:H2O2) addition of 20:20 ppm made milk suitable for the production of Kasar cheese given the quality of the milk and the current cheese production process. Milk treated with 60:60 ppm SCN-:H2O2 could also be used in cheese production, although such treatment has untoward effects on flavor and texture.