Rheological and Sensorial Characteristics of the Reformed Ras Cheese Made Using Cheese Trims and Different Starches

Table 1

Recipes of reformed Ras cheese made using Ras cheese trims and starches from different sources.

Ingredient (%)	Starch form
	Native						Pregelatinized
Ras cheese trims	80	80	80	77.5	77.5	77.5	80	80	80	77.5	77.5	77.5
Native corn starch	2.5	0	0	5	0	0	0	0	0	0	0	0
Native potato starch	0	2.5	0	0	5	0	0	0	0	0	0	0
Native rice starch	0	0	2.5	0	0	5	0	0	0	0	0	0
Pregelatinized corn starch	0	0	0	0	0	0	2.5	0	0	5	0	0
Pregelatinized potato starch	0	0	0	0	0	0	0	2.5	0	0	5	0
Pregelatinized rice starch	0	0	0	0	0	0	0	0	2.5	0	0	5
Table salt	1.5	1.5	1.5	1.5	1.5	1.5	1.5	1.5	1.5	1.5	1.5	1.5
Potassium sorbate	0.08	0.08	0.08	0.08	0.08	0.08	0.08	0.08	0.08	0.08	0.08	0.08
Water	16	16	16	16	16	16	16	16	16	16	16	16
Total	100	100	100	100	100	100	100	100	100	100	100	100