[Characteristics] [Production] [Preservation] [Spoilage]
|Humeid and Tukan described the method of Nabulsi
cheese production (1986) and Humeid et al. (1990)
and can be described as follows:
1- sheep’s milk is warmed to about 35C and coagulated by rennet for 40-60 minutes until a curd is formed .
2- The curd is then strained in cheese cloth and the resulting solid residue is pressed for up to two hours.
3- The pressed cheese is then cut into small rectangular blocks with dimensions of (8x4x2 cm). These pieces are sprinkled with salt for further whey drainage and is then boiled.
4- Boiling is done by dipping cheese pieces in boiling brine ( not less than 15% w/v salt ) and heating at boiling temperature until pieces soft and float on the surface of the brine. This process usually requires about 5-15min.
5- The pieces are then taken out of the brine, placed over a flat surface, reshaped by slight pressing, then left to cool.
6-The cheese is then stored, with the brine in which it was boiled using 10-20 Liter cans, usually without refrigeration.
- Humeid, M. Tukan, S. 1986. Toward the Development of the Traditional Method of White Boiled "Nabulsi" cheese Production, Dirasat.13 (5):19-29.
- Humeid, M. A., Tukan, K. and Yammani, M. I. 1990. In Bag Steaming of White Brined Cheese as a Method for preservation. Milchwissenschasft. 45: 513-516.
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