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Introduction
Cheese is the most diverse group of dairy products, consumed in large quantities in many parts of the world. For example, in 1988 the world production of cheese exceeded 14 million tonnes, with more than 2000 varieties (Robinson and Tamime 1991).
In Jordan, the annual cheese production was estimated to be 2250 tonnes and per capita consumption was 2.3 kg/year (FAO 1990). A boiled, white-brined cheese, nabulsi, named after the city of Nabuls on the West Bank of Jordan, is the main cheese produced locally.
Nabulsi cheese is consumed at breakfast or dinner meals. It is also used in the manufacture of local desserts such as kunafeh (Humeid and Tukan 1986; Haddadin et al. 1995a,b). The literature describing the manufacture and properties of nabulsi cheese is extremely sparse (Humeid and Tukan 1986; Yamani et al. 1987; Humeid et al. 1990; Tukan and Humeid 1991; Haddadin et al. 1995a,b; Haddadin et al. 1996). Therefore, the purpose of this paper is to describe nabulsi cheese as a traditional cheese in Jordan and suggest ways this traditional product could be developed.
Characteristics
According to legend, the first cheese was made when an Arab merchant crossed the desert carrying milk in a container made from a sheep's stomach. He found that milk separated into white solid (cheese) and greenish liquid (whey). Today, white-brined cheeses are popular throughout the Mediterranean and Middle Eastern countries. Several types are known, such as domiati, fetta, akawi, braided (mujaddal), baladi, halloumi and nabulsi. Table 1 illustrates the chemical composition of some selected white-brined cheeses available in the Jordanian market.
The chemical composition of nabulsi cheese varies depending on the method of manufacture, type of milk and seasonal changes. Nabulsi cheese was traditionally made from raw sheep's milk. Today, nabulsi cheese is produced on a commercial scale from blends of cow, goat and sheep milk. Figure 1 illustrates the general procedure for the manufacture of nabulsi cheese.
Nabulsi cheese is usually boiled in brine solution, as an alternative to pasteurisation. This step is carried out by dipping cheese pieces in boiling brine. The pieces are then taken out of the brine, cooled and stored in the same brine solution (5-20% NaCl) using 10-20 L cans, the most convenient method for preservation in warm...