دورية أكاديمية
Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer
| العنوان: | Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer |
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| المؤلفون: | Rowida Abd Elkader, Rezk Awaad, Zakaria Rizk Hassan, Wafaa Salama |
| المصدر: | Arab Universities Journal of Agricultural Sciences, Vol 27, Iss 2, Pp 1503-1511 (2019) |
| بيانات النشر: | The Union of Arab Universities, 2019. |
| سنة النشر: | 2019 |
| المجموعة: | LCC:Agriculture |
| مصطلحات موضوعية: | low fat cheese lfc, buttermilk powder bmp, sodium casienat sc, Agriculture |
| الوصف: | The purpose of this study is to improve texture, flavor and overall quality of low-fat white soft cheese. Using sodium caseinate (SC) and / or butter milk powder (BMP) in different ratios. Buffalo’s milk was divided into two portions. The first portion was standardized to 3% fat and served as a control (1). The second portion was standardized to 1% fat and sub divided into five parts, the first part was served as control (2), the second part fortified with 2% SC (T1), the third part fortified with 2% BMP (T2), forth part fortified with 1% SC + 1% BMP (T3) and fifth part fortified with 0.5% SC + 1.5% BMP (T4). All cheese treatments stored in salted whey (5% NaCl) at 5±2°C up to 3 months. The results indicated that, control (2) had obviously lower moisture content than control (1). Addition of sodium caseinate and / or butter milk powder to cheese milk led to an increase in moisture content of resultant cheese compared to control (2). A slight increase was observed in total nitrogen % of low-fat all soft cheese treatments versus control (2) being more obvious in T2 and T3. Low-fat soft cheese treatments were characterized by higher soluble nitrogen % than control (2). Moreover, the results showed also that, replacing of milk fat with SC + BMP caused a decrease in hardness, adhesiveness, springiness, chewiness and gumminess in fresh cheese compared to control (2). Sensory properties of Low-fat soft cheese were highly improved by adding SC + BMP to cheese milk as a fat replacer. Low-fat soft cheese was most preferable in T3 with adding SC + BMP (1:1), those improved the compositional as well as the organoleptical properties, especially its body and texture of low fat brined soft cheese after 90 days of cold storage. |
| نوع الوثيقة: | article |
| وصف الملف: | electronic resource |
| اللغة: | Arabic English |
| تدمد: | 1110-2675 2636-3585 |
| Relation: | https://ajs.journals.ekb.eg/article_59410_e200f1011b7f854317b7d76349c10817.pdf; https://doaj.org/toc/1110-2675; https://doaj.org/toc/2636-3585 |
| DOI: | 10.21608/ajs.2019.12720.1031 |
| URL الوصول: | https://doaj.org/article/89390c7761c1432396987f6871f7f78b |
| رقم الأكسشن: | edsdoj.89390c7761c1432396987f6871f7f78b |
| قاعدة البيانات: | Directory of Open Access Journals |
Full Text Finder | تدمد: | 11102675 26363585 |
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| DOI: | 10.21608/ajs.2019.12720.1031 |