Production and evaluation of processed cheese analogue using ricotta cheese prepared from sweet whey
Other Title(s)
إنتاج وتقييم مشابه جبن مطبوخ باستخدام الجبن الريكوتا المصنع من الشرش الحلو
Joint Authors
Source
Alexandria Journal of Food Science and Technology
Issue
Vol. 14, Issue 1 (30 Jun. 2017), pp.1-11, 11 p.
Publisher
The Scientific Society of Food Industry
Publication Date
2017-06-30
Country of Publication
Egypt
No. of Pages
11
Main Subjects
Abstract EN
Spreadable processed cheese analogue was prepared by replacing 2.5, 5 and 7.5% of skim milk powder with 9.22, 18.44 and 27.7 of Ricotta cheese, respectively.
The obtained results showed that it is possible to successively use Ricotta cheese as an ingredient for processed cheese manufacturing with good flavour and acceptability.
Production of processed cheese analogue with addition of Ricotta cheese significantly increased the total nitrogen, soluble nitrogen, fat and ash as compared with the control.
At the same time, lactose content was significantly decreased comparing with the control.
However, total solids, salt contents and pH values in all treatments were changed within a narrow range where the variations were not significant.
Storage of cheese for 60 days showed a general trend of increment in all components ratios except lactose where the ratios were decreased.
The texture of processed cheese analogue improved with adding Ricotta cheese.
Replacement of skim milk powder at ratios of 2.5 and 5% with Ricotta cheese did not alter the colour, taste and overall acceptability while the 7.5% revealed the lowest acceptability by the panellists.
Therefore, producing processed cheese analogue can be made with addition of Ricotta cheese up to 18.44% with satisfied sensory attributes.
American Psychological Association (APA)
Shamsia, S. M.& al-Ghannam, M. 2017. Production and evaluation of processed cheese analogue using ricotta cheese prepared from sweet whey. Alexandria Journal of Food Science and Technology،Vol. 14, no. 1, pp.1-11.
https://search.emarefa.net/detail/BIM-954917
Modern Language Association (MLA)
Shamsia, S. M.& al-Ghannam, M. Production and evaluation of processed cheese analogue using ricotta cheese prepared from sweet whey. Alexandria Journal of Food Science and Technology Vol. 14, no. 1 (Jun. 2017), pp.1-11.
https://search.emarefa.net/detail/BIM-954917
American Medical Association (AMA)
Shamsia, S. M.& al-Ghannam, M. Production and evaluation of processed cheese analogue using ricotta cheese prepared from sweet whey. Alexandria Journal of Food Science and Technology. 2017. Vol. 14, no. 1, pp.1-11.
https://search.emarefa.net/detail/BIM-954917
Data Type
Journal Articles
Language
English
Notes
Includes bibliographical references : p. 8-10
Record ID
BIM-954917