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Production of low-fat white soft cheese using sodium caseinate and or butter milk powder as a fat replacer
Other Title(s)
إنتاج جبن أبيض طرى منخفض الدهن باستخدام كازينات الصوديوم و أو اللبن الخض المجفف كبديل للدهن
Joint Authors
Awwad, Rizq Azab
Salamah, Wafa Mahmud
Abd al-Qadir, Ruwaydah Shadhili
Hasan, Zakariyya Muhammad Rizq
Source
Arab Universities Journal of Agricultural Sciences
Issue
Vol. 27, Issue 2 (31 May. 2019), pp.1503-1511, 9 p.
Publisher
Ain Shams University Faculty of Agriculture
Publication Date
2019-05-31
Country of Publication
Egypt
No. of Pages
9
Main Subjects
Topics
Abstract EN
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.
American Psychological Association (APA)
Abd al-Qadir, Ruwaydah Shadhili& Awwad, Rizq Azab& Hasan, Zakariyya Muhammad Rizq& Salamah, Wafa Mahmud. 2019. Production of low-fat white soft cheese using sodium caseinate and or butter milk powder as a fat replacer. Arab Universities Journal of Agricultural Sciences،Vol. 27, no. 2, pp.1503-1511.
https://search.emarefa.net/detail/BIM-999765
Modern Language Association (MLA)
Abd al-Qadir, Ruwaydah Shadhili…[et al.]. Production of low-fat white soft cheese using sodium caseinate and or butter milk powder as a fat replacer. Arab Universities Journal of Agricultural Sciences Vol. 27, no. 2 (2019), pp.1503-1511.
https://search.emarefa.net/detail/BIM-999765
American Medical Association (AMA)
Abd al-Qadir, Ruwaydah Shadhili& Awwad, Rizq Azab& Hasan, Zakariyya Muhammad Rizq& Salamah, Wafa Mahmud. Production of low-fat white soft cheese using sodium caseinate and or butter milk powder as a fat replacer. Arab Universities Journal of Agricultural Sciences. 2019. Vol. 27, no. 2, pp.1503-1511.
https://search.emarefa.net/detail/BIM-999765
Data Type
Journal Articles
Language
English
Notes
-
Record ID
BIM-999765