TECHNOLOGICAL STUDIES ON PROCESSED CHEESE | ||||
| Menoufia Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 3, Issue 3, May and June 2018, Page 77-78 PDF (147.64 K) | ||||
| Document Type: original papers | ||||
| DOI: 10.21608/mjfds.2018.175629 | ||||
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| Authors | ||||
| K. M.A. Kamly; K. M.K. Kebary; R. M. Badawy | ||||
| Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ. | ||||
| Abstract | ||||
| Processed cheese is one of the most famous and consumed cheeses in the world. The consumption of processed cheese in Egypt has increased in recent years due to its high nutritional value and high storage capacity for long periods at room temperature. As well as the large diversity of categories, this can be consumed on other forms such as blocks or slices or triangles or others in addition to the economic return high. Due to the increasing demand for processed cheese, this research was carried out to try to using whey protein to benefit from the high nutritional value and to reduce the problems of the drainage of whey resulting from the manufacture of cheese. The study was also interested in trying to produce the low-fat processed cheese spread. So the study was divided into three parts. In first part, is producing processed cheese spread by replacing fresh Ras cheese with whey protein hydrolysate and the results showed that up to 5.0% of the fresh Ras cheese could be replaced without affecting the processed cheese properties. In the second and third part of the study, is the effect of replacing milk fat with some fat replacers to reduce percentage of cheese fat and overcome some diseases. The obtained results showed that 50% of milk fat could be replaced by Avicel® without affecting processed cheese properties. | ||||
| Keywords | ||||
| Processed cheese; whey protein; low fat and fat replacers | ||||
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