Ripened Curd Cheese Slurries in the Manufacture of Processed Cheese | ||||
| Alexandria Journal of Food Science and Technology | ||||
| Article 5, Volume 3, Issue 2, December 2006, Page 43-50 PDF (396.58 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/ajfs.2006.19627 | ||||
 View on SCiNiTO | ||||
| Abstract | ||||
| The effects of Ras curd slurries in the manufacture of processed cheese on chemical, rheological and organoleptic properties were studied. Curd slurries were incorporated to provide flavourofagedcheese.SevenRascurdslurrieswere prepared using lactic acid bacteria isolated from Egyptian dairy products. The pH, fat and protein contents were not affected by replacing aged cheese with curd slurries. The moisture content was found to be playing a major role in textural properties of processed cheeses. Consistency was found to be related to hardness. Sensory scores for texture and flavourofblendingofyoungRascheeseandcheeseslurriespreparedusingLb. salivarius 194KC, Lc. lactis subsp. lactis 608N and Lb. salivarius 194KC & Lc. lactis subsp. lactis 64RM were higher than those of the blending of aged/young Ras cheese. Cheese slurries could offer some advantages for processed cheese industries in Egypt; low production costs, improving the consistency, diverse flavourrange,extendedshelf-life,lowstoragecostsandimproved functionality. | ||||
| Keywords | ||||
| cheese slurry; Processed cheese; texture; rheology; sensorial properties; moisture; Protein content; pH | ||||
|
Statistics Article View: 138 PDF Download: 254 |
||||
