Improving the quality properties and extension the shelf life of soy cheese | ||||
| International Journal of Family Studies, Food Science and Nutrition Health | ||||
| Volume 2, Issue 1, June 2021, Page 120-142 PDF (1 MB) | ||||
| Document Type: Original Research | ||||
| DOI: 10.21608/ijfsnh.2021.213447 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| Nadra S. Y. Hassan; Amany M. El-Deeb; Sayed Ahmed, E.F | ||||
| Food Technology Research Institute, Agricultural Research Center, Giza, Egypt. | ||||
| Abstract | ||||
| This study was to improving properties and enhancing the shelf life of soy cheese. Cheeses made from soymilk (100%) or soymilk blended with fresh skim milk (75%:25%) was storage in brine solutions (5 and 10 g/100 ml NaCl) for 60 days at 5±1°C. Chemical, microbiological, textural and Sensory evaluation was carried out during storage time at fresh, one and two months. Moisture, ash, total nitrogen (TN), soluble nitrogen (SN), salt and yield contents were significantly (P<0.05) affected by blended with skim milk and brine concentrations used in the experimental cheeses at fresh and during storage. Minerals (Ca, P, K and Zn) in soy cheese blended with 25% fresh skim milk (D treatment) recorded the highest values at in comparing to soy cheese (A treatment). The PH values showed little decreased in brined soy cheese at fresh in 5 and 10% NaCl solutions. Microbiological properties showed that slightly decreased in the log counts of Lactobasillis bulgaricus and Streptococcus. thermophilus of brined soy cheese in all treatments and reaching the lowest count after two months of storage and no significant (P ˃0.05) changes between treatments in total bacterial counts at fresh. Firmness recorded increased values at fresh in A, B and C treatments in compared to C, D and E treatments, while Cohesiveness, Gumminess, Chewiness and Resilience values were decreased during storage period of all soy cheese treatments. The proportion of fresh skim milk (25%) used in soy cheese significantly (p < 0.05) influenced on sensory characteristics and improved generally at fresh and during storage compared to soy cheese (100% soymilk). Also, treatments storage in 5 and10% brine solutions at 5±1°C enhancing the shelf life up to 60 days of storage period. | ||||
| Keywords | ||||
| Soy cheese; Shelf life; Brine solution; Chemical analysis; Texture; Sensory evaluation | ||||
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