IMPROVING THE QUALITYOF LOWFAT UF-WHITE SOFT PICKLED CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 1, Volume 7, Issue 2, February 2016, Page 59-70 PDF (916.13 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2016.42810 | ||||
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| Authors | ||||
| H. H. Omar; Amal M. M. El-Nimer; M. A. Ahmed | ||||
| Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center , Dokki , Giza , Egypt . | ||||
| Abstract | ||||
| Buffalo's skim milk retentate was used to manufacture a good quality low fat UF-white soft pickled cheese with two different fat replacers namely Slendid® 200 or Glucomannan and heat shocked culture. The resultant retentate was divided to six treatments as follows: The first one was standardized to 45% Fat/DM and used for full-fat (FF) UF-white cheese and served as (control, Tr1). The other five treatments were mad from retentatestanderized 20% Fat/DM, one of them was served as (control,Tr2) while the other four treatments were used for the application of two kinds of fat replacer Tr3 and Tr4 by adding 0.2 g/liter milk of Slendid® 200 (SL) or Glucomannan (GM); Tr5 and Tr6 by adding 0.2g/liter milk of Slendid® 200 or Glucomannan with heat shocked of Lb. helviticus and Lb. bulgaricus. All cheeses were then pickled in previously pasteurized brine solution 4% Naclat 5 ± 1 º C for 30 days. Fresh and stored cheese were chemically analyzed and sensory evaluation. Also. Micro structure of cheeses were determined. The obtained results revealed that decreasing the fat content of cheese had an obvious effect on the chemical composition, cheese yield of the resultant cheese where it increased the moisture content, total protein and pH values and decreased cheese yield, acidity, cheese ripening, total volatile fatty acids and cholesterol content compared with full-fat cheese (Tr1) when fresh and after 30 days of storage. Micro-structure of low fat shown that casein and fat globles were more dispersed in the cheese texture than that of (Tr1). Addition of fat replacer (FR) increased the chemical properties, cheese yield, ripening indices, TVFA content. In respect of total cholesterol content, Glucomannanwith heat shocked stimulate the reduction of cholesterol ascompared with Slendid® 200 after 30days of pickling . Also, data showed that, Slendid® 200 increased the openness of cheese texture the end of pickling as compared with Glucomannan. Moreover, data showed that the Sensory scores full-fat cheese was awarded best when fresh and after 30 days of pickling as compared with low fat which have inferior quality cheese. However, Fat replacer improved the organoleptic properties of low fat cheese when fresh and after 30 days of pickling, especially its body and texture. | ||||
| Keywords | ||||
| Low Fat white cheese; Slendid® 200; Glucomannan; heat shocked culture Chemical composition; Micro structure | ||||
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