Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer
Abd Elkader, R., Awaad, R., Rizk Hassan, Z., Salama, W. (2019). Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer. EKB Journal Management System, 27(2), 1503-1511. doi: 10.21608/ajs.2019.12720.1031
Rowida Shazly Abd Elkader; Rezk Azab Awaad; Zakaria Mohamed Rizk Hassan; Wafaa Mahmoud Salama. "Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer". EKB Journal Management System, 27, 2, 2019, 1503-1511. doi: 10.21608/ajs.2019.12720.1031
Abd Elkader, R., Awaad, R., Rizk Hassan, Z., Salama, W. (2019). 'Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer', EKB Journal Management System, 27(2), pp. 1503-1511. doi: 10.21608/ajs.2019.12720.1031
Abd Elkader, R., Awaad, R., Rizk Hassan, Z., Salama, W. Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer. EKB Journal Management System, 2019; 27(2): 1503-1511. doi: 10.21608/ajs.2019.12720.1031

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
Article 19, Volume 27, Issue 2, September and October 2019, Page 1503-1511  XML PDF (974.78 K)
Document Type: Original Article
DOI: 10.21608/ajs.2019.12720.1031
View on SCiNiTO View on SCiNiTO
Authors
Rowida Shazly Abd Elkader email orcid 1; Rezk Azab Awaad2; Zakaria Mohamed Rizk Hassan3; Wafaa Mahmoud Salama4
1Food Science, Fac. Agric., Ain Shams Univ.
2Depart of Food Science, Fac. Agric., Ain Shams Univ.
3Department of Food Sci., Fac. Agric., Ain Shams Univ.
4Dairy Res. Dept., Food Technology Research Institute, Agricultural Research Center,
Abstract
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.
Keywords
Low fat cheese LFC; buttermilk powder BMP; sodium casienat SC
Statistics
Article View: 324
PDF Download: 553