MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER
Kebary, K., Rajab, W., Youssef, I. (2011). MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER. EKB Journal Management System, 2(7), 357-366. doi: 10.21608/jfds.2011.81959
K. M. K. Kebary; W. A. A. Rajab; Iman T. A. Youssef. "MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER". EKB Journal Management System, 2, 7, 2011, 357-366. doi: 10.21608/jfds.2011.81959
Kebary, K., Rajab, W., Youssef, I. (2011). 'MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER', EKB Journal Management System, 2(7), pp. 357-366. doi: 10.21608/jfds.2011.81959
Kebary, K., Rajab, W., Youssef, I. MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER. EKB Journal Management System, 2011; 2(7): 357-366. doi: 10.21608/jfds.2011.81959

MAKING OF LOW FAT RAS CHEESE USING FAT REPLACER

Journal of Food and Dairy Sciences
Article 4, Volume 2, Issue 7, July 2011, Page 357-366  XML PDF (442.98 K)
Document Type: Original Article
DOI: 10.21608/jfds.2011.81959
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Authors
K. M. K. Kebary1; W. A. A. Rajab2; Iman T. A. Youssef2
1Dept. of Dairy Sci. and Tec., Faculty of Agriculture, Minoufiya Univ.
2Food Technology Res. Ins., Agric. Res. Center, Giza, Egypt.
Abstract
Seven Ras cheese treatments were made to study the effect of replacing milk fat with Novagel® RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cow's milk containing 3.0% fat, another three Ras cheese treatments were made from the same milk but were standardized to 2.0% fat with adding Novagel® at the rate of 0.0, 0.25% and 0.50% respectively. The other three Ras cheese treatments were made from cow's milk standardized to 1.0% fat with adding Novagel® at the rate of 0.0%, 0.50% and 1.0% respectively. Reducing the fat content of cheese milk caused a significant decrease in moisture, fat, titratable acidity, soluble nitrogen (SN), Shilovitch ripening index (S1) total volatile fatty acid content and scores of organoleptic properties of Ras cheese, meanwhile increased total nitrogen, salt, ash content and hardness of cheese was detected. Adding Novagel® increased the ripening indices, scores of organoleptic properties, acidity and moisture content, while decreased the hardness of cheese. Cheese treatment that made from 2.0% fat milk was the most acceptable one, and was not significantly different from control cheese. Ripening indices, titratable acidity scores of cheese, total nitrogen, fat and ash content of Ras cheese increased as ripening period proceeded, while cheese hardness and moisture decreased.
Keywords
Low fat Ras cheese; hardness; ripening indices; Novagel®; fat replacer
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