PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH GINGER EXTRACT. | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 5, Volume 1, Issue 7, July 2010, Page 429-439 PDF (519.56 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2010.82471 | ||||
 View on SCiNiTO | ||||
| Authors | ||||
| M. Abd El-Aziz; Faten L. Seleet; Sahar H. S. Mohamed; Hayam M. Abbas | ||||
| Dairy Science Dept., National Research Centre, Dokki, Giza, Egypt. | ||||
| Abstract | ||||
| UF soft cheese fortified with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh ginger rhizome was extracted and added separately to 100 gm milk retentate. The latter batch had no ginger extract as a control. All groups were salted with 4 % NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately pickled in salted permeate (4%), while the other was kept without pickling. All cheese samples were stored at 5±2°C for 6 weeks. The results revealed that, cheese pickling increased the proteolysis and acid value, while decreased pH and total volatile fatty acids (T.V.F.A.). Fortification with ginger extract enhanced cheese proteolysis and (T.V.F.A.), while reduced pH value and peroxide values (P.V.) of cheese samples. In general, un-pickled soft cheese was more springiness, firmer, darker and more yellowish compared with pickled cheese samples. Fortification with ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree and decrease in firmness of both pickled and un-pickled soft cheese. Ginger extract-fortified cheese enhance the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris, which more pronounced in pickled samples. Mould and Yeast were detected only in control cheese samples after 2 weeks. Ginger extract fortified cheese gained the highest scores for flavour, texture and overall acceptability in both pickled and un-pickled cheese samples, which became more acceptable over storage. | ||||
|
Statistics Article View: 179 PDF Download: 424 |
||||
