Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer
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 con...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | Arabic |
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The Union of Arab Universities
2019-09-01
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| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_59410_e200f1011b7f854317b7d76349c10817.pdf |
| _version_ | 1797269813389688832 |
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| author | Rowida Abd Elkader Rezk Awaad Zakaria Rizk Hassan Wafaa Salama |
| author_facet | Rowida Abd Elkader Rezk Awaad Zakaria Rizk Hassan Wafaa Salama |
| author_sort | Rowida Abd Elkader |
| collection | DOAJ |
| description | 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. |
| first_indexed | 2024-04-25T01:54:20Z |
| format | Article |
| id | doaj.art-89390c7761c1432396987f6871f7f78b |
| institution | Directory Open Access Journal |
| issn | 1110-2675 2636-3585 |
| language | Arabic |
| last_indexed | 2024-04-25T01:54:20Z |
| publishDate | 2019-09-01 |
| publisher | The Union of Arab Universities |
| record_format | Article |
| series | Arab Universities Journal of Agricultural Sciences |
| spelling | doaj.art-89390c7761c1432396987f6871f7f78b2024-03-07T17:36:56ZaraThe Union of Arab UniversitiesArab Universities Journal of Agricultural Sciences1110-26752636-35852019-09-012721503151110.21608/ajs.2019.12720.103159410Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacerRowida Abd Elkader0Rezk Awaad1Zakaria Rizk Hassan2Wafaa Salama3Food Science, Fac. Agric., Ain Shams Univ.Depart of Food Science, Fac. Agric., Ain Shams Univ.Department of Food Sci., Fac. Agric., Ain Shams Univ.Dairy Res. Dept., Food Technology Research Institute, Agricultural Research Center,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.https://ajs.journals.ekb.eg/article_59410_e200f1011b7f854317b7d76349c10817.pdflow fat cheese lfcbuttermilk powder bmpsodium casienat sc |
| spellingShingle | Rowida Abd Elkader Rezk Awaad Zakaria Rizk Hassan Wafaa Salama 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 low fat cheese lfc buttermilk powder bmp sodium casienat sc |
| title | Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer |
| title_full | Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer |
| title_fullStr | Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer |
| title_full_unstemmed | Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer |
| title_short | Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer |
| title_sort | production of low fat white soft cheese using sodium caseinate and or butter milk powder as a fat replacer |
| topic | low fat cheese lfc buttermilk powder bmp sodium casienat sc |
| url | https://ajs.journals.ekb.eg/article_59410_e200f1011b7f854317b7d76349c10817.pdf |
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