Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract
Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made wi...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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Turkish Science and Technology Publishing (TURSTEP)
2019-06-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2391 |
| _version_ | 1797912036303175680 |
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| author | Usman Mir Khan Ishtiaque Ahmad Saima Inayat Hafiz Muhammed Arslan Amin Zeliha Selamoglu |
| author_facet | Usman Mir Khan Ishtiaque Ahmad Saima Inayat Hafiz Muhammed Arslan Amin Zeliha Selamoglu |
| author_sort | Usman Mir Khan |
| collection | DOAJ |
| description | Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits. |
| first_indexed | 2024-04-10T11:50:01Z |
| format | Article |
| id | doaj.art-f8dafe4f8e98455c8a36abb1f77d48ab |
| institution | Directory Open Access Journal |
| issn | 2148-127X |
| language | English |
| last_indexed | 2024-04-10T11:50:01Z |
| publishDate | 2019-06-01 |
| publisher | Turkish Science and Technology Publishing (TURSTEP) |
| record_format | Article |
| series | Turkish Journal of Agriculture: Food Science and Technology |
| spelling | doaj.art-f8dafe4f8e98455c8a36abb1f77d48ab2023-02-15T16:17:11ZengTurkish Science and Technology Publishing (TURSTEP)Turkish Journal of Agriculture: Food Science and Technology2148-127X2019-06-017685686010.24925/turjaf.v7i6.856-860.23911164Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers ExtractUsman Mir Khan0Ishtiaque Ahmad1Saima Inayat2Hafiz Muhammed Arslan Amin3Zeliha Selamoglu4Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000Department of Dairy Technology, Faculty of Animal Production and Technology, University of Veterinary and Animal Sciences, Lahore, 54000Department of Medical Biology, Faculty of Medicine, Niğde Ömer Halisdemir University Campus, 51240, NiğdeCitrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v) were used as natural milk coagulant instead of rennet to apply for Cheddar cheese making from buffalo milk. The physicochemical properties of Cheddar cheeses were compared with cheese made with 0.002% (v/v) rennet (control cheese). Physicochemical properties of Cheddar cheese showed that cheese made with 1% and 2% of CFE had a crumbly and slightly softer texture/appearance. While cheeses containing 3 and 4% crude flowers extracts had semi-hard texture/appearance of curd similar to rennet added cheese. Protein analysis shows that crude flowers extracts made cheese had significantly higher protein content than control. The Cheddar cheese with 3% and 4% CFE were preferred by panelists instead of 1% and 2% CFE for their taste, texture/appearance and overall acceptability. Conclusively, crude flowers extracts coagulated Cheddar cheese fulfills the compositional requirement with acceptable organoleptic characteristics and at the same time provides nutritional health benefits.http://www.agrifoodscience.com/index.php/TURJAF/article/view/2391cheddar cheesecitrus reticulata blancobuffalo milkmilk coagulantcheddar cheese |
| spellingShingle | Usman Mir Khan Ishtiaque Ahmad Saima Inayat Hafiz Muhammed Arslan Amin Zeliha Selamoglu Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract Turkish Journal of Agriculture: Food Science and Technology cheddar cheese citrus reticulata blanco buffalo milk milk coagulant cheddar cheese |
| title | Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract |
| title_full | Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract |
| title_fullStr | Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract |
| title_full_unstemmed | Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract |
| title_short | Physicochemical Properties of Cheddar Cheese made from Citrus reticulata Blanco Crude Flowers Extract |
| title_sort | physicochemical properties of cheddar cheese made from citrus reticulata blanco crude flowers extract |
| topic | cheddar cheese citrus reticulata blanco buffalo milk milk coagulant cheddar cheese |
| url | http://www.agrifoodscience.com/index.php/TURJAF/article/view/2391 |
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