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Improving the quality of karish cheese by using fat replacers (inulin and peafibers) [electronic resource].

By:

El-Nagar,G.F

Contributor(s):

Abd El-Aty, A. M

Language: English Summary language: Arabic Description: p.103-115Other title:

تحسين جودة الجبن القريش باستخدام بدائل الدهون (inulin وال peafibers) [Added title page title]

Uniform titles:

Annals of agricultural science, Moshtohor, 2004 v.42 (1) [electronic resource].

Subject(s):

Online resources:

Full Text Article

In: Annals of Agricultural Science, Moshtohor 2004.v.42(1)Summary: Karish cheese was manufilctnred from reconstitoted skim milk (11% SNF) by using fat replacers (inulin at the rate of 0.5, 1.0 and 1.5 % or pea fiber at the rate of 0.2, 0.4 and 0.6 %). The rheological properties of the resultant fresh cheese were stodied e.g. hardness, adhesiveness, cohesiveness, elasticity. gwnminess and chewiness. Using fibers caused a decrease in hardness and elasticity while the other rheological properties were increased. The resultant cheeses were also analysed chemically (moisture. total nitrogen, acidity, saIt and ash) and microbiologically for tola1 bacterial connt, coliforms and yeasts & moulds. The yield was calculated and the sensory evaluations were also carried out when fresh and during storage for two weeks in refiigerator. The results showed that all treated cheeses were better than the control cheese. The best treatment was that treated with 1.0 % inulin. Thus, this treatment Was examined for microstrnclnre by scanning electron microscopy compared with the control.

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Karish cheese was manufilctnred from reconstitoted skim milk (11% SNF) by using fat replacers (inulin at the rate of 0.5, 1.0 and 1.5 % or pea fiber at the rate of 0.2, 0.4 and 0.6 %). The rheological properties of the resultant fresh cheese were stodied e.g. hardness, adhesiveness, cohesiveness, elasticity. gwnminess and chewiness. Using fibers caused a decrease in hardness and elasticity while the other rheological properties were increased. The resultant cheeses were also analysed chemically (moisture. total nitrogen, acidity, saIt and ash) and microbiologically for tola1 bacterial connt, coliforms and yeasts & moulds. The yield was calculated and the sensory evaluations were also carried out when fresh and during storage for two weeks in refiigerator. The results showed that all treated cheeses were better than the control cheese. The best treatment was that treated with 1.0 % inulin. Thus, this treatment Was examined for microstrnclnre by scanning electron microscopy compared with the control.

Summary in Arabic.

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