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Manufacture of low fat domiati cheese using fat mimetics [electronic resource].

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Kebary, K. M. K

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Language: English Summary language: Arabic Description: p.1887-1899Other title:

تصنيع الجبن الدمياطى منخفض الدهن باستخدام بدائل الدهون [Added title page title]

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Minufiya journal of agricultural research, 2009 V. 34 (5) [electronic resource].

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In: Minufiya journal of agricultural research 2009.v.34(5)Summary: Seven Domiati cheese treatments were made to study the effect of fat replacers on cheese quality. Control cheese was made from buffaloe's milk standardized to 5.0% fat. Another six cheese treatments were made by replacing 20, 40 and 60% of milk fat by either Dairy-Lo® (a protein based fat replacer) or Littesse® (a carbohydrate based fat repalcer) individually. Replacement of milk fat with fat replacers caused a pronounced increase in moisture content and decrease In total calorific values of cheese treatments. Using Dairy_Lo® Increased the protein content, while using littesse increased the total carbohydrate content of cheese treatments.

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Seven Domiati cheese treatments were made to study the effect of fat replacers on cheese quality. Control cheese was made from buffaloe's milk standardized to 5.0% fat. Another six cheese treatments were made by replacing 20, 40 and 60% of milk fat by either Dairy-Lo® (a protein based fat replacer) or Littesse® (a carbohydrate based fat repalcer) individually. Replacement of milk fat with fat replacers caused a pronounced increase in moisture content and decrease In total calorific values of cheese treatments. Using Dairy_Lo® Increased the protein content, while using littesse increased the total carbohydrate content of cheese treatments.

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