Making of low fat ras cheese using fat replacer [electronic resource].
Language: English Summary language: Arabic Description: p.357-366Other title:- تصنيع الجبن الراس منخفض الدهن باستخدام بديل الدهن [Added title page title]
- Mansoura University journal of food and dairy sciences, 2011 v. 2 (7) [electronic resource].
Includes references.
Seven Ras cheese treatments Mre made to study the effect of replacing milk fat with Novagel4P RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cows milk containing 3.0% fat, another three Ras cheese treatments were made from the same milk but Mre standardized to 2.0% fat with adding Novagel4P at the rate of 0.0,0.25% and 0.50% respectively. The other three Ras cheese treatments were made from cows milk standardized to 1.0% fat with adding Novagel4P at the rate of 0.0%,0.50% and 1.0% respectively. Reducing the fat content of cheese milk caused a significant decrease in moisture, fat, titratable acidity, soluble nitrogen (SN), Shilovitch ripening index (51) total volatile fatty acid content and scores of organoleptic properties of Ras cheese, meanwhile increased total nitrogen, salt, ash content and hardness of cheese was detected. Adding Novagel4P increased the ripening indices, scores of organoleptic properties, acidity and moisture content, while decreased the hardness of cheese. Cheese treatment that made from 2.0% fat milk was the most acceptable one, and was not significantly different from control cheese. Ripening indices, titratable acidity scores of cheese, total nitrogen, fat and ash content of Ras cheese increased as ripening period proceeded, while cheese hardness and moisture decreased.
Summary in Arabic.
1
There are no comments on this title.