| Titles |
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English :
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Effect of whole fresh or boiled egg on the quality of processed cheese spread
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Arabic :
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تاثر البيض الطازج الكامل او المغلي علي جوده انتاج الجبنه الاسريد
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| Abstract |
Fortification of cheese base in processed cheese spread with egg was investigated. Whole egg was added to the cheese base formula in ratios of 5 and 10% either in fresh or boiled form. Processed cheese was tested when fresh for total solids, fat, total nitrogen (TN) and ash. pH values, soluble nitrogen, total volatile fatty acids (TVFA), meltability, oil separation, penetration and sensory evaluation were examined in fresh resultant product and followed up during storage at refrigerator for 3 months. Incorporation of egg into processed cheese led to increase TVFA value and decrease in ash content. Processed cheese with egg had lower meltability values than that of control being the lowest in treatments with fresh egg. Processed cheese with fresh egg showed relatively higher oil index values than that with boiled egg. Treatments with boiled egg showed higher values of firmness than that of fresh egg. The meltability, oil index and firmness of all processed treatments were increased with extending the storage period. Sensory evaluation of processed cheese spreads indicated that high acceptability product can be produced by adding 10% of boiled egg or 5% of fresh egg without any major difference than control without fortification.
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| Publication year |
2010
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| Pages |
105-113
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Egyptian J. Dairy sci.,
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| Author(s) from ARC |
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| External authors (outside ARC) |
عواد
كليه الزراعة ج امعة عين شمس
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| Publication Type |
Journal
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