| Titles |
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English :
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Manufacture of functional gouda cheese
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Arabic :
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تصنيع جبن الجودا ذو الخواص الوظيفية
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| Abstract |
Effect of incorporating fat replacers on the quality of low fat Gouda cheese was studied. Control cheese was made from milk standardized to 3.0% fat. Another five batches of Gouda cheese were made from milk standardized to 2.0% fat. One of them was served as control, and two were made with adding Simplesse®100 (a protein based fat replacer ) at the rate of 0.5 and 1.0%, respectively the other two batcheswere made with adding Novagel® at the rate of 0.5% and 1.0%. All cheese treatments were salted in 20% brine solution containing 40% KCl and 60% NaCl. Reducing the milk fat caused a significant decrease in moisture content, fat total, lipolytic and proleolytic bacteria. Adding fat repalcers increased the moisture content, ripening indices values and scores of organoleptic properties. Cheese made from milk containing 2.0% fat with adding 1.0% Simplesse®100 contained the highest ripening indices values and was the most acceptable cheese beside being in significantly different from control cheese made from 3.0% fat milk. Fat, total nitrogen, acidity content, values of ripening indices and scores of organoleptic properties increased, during ripening period, while moisture content, pH values, counts of total lipolytic and proteolytic bacteria decreased. The results showed the possibility of decreasing the fat by 33.0% when Simplesse®100 was used without significant effect on cheese quality.
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| Publication year |
2011
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| Pages |
43-57
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| Organization Name |
Food Technology Research Institute (FTRI)
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| serial title |
Minufiya J. Agric. Res.
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| Author(s) from ARC |
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| Publication Type |
Journal
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