| Titles |
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English :
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Manufacture of low fat Domiati cheese using fat mimetics
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Arabic :
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تصنيع الجبن الدمياطي منخفض الدهن باستخدام بدائل الدهون
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| Abstract |
Seven Domiati cheese treatments were made to study the effect of fat replacers on cheese quality. Control cheese was made from buffalo’s milk standardized to 5.0% fat. Another six cheese treatments were made by replacing 20, 40 and 60% of milk fat either Dairy-Lo® (a protein based fat replacer) or Littesse® (a carbohydrate based fat repalcer) individually. Replacement of milk 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.
Cheese treatments those made by replacing milk fat with Dairy-Lo® contained higher total volatile fatty acids (TVFA), water soluble nitrogen (WSN) and were more acceptable than corresponding cheese treatments those made by adding Littesse®. Cheese treatment that made by replacing 40% milk fat Dairy lo®® contained the highest TVFA, WSN and was the most acceptable cheese. Moisture and total nitrogen contents decreased during pickling period, while fat , ash, TVFA, WSN calorific value, titratable acidity and scores of organoleptic properties increased of all cheese treatments.
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| Publication year |
2009
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| Pages |
1887-1899
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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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| External authors (outside ARC) |
خميس محمد كامل كعباري
معهد بحوث تكنولوجيا الاغذيه
رجب محمد بدوي
معهد بحوث تكنولوجيا الاغذيه
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| Publication Type |
Journal
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