| Titles |
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English :
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Vegetarian imitated cream cheese
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Arabic :
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جبن الكريم النباتى المماثل
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| Abstract |
There types of vegetarian imitated cream cheese were made in addition to the control cheese for comparison. Isolated soy protein was reconstituted to reach 20% TS used as substitute for milk protein. Palm oil, coconut oil or nondairy cream at a level of 12% were used in making imitated cheese in addition to the control cheese which made from reconstituted skim milk powder of 20% SNF and 12% fat from milk fat butter. The coagulant agent GDL was applied at three levels (0.3, 0.4 or 0.5%) for the appropriate coagulation.
Results proved that the vegetarian imitated cream cheese of the non dairy cream (fat substitute) with 0.4 or 0.5% GDL were comparable to the control cheese with 0.4% ofGDL.
This study indicated that the non dairy cream could be practically used in production of vegetarian imitated cream cheese of lowest caloric value to avoid risk of coronary heart disease. Such imitated cream cheese could be considered a good dietary product due to its low caloric value, it could be also considered as an appropriate imitated cream cheese for allergic consumers from dairy products. Also, vegetarian people will appreclare consuming such type of imitated cheese. This vegetarian imitated cream cheese proved to have favourable organoleptic evaluation in terms of taste, flavour, coagulation, shrinking ability, whey separation and the overall acceptability compared to the other types of cheese using palm oil or coconut oil as a milk fat substitutions.
Key words: Vegetarian cheese - Imitated cheese - Nondairy cream cheese Palm oil and coconut oil.
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| Publication year |
2002
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| Availability location |
معهد بحوث الانتاج الحيوانى - شارع نادى الصيد - الدقى - الجيزة
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| Availability number |
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| Organization Name |
Animal Production Research Institute (APRI)
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| City |
الزقازيق
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| serial title |
Zagazig University Medical Journal
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| Department |
Dairy Chemistry Research Department
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| Author(s) from ARC |
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AGROVOC
TERMS |
Coconut oil.
Dried skim milk.
Fat substitutes.
Milk protein.
Palm oils.
Soft cheese.
Soybeans.
Vegetarians.
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| Publication Type |
Journal
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