| Titles |
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English :
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Effect of fat replacers on properites of feta cheese
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Arabic :
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تأثير بدائل الدهون على خواص الجبن الفيتا
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| Abstract |
Feta cheese was made from full-fat buffaloe's milk (control I) and reduced fat buffaloe's milk (control II). 0.5% and 1% of Dairy Lo, Simplesse or Simplo were used as fat replacers. 1 % Dairy Lo or 1% Simplesse obtained good sensory score, which was nearly similar to control flavour; body & texture and total score, which nearly to be as control I full-fat Feta cheese. Fat replacers enhanced the microstructure of the cheese which gave a soft body and smooth texture reduced fat Feta cheese which made from 1% simplesse sensory properties had comparatively high protein; high minerals and high moisture.
Key words: Dairy Lo; Simplesse; Simplo; Feta cheese; Microstructure
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| Publication year |
2005
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| Pages |
205-212
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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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| Country |
Egypt
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| City |
سخا
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| serial title |
Proceeding 2nd Conferance Animal Production Research Institure, Sakha 27-29 September
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| Department |
Dairy Technology Research Department
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| Author(s) from ARC |
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AGROVOC
TERMS |
Fat substitutes.
Flavour.
Milk fat.
Texture.
Ultrastructure.
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| Proposed Agrovoc |
Feta cheese;full-fat buffaloe's milk;Dairy Lo;Simplesse;Simplo;sensory score;total score;full-fat Feta cheese;
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| Publication Type |
Conference/Workshop
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