| Titles |
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English :
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Effect of fat replacers on properties of feta cheese
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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 is 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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| 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 |
كفر الشيخ
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| serial title |
Animal Production Research Institute Second Conference & Regional Symposium on Buffalo Production 27-29 September 2005
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| Author(s) from ARC |
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AGROVOC
TERMS |
Cheese.
Ultrastructure.
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| Proposed Agrovoc |
Dairy Lo;Feta cheese;Simplesse;Simplo;
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| Publication Type |
Conference/Workshop
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