| Titles |
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English :
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Preparation of new spicy cheese- like
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Arabic :
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تحضير منتج جديد بالتوابل شبية للجبن
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| Abstract |
A trial was carried out to produce a new spicy cheese-like, to be introduced to the Egyptian market as flavor supplement in pizza, bakeries, salad or as appetizer. The preparation of spicy cheese-like resemble the Turkish Surk cheese with some modification. The spicy cheese-like was made by two different types of milk, goats' or buffalo's milk either full fat or skimmed milk as four treatments (cheese made from full fat goats' milk, G1; cheese made from skimmed goats' milk, G2; cheese made from full fat buffalo's milk, B1 and cheese made from skimmed buffalo's milk, B2). Total solids, fat, protein, salt, ash, pH, and acidity of fresh cheeses were determined. Proteolysis and lipolysis parameters results showed gradually increased prolong cold storage for 90 days. Full fat goats 'and buffalo's cheese recorded higher values in thiobarbeturic acid (TBA), and total volatile fatty acids (TVFAs) than the skimmed cheese samples. While water soluble nitrogen/total nitrogen (WSN/TN%), non protein nitrogen/total nitrogen (NPN/TN%) values were the highest for both types of skimmed milk samples. Cheese hardness for all samples was increased gradually during the storage period particularly in cheese made from buffalo's skimmed milk. Descriptive analysis of taste, odor, saltiness, pungent, hardness, and acceptability were evaluated by thirteen trained panelists. Cheese made from full fat goats 'milk 01 recorded higher total score, followed by B1. Full fat cheese made from both types of milk gained the highest total acceptability scores in both descriptive and consumer tests analysis. Samples were stored at 5±1°C/ 90 days. All data were statistically analysis.
Keywords: Goats' milk, buffalo's milk, spices, cheese-like, proteolysis, lipolysis, descriptive analysis, consumer assessment.
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| Publication year |
2011
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| Pages |
87-96
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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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| serial title |
Journal Food Industries &Nutrition Science
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| Author(s) from ARC |
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| External authors (outside ARC) |
فاتن لطفى سليط
المركز القومى للبحوث
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AGROVOC
TERMS |
Cheese.
Lipolysis.
Proteolysis.
Spices.
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| Proposed Agrovoc |
spicy cheese;Goats' milk;buffalo's milk;cheese-like;descriptive analysis;consumer assessment;
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| Publication Type |
Journal
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