| Titles |
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English :
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Quality of low fat Ras cheese made from milk fortified with whey protein concentrate
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Arabic :
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جودة الجبن الراس منخفض الدهن المصنع من لبن معامل حراريا و مضاف لة مركز بروتين الشرش
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| Abstract |
Low-fat Ras cheese (LFRCh) was made without and with adding whey protein concentrate (LFRCh+WPC) to cheese milk prior lo heat treatment (65°C/20 min) and compared with full-fat Ras cheese (FFRCh). Chemical and sensory properties of cheese were followed during ripening period of 90 days at 12±2°C and 85% RH.
The attained results revealed that acidity, pH, and protein content of cheese milk were not significantly affected by reducing fat or adding whey protein concentrate (WPC), whereas tota1 solids (TS) and fat significantly decreased by reducing fat and ash increased with adding WPC. Yield of fresh cheese was the maximum (11.18%) in case of FFRCh and significantly decreased (8.06%) in LFRCb and increased (10.00%) with adding WPC.
Chemical composition of cheese was affected by the applied treatments, whereas NPN/TN and SN/TN were insignificantly affected by reducing fat in cheese milk or adding WPC. TVFA content was higher (p<0.05) in FFRCh at any given age of cheese. Total free amino acids had values of 80.367 and 456.893 mg/100 g FFRCh of zero and 90 days old cheese, whereas the corresponding values for LFRCh were 24.542 and 209.802 mg/100 g and were 62.364 and 335.377 mg/100 g for LFRCh + WPC, respectively.
In spite of WPC slightly improved the sensorial properties of LFRCh, the resultant cheese was lacking the typical body & texture and flavour of good quality Ras cheese.
Key words: Ras cheese, low fat WPC.
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| Publication year |
2011
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| Pages |
253-262
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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 |
Egyptian Journal of Dairy Science
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| ISSN |
0378-2700
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| Author(s) from ARC |
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| External authors (outside ARC) |
نبيل محمد مهنا
جامعة كفر الشيخ
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AGROVOC
TERMS |
Acidity.
Chemical composition.
Free amino acids.
Lipid content.
Ph.
Protein content.
Ripening.
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| Proposed Agrovoc |
Ras cheese;low fat WPC;whey protein concentrate;
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| Publication Type |
Journal
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