| Titles |
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English :
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The use of a blend of milk ingredients and different palm oil fractions in processed cheese form
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Arabic :
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استخدام مخلوط من مكونات لبنية و انواع مختلفة من مشتقات زيت النخيل فى صناعة الجبن المطبوخ
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| Abstract |
The objective of this research was to study the effect of using un hydrogenated palm oil fractions on processed cheese properties. Five treatments of processed cheese were manufactured using hydrogenated palm kernel oil (HPKO), palm kernel olein (PKO), double fractionated palm olein (OFPO), mixture of HPKO and PKO (1:1) and mixture of HPKO and OFPO (1:1)
Results showed that using of PKO and OFPO slightly decreased pH values of processed cheese and had no effect on moisture, fat, TN and salt contents. PKO cheese was lighter whereas OFPO cheese was more yellowish as compared with other treatments. Addition of OFPO to formula of processed cheese decreased the texture profile analysis hardness and increased the meltability values. The scores of sensory evaluation of HPKO and PKO cheeses were similar and higher than those of OFPO cheese.
It is suggested that processed cheese can be produced by using palm kernel olein instead of hydrogenated palm kernel oil.
Keywords: Palm Oil- palm kernel olein -Processed cheese.
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| Publication year |
2012
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| Pages |
637-645
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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 |
المنصورة
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| serial title |
Journal of Food and Dairy Science, Mansoura University
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| ISSN |
2090-3650
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| Volume |
3
. 12
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| Author(s) from ARC |
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AGROVOC
TERMS |
Cheese.
Hydrogenated fats.
Palm oils.
Processed cheese.
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| Proposed Agrovoc |
palm kernel olein;meltability values;
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| Publication Type |
Journal
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