Abstract
Cheese has recently gained a lot of popularity around the world. This experiment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample. Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity; nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parameters of the skim milk cheese.
Highlights
Cheese is a fermented milk-based food product made by draining milk after it has coagulated
This study focused on the impact of garlic paste on the physicochemical properties of cheese
Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity; lower values for syneresis were obtained
Summary
Cheese is a fermented milk-based food product made by draining milk after it has coagulated. It is known as “a coagulated curd of milk solids in which milk fat is trapped by coagulated casein” [1]. Cheese is one of the most popular fermented dairy products and a good source of high-quality protein and milk fat. Cheeses that contain minimal fat and sodium are advised because consuming low-fat cheese and dairy products may help lose weight and have many health benefits. Consumers have expressed a growing interest in low-fat cheeses [2]
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