Abstract
The effects of incorporating various concentrations of bacterial cellulose (BC) (1.7 and 3.5% w/v) on the physicochemical and sensorial properties of low-fat soft cheese Turkish Beyaz were investigated during a 60-day ripening period. Control cheeses were produced using nonfat, half-fat (1.7% fat) and full-fat milk, for comparison. Depending on changing fat percentage, some physicochemical properties of cheeses, such as moisture, pH and salt showed significant differences, but BC had no influence on these properties. Fat content and BC altered the textural and sensory properties. These results indicated that BC improved the quality of reduced-fat and low-fat Turkish Beyaz cheeses.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
