Abstract
Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can’t be ignored. This study deals with investigation of adding malt extract ( in 4 different concentration 0.075 , 0.1 , 0.15 and 0.2 % ) to ultra filtered cheese and comparing them with 2 control including a sample produced of milk containing 3.5 % fat and a 0.93 % fat and their rheological and textural properties evaluated at 3 , 20 , 40 and 60 days. Results indicate reduction of texture properties revealed. Rheological analysis exhibited the texture improvement by adding malt extraction; therefore this product can be use an additive to ultra filtered cheese to enhance its texture. [How to cite this article: Shafiei, Z., Hojjatoleslami, M., Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering , 6(1):57-60. Doi: 10.12777/ijse.6.1.57-60
Highlights
UF fresh cheese has a soft, spreadable texture produced by ultra filtration of milk to reach 35 % dry solid and enzyme coagulation of retentate
Miocinovic et al studied of using Inulin in low fat ultra filtered cheese and reported that low fat cheese without Inulin contained big holes while adding it caused to a creamy and compressed texture [13]
This study aims at improving technological and functional properties of low fat ultra filtered cheese by adding malt extraction
Summary
UF fresh cheese has a soft, spreadable texture produced by ultra filtration of milk to reach 35 % dry solid and enzyme coagulation of retentate. Two month shelf life , final pH 4.8 , having 45-60 % fat in dry solid in final products are some properties of this cheese , consuming it cause to increase the level of fat in consumers[1,3,15]. Fat has both nutritional and textural role in cheese.And low fat cheeses contain deficits including hard and elastic texture , weak melt ability and inappropriate color and flavor[11]as a results of resulted more compressed protein matrix and more brittle cheese texture [10,16]. This study aims at improving technological and functional properties of low fat ultra filtered cheese by adding malt extraction
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