Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance theProperties of Low-fat Domiati Cheese
2016
Regarding the rising demand of eating healthy displayed by consumers over the past few years, dairy market has been
increasing its supply in producing low fat cheese. As well known, the reduction of fat in cheese milk causes a significant decrease
in organoleptic properties and cheese yield, thus dairy scientists have a continuous challenge to counteract these defects and
satisfy the consumer’s requests. This work was undertaken to investigate the possibilities to improve the characteristics of low fat
Domiati cheese by using hydrocolloids as fat mimetic. Mixture of kappa carrageenan, locust bean and xanthan gums have been
added to chesses milk. Upon using different concentrations of Hydrocolloids, low fat cheese showed a significant increase in the
physiochemical characteristics, yield, and moisture. Furthermore, organoleptic properties obtained were both highly acceptable
and comparable to full fat cheese. These positive effects were also sustained during the 75 days ripening period where sensory
scores were closely similar to those obtained from full fat cheese.
- Correction
- Source
- Cite
- Save
- Machine Reading By IdeaReader
12
References
4
Citations
NaN
KQI