Zagazig University Digital Repository
Home
Thesis & Publications
All Contents
Publications
Thesis
Graduation Projects
Research Area
Research Area Reports
Search by Research Area
Universities Thesis
ACADEMIC Links
ACADEMIC RESEARCH
Zagazig University Authors
Africa Research Statistics
Google Scholar
Research Gate
Researcher ID
CrossRef
QUALITY OF PROCESSED CHEESE SPREAD MADE USING ULTRAFILTERED RETENTATES TREATED WITH SOME RIPENING AGENTS
Faculty
Agriculture
Year:
1995
Type of Publication:
Article
Pages:
191-209
Authors:
ALY, ME, FARAHAT, SM, ABDELBAKY, AA, HANA, UBB
DOI:
10.1016/0958-6946(95)92210-U
Journal:
INTERNATIONAL DAIRY JOURNAL ELSEVIER SCI LTD
Volume:
5
Research Area:
Food Science \& Technology
ISSN
ISI:A1995RR56500006
Keywords :
QUALITY , PROCESSED CHEESE SPREAD MADE USING
Abstract:
A study was made on the use of rapidly ripened ultrafiltered retentates in the manufacture of processed cheese spread. An initial study was made to evaluate the effectiveness of some ripening agents in accelerating flavour development in the retentates. The results showed that good-quality flavour could be obtained by using a combination of 0 . 05\% sodium dodecylsulphate (SDS) and 0 . 005\% of a commercial lipase preparation after incubation at 32 degrees C for 5 days. Mature Ras cheese used for the manufacture of processed cheese spread was replaced by SDS-lipase-treated retentates at levels of 0, 20, 40, 60, 80 or 100\%. The resultant cheese spreads were stored for 3 months at refrigerator (5-8 degrees C) or rooms temperature (20-25 degrees C), The results indicated that increasing the level of replacement of mature cheese by a ripened retentate tended to increase the moisture content in the resultant cheese spreads. However, this treatment did not significantly affect the fat, salt or pH values of the resultant product. Levels of soluble N, non-protein N and total volatile fatty acids in the experimental processed cheese spread were significantly higher than in the controls. This was more marked during storage at room temperature than at 5-8 degrees C. Increasing the level of ripened retentate used tended to increase the numbers of total bacteria, spore-formers, and proteolytic mid lipolytic bacteria in the cheese spreads, especially those stored at room temperature. Processed cheese spreads containing rapidly ripened retentates had good melting properties. Replacing up to 80\% of mature Ras cheese solids by SDS-lipase-treated retentate gave a product with flavour, consistency and colour superior to the controls, when fresh or after storage.
Online
PDF
جامعة المنصورة
جامعة الاسكندرية
جامعة القاهرة
جامعة سوهاج
جامعة الفيوم
جامعة بنها
جامعة دمياط
جامعة بورسعيد
جامعة حلوان
جامعة السويس
شراقوة
جامعة المنيا
جامعة دمنهور
جامعة المنوفية
جامعة أسوان
جامعة جنوب الوادى
جامعة قناة السويس
جامعة عين شمس
جامعة أسيوط
جامعة كفر الشيخ
جامعة السادات
جامعة طنطا
جامعة بنى سويف