Subscribe to the gold package and get unlimited access to Shamra Academy
Register a new userThe impact of using coconut oil as a substitute of milk fat on the properties of spreadable molten cheese
تأثير استخدام زيت جوز الهند كبديل لدهن الحليب في خواص الجبن المصهور القابل للمد
1266
3 126
0
(
0
)
Added by
Aِl-Baath University ورقة بحثية
Publication date
2016
fields
Food Sciences
and research's language is
العربية
Created by
Shamra Editor
Ask ChatGPT about the research
تم استخدام زيت جوز الهند كزيت نباتي بديل عن الزبدة الحيوانية في تصنيع خلطتين من الجبن المصهور القابل للمد، و تم إجراء العديد من التحاليل الكيميائية تضمنت قيمة الpH الحموضة، نسبة البروتين، نسبة المادة الجافة الكلية و نسبة الدسم في المادة ، الجافة و التحاليل الميكروبية بالإضافة إلى اختبارات التقييم الحسي لكل من النكهة، القوام و اللون و المظهر، تم تصنيع خلطتين من الجبن المصهور القابل للمد، حيث أن في الخلطة الأولى تم استخدام (دهن الحليب) الزبدة الحيوانية بنسبة 8 % كخلطة شاهد، و الخلطة الثانية باستخدام زيت جوز الهند بنسبة 8%.
The coconut oil was used as a substitute vegetable oil of milk fat in manufacturing two mixtures of spreadable molten cheese by 8% of the two sourses . The chemical analyzes included the value of pH, acidity, protein, the proportion of total dry material, fat ratio and microbial tests,in addition to the sensory evaluation tests of each of the flavor, texture, color and appearance were conducted.
References used
(Afnor, 1993.Controle de la qualite des produits alimentaire Lait et produits laitiers. Analyse physic–chimic. Partie 4 - Analyse sensorielle (norms francaises
AL-Banna, K.A., and Salem, R.M.1987.Manufacture Of Processed Cheese From Uncommon source , Iraq Journal of agricultural science (Zanco).5:161-168
AOAC., Association of Official Analytical Chemists,2002. Official Methods of Analysis 18th Ed.Margland: AOAC international
rate research
Read More
The aim of this study is to use local cheese and additions in producing
processed cheese spread with good sensory and chemical characteristics. The
results show that the best mixture can be used through experiment and sensory
evaluation, where the
percentage of total dry material in produced processed
cheese is 38.6%, fat percentage is 53% and total count bacteria after
manufacturing & after storage for 8 weeks in temperature of 5-7° is 5×101
cell/g. These bacteria are gram positive rod bacteria spores. This means that
heat processing was highly efficient in destroying the green bacterial cells, and
storage in temperature of 5-7° doesn't allow growth of bacteria spores. While
samples which stored in temperature of 20-25° show increasing total count
bacteria from 5×101cell/g directly after manufacturing to 12×101 & 20×101
cell/g after 8 weeks of storage without any changes in quality characteristics.
We conclude from these results that this product needs refrigerated storage, for
conservation product quality if storage more than 8 weeks.
Akkawi chesse is classified as white brined cheese is produced
in the Middle Eastern region as Syria, Plestin, Jordan and Lebanon
countries. In this study, Akkawi cheese was manufactured by
traditional method using raw cow's milk with a content of
13.44%
total solids, 4.20% fat, 3.48% total protein, 0.17% acidity and pH
6.65.
This study aimed to manifactor white cheese using bovine milk
retentate and concentrated with Ultrafiltration using (Frames &
plates) system, and compared it with white cheese made from
original milk in terms of chemical composition, cheese yield,
sensory characteristics.
The objective of this investigation was to determine the effective of
microwave radiation on Escherichia coli contaminating milk and in white cheese manufactured of milk by traditional method.
Ninety-nine randomized samples of milk and white cheeses were collected
from five districts in Damascus city during 2012-2013 to determinef Aflatoxin
M1 using High Performance Liquid Chromatography (HPLC). The procedure
for determination of Aflato
xin M1 was changed according to local
circumnutates which gave sensitive and accurate results during 5.9 minute with
r= 0.99. The average recovery was 83.88% for milk and 102.15% for cheeses
samples, respectively.
Log in to be able to interact and post comments
comments
Fetching comments
Sign in to be able to follow your search criteria
