Staff Members - Benha University
Effect of Fat Content, Fat Replacers and Emulsifying Salts on Half and Low-Fat Processed Cheese Spreads
Journal of Saudi Society for Food and Nutrition • 2007
Publication Information
Authors
Safinaz El-Shibiny, ME Shenana, GF El-Nagar, Sania M Abdou
Keywords
Not Available
Journal
Journal of Saudi Society for Food and Nutrition
Publisher
Not Available
Volume
2
Issue
1
Pages
53-68
publication.type
International
Paper Link
Not Available
Supplementary Materials
Not Available
Abstract
Low fat processed cheese spreads of different fat content (7% and 12%) were
prepared from mixtures of fully ripened Ras cheese and rennet curd prepared by rennet
coagulation of UF skimmed milk retentate (20% total solids). In addition to the cheese base,
commercial fat replacers (Simplesse® 100, whey protein concentrate, or Jursalium
artichoke) were added. Three different commercial emulsifying salts (Joha S4, Joha SE and
Joha S9) were used at the ratio of 3.25%. Cheese spreads were analysed for gross
prepared from mixtures of fully ripened Ras cheese and rennet curd prepared by rennet
coagulation of UF skimmed milk retentate (20% total solids). In addition to the cheese base,
commercial fat replacers (Simplesse® 100, whey protein concentrate, or Jursalium
artichoke) were added. Three different commercial emulsifying salts (Joha S4, Joha SE and
Joha S9) were used at the ratio of 3.25%. Cheese spreads were analysed for gross