أعضاء هيئة التدريس - جامعة بنها
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
معلومات البحث
المؤلفون
Safinaz El-Shibiny, ME Shenana, GF El-Nagar, Sania M Abdou
الكلمات المفتاحية
Not Available
المجلة العلمية
Journal of Saudi Society for Food and Nutrition
الناشر
Not Available
المجلد
2
العدد
1
الصفحات
53-68
publication.type
International
رابط البحث
Not Available
المواد المرفقة
Not Available
الملخص
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