| publication name | Effect of Fat Content, Fat Replacers and Emulsifying Salts on Half and Low-Fat Processed Cheese Spreads |
|---|---|
| Authors | Safinaz El-Shibiny, ME Shenana, GF El-Nagar, Sania M Abdou |
| year | 2007 |
| keywords | |
| journal | Journal of Saudi Society for Food and Nutrition |
| volume | 2 |
| issue | 1 |
| pages | 53-68 |
| publisher | Not Available |
| Local/International | International |
| Paper Link | Not Available |
| Full paper | download |
| 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