IMPROVEMENT OF LOW FAT CHEESE PROPERTIES USING LACTIC ACID BACTERIAL CULTURE
RASHA ABD EL SALAM GHOBASHY;
Abstract
Rasha Abd El-Salam Ghobashy, Improvement of low fat cheese properties using lactic acid bacterial cultures. Unpublished Ph.D. Thesis, Food Sci. Dept., Fac. Agric., Ain Shams Univ., Cairo, Egypt 2020.
During the last decade, feeding on low-fat and non-fat soft cheese products has become more important for human health and trend. Low-fat cheese is restricted to fat content equal or less than 3 g per 100-g serving,. In general, full-fat soft cheese contains about 40- 45% fat in dry matter but not more than 60%.
Traditional soft cheese were manufactured using standardized buffalo’s milk contained 4.2%, 2.0%, 1.0% and 0.05% fat for control full fat, half-fat, low-fat and free-fat soft cheese, respectively. In addition, ultra-filtrated soft cheese were manufactured using standardized buffalo’s milk retentate. Standardized full fat, half-fat, low and free-fat milk were divided into 8 portions. The first and second portions were used as control without starter culture, the third to the eights portions were manufactured using different starter cultures as follows: A1= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp.lactis, streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus (White Daily 82). A2= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles and lactobacillus delbrueckii subsp. bulgaricus (White Daily 42). V1= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus (White Daily 82) and streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YF-L811). V2= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus (White Daily 82) and streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YC-X11). V3= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles and lactobacillus delbrueckii subsp. bulgaricus (White Daily 42) and (streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YF-L811). V4= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles and lactobacillus delbrueckii subsp. bulgaricus (White Daily 42) and (streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YC-X11). Three replicates were traditionally manufactured and stored at 5± 1°C.
During the last decade, feeding on low-fat and non-fat soft cheese products has become more important for human health and trend. Low-fat cheese is restricted to fat content equal or less than 3 g per 100-g serving,. In general, full-fat soft cheese contains about 40- 45% fat in dry matter but not more than 60%.
Traditional soft cheese were manufactured using standardized buffalo’s milk contained 4.2%, 2.0%, 1.0% and 0.05% fat for control full fat, half-fat, low-fat and free-fat soft cheese, respectively. In addition, ultra-filtrated soft cheese were manufactured using standardized buffalo’s milk retentate. Standardized full fat, half-fat, low and free-fat milk were divided into 8 portions. The first and second portions were used as control without starter culture, the third to the eights portions were manufactured using different starter cultures as follows: A1= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp.lactis, streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus (White Daily 82). A2= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles and lactobacillus delbrueckii subsp. bulgaricus (White Daily 42). V1= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus (White Daily 82) and streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YF-L811). V2= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus (White Daily 82) and streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YC-X11). V3= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles and lactobacillus delbrueckii subsp. bulgaricus (White Daily 42) and (streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YF-L811). V4= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles and lactobacillus delbrueckii subsp. bulgaricus (White Daily 42) and (streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus (YC-X11). Three replicates were traditionally manufactured and stored at 5± 1°C.
Other data
| Title | IMPROVEMENT OF LOW FAT CHEESE PROPERTIES USING LACTIC ACID BACTERIAL CULTURE | Other Titles | تحسين خواص الجبن منخفض الدهن باستخدام بادئات بكتريا حمض اللاكتيك | Authors | RASHA ABD EL SALAM GHOBASHY | Issue Date | 2020 |
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