Ammar, E., Khalil, A., Abo-Srea, M. (2007). IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.. Journal of Food and Dairy Sciences, 32(12), 10215-10225. doi: 10.21608/jfds.2007.204815
El-Tahra M. Ammar; Abd El-wahab El – shazly Khalil; Metwaly M. Abo-Srea. "IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.". Journal of Food and Dairy Sciences, 32, 12, 2007, 10215-10225. doi: 10.21608/jfds.2007.204815
Ammar, E., Khalil, A., Abo-Srea, M. (2007). 'IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.', Journal of Food and Dairy Sciences, 32(12), pp. 10215-10225. doi: 10.21608/jfds.2007.204815
Ammar, E., Khalil, A., Abo-Srea, M. IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.. Journal of Food and Dairy Sciences, 2007; 32(12): 10215-10225. doi: 10.21608/jfds.2007.204815
IMPROVEMENT THE KEEPING QUALITY AND FLAVOUR OF PROCESSED CHEESE ANALOGUE.
Dairy Department, Faculty of Agriculture Mansoura University,EGYPT.
Abstract
Processed cheese spreads was manufactured by using natural additives (garlic, white pepper,pickled olive slices and black pepper) which added at a levels of 3.5% w/w of garlic and pickled olive slices and 0.75 % w/w both white and black pepper. In all treatments the cheese base are the same, the only different in all treatments was the addition of different tested natural additives to determine thier effect on the quality of processed cheese spreads. The processed cheese spreads were chemically, microbiologically and sensory evaluated. all experiments and each analysis were carried out in triplicates and average values were tabulated and statistically analyzed (pr≤ 0.05).The resultant cheese spreads packed and stored at 10 ˚C for 60 days.
Results cleared that processed cheese spreads analogues with garlic, black and white pepper additives can be manufactured without any chemical preservatives, this might be due to the presence of bacteriostatic and aroma compounds in the tested natural additives, which improves falvour of the resultant cheese.
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