Mohamed, R. (2016). IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE. Journal of Food and Dairy Sciences, 7(1), 1-9. doi: 10.21608/jfds.2016.42767
Ragia O. Y. Mohamed. "IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE". Journal of Food and Dairy Sciences, 7, 1, 2016, 1-9. doi: 10.21608/jfds.2016.42767
Mohamed, R. (2016). 'IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE', Journal of Food and Dairy Sciences, 7(1), pp. 1-9. doi: 10.21608/jfds.2016.42767
Mohamed, R. IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE. Journal of Food and Dairy Sciences, 2016; 7(1): 1-9. doi: 10.21608/jfds.2016.42767
IMPROVE MICROSTRUCTURE AND RHEOLOGICAL PROPERTIES OF KARIESH CHEESE
Food Tech. Res. Inst., Agric. Res. Center, Giza, Egypt
Abstract
The present study aimed to utilize inulin (IN) or whey protein concentrate (WPC) as a functional food additive that affects the maintaining of good health and fat replacement for improving texture of Kariesh cheese and compensating the fatness.
Kariesh cheese was made from skim milk by adding IN or WPC at the level of 1 or 3% in addition to their mixture (1:1) which was added in another treatments at the level of 3% (i.e. 1.5% IN + 1.5% WPC).
The effect of addition IN or/and WPC on physicochemical, yield, microbiological, microstructure, organoleptic and rheological properties were evaluated in the resultant Kariesh cheese.
Results indicated that addition of WPC to Kariesh cheese led to increase acidity, total solid, total protein and this increases were proportional to the concentration of added WPC. The addition of 1and 3% inulin increased yield % and moisture content of Kariesh cheeses compared with control. Protein and ash contents were not influenced significantly as compared to control during storage at 4ºC as a result of inulin addition. The Kariesh cheese samples of 3% IN or 1.5% WPC + 1.5% IN had a good microstructure when compared to control samples. Hardness, cohesiveness, springiness, gumminess and chewiness values of resultant Kariesh cheese were decreased by adding inulin or WPC compared with the control. Coliform bacteria were not detected in any sample. Moreover, Kariesh cheese with 3% inulin showed best organoleptic attributes followed that of their mixture compared with the control.
The results led to concluded that, the use of 3% IN or 1.5% IN+ 1.5% WPC led to improve the properties of Kariesh cheese.
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