Mostafa, M. (2016). EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.. Journal of Food and Dairy Sciences, 7(1), 51-57. doi: 10.21608/jfds.2016.42808
M. A. Mostafa. "EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.". Journal of Food and Dairy Sciences, 7, 1, 2016, 51-57. doi: 10.21608/jfds.2016.42808
Mostafa, M. (2016). 'EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.', Journal of Food and Dairy Sciences, 7(1), pp. 51-57. doi: 10.21608/jfds.2016.42808
Mostafa, M. EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.. Journal of Food and Dairy Sciences, 2016; 7(1): 51-57. doi: 10.21608/jfds.2016.42808
EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.
Dairy Technology Department, Animal Production Research Institute, Agriculture Research Center, Dokki, Giza, Egypt.
Abstract
Five batches of Gouda-like cheese were made to study the effect of simplesse® -100 at rate 0 .18 g /L milk on the quality of the resultant Gouda–like cheese during three months of ripening. Three batches of Gouda-like cheese were made from whole fat (3.5%), reduced fat (2.5%) and low-fat cow's milk (1.5%). Similarly another two batches of reduced (2.5%) and low-fat milk (1.5%) were made with addition of fat replacer (Simplesse®–100) at a rate of 0.18 g/ litre of milk. Results indicated that cheese treatments made by adding simplesse characterized with a pronounced increase in moisture, total protein and titratable acidity. In addition, these chesses characterized with higher ripening indices (WSN/TP, PTN-SN/TP and NPN/TP) and total volatile fatty acids (TVFA) than the corresponding cheese treatments being made without simplesse® -100, when fresh and during storage period. Moreover, results revealed that decreasing fat content of cheese had an obvious effect on chemical composition and ripening indices of the resultant cheese, when fresh and during storage period
Results revealed that decreasing fat content of cheese had a remarkable effect on total viable, proteolytic and lipolytic bacterial counts in the resultant cheeses during ripening period. Addition of simplesse® -100 decreased the counts of total viable, proteolytic and lipolytic bacterial in resultant cheese compared with cheese free from simplesse ® -100 along the ripening period.
Furthermore, addition of simplesse® -100 improved the sensory properties of low fat cheese especially its body and texture(T3 and 5) to be near to control one (full-fat cheese) .Also, its more acceptable than chesses made without simplesse® -100 (T2 and T4).
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