In the present study, brewers spent grain (BSG) was used to supplement processed cheese ''Block''. The BSG was added to the formula by replacing Karish cheese with 10,20,30,40 and 50%. Proximate chemical composition of BSG was determined. The resultant processed cheese ''Block'' samples were evaluated chemically, microbiologically, rheologically and sensory fresh and stored at 4±10C for 1, 2 and 3 month. Significant differences in chemical, microbiological, rheological and sensory evaluation have been shown by increasing the BSG level in processed cheese ''Block''. The addition of 50% BSG had the highest value of total solids, pH values, meltability, rheological properties and sensory evaluation but it had the lowest in titratable acidity and oil separation.
Abd El-Moneim, R., Shamsia, S., EL-Deeb, A., & Ziena, H. (2018). Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''. Journal of Food and Dairy Sciences, 03(3), 103-109. doi: 10.21608/jfds.2018.77764
MLA
Reham A. Abd El-Moneim; S. M. Shamsia; Amany M. EL-Deeb; H. M. Ziena. "Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''", Journal of Food and Dairy Sciences, 03, 3, 2018, 103-109. doi: 10.21608/jfds.2018.77764
HARVARD
Abd El-Moneim, R., Shamsia, S., EL-Deeb, A., Ziena, H. (2018). 'Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''', Journal of Food and Dairy Sciences, 03(3), pp. 103-109. doi: 10.21608/jfds.2018.77764
VANCOUVER
Abd El-Moneim, R., Shamsia, S., EL-Deeb, A., Ziena, H. Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''. Journal of Food and Dairy Sciences, 2018; 03(3): 103-109. doi: 10.21608/jfds.2018.77764
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