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
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
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
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
Utilization of Brewers Spent Grain (BSG) in Producing Functional Processed Cheese ''Block''
2Faculty of Agriculture Damanhour University, Egypt
Abstract
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.
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