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248650

Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil

Article

Last updated: 01 Jan 2025

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Subjects

-

Tags

Dairy science

Abstract

Production of Ras Cheese with partially or totally substitution of milk fat with palm oil was investigated. The produced imitation Ras cheese was stored for ripening at 12ºC ±2 for 3 months. Tests were carried out when fresh and after 30, 60 and 90 days. Compositional quality tests included the determination of moisture%, total protein, fat, ash and salt, as well as qualitative tests included titratable acidity, pH, soluble nitrogen, free amino acids, free fatty acids, texture profile analysis and microbiological analyses were carried out during cheese ripening. The sensory evaluation was carried out at the end of ripening period (90 days).
The results showed that replacing milk fat with successive ratios of palm oil resulted in a considerable increase in moisture content, consequently total solids were dropped. As the storage period progressed, the percentages of fat, total protein, salt, and ash were increased. The free fatty acids and the soluble nitrogen had a negative correlation with the replacing of milk fat with palm oil. Through the 90 days ripening period, hardness, cohesiveness, springiness, gumminess, and chewiness of the product have been increased. Complete replacing of milk fat with palm oil decreased the flavor acceptability while replacing of 2% milk fat with palm oil was not sensible and has no effect on the overall acceptability. Therefore, adulteration of milk fat with palm oil up to 2% in the milk for manufacturing of Ras cheese cannot be detected by costumers. This issue needs more focusing of authorities to avoid such jugglery in Ras cheese markets.
 

DOI

10.21608/asejaiqjsae.2022.248650

Keywords

Ras cheese, palm oil, Texture profile analysis, microbiological, Sensory evaluation

Authors

First Name

Reham

Last Name

Habliza

MiddleName

-

Affiliation

Department of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt.

Email

rehamadel.2016@yahoo.com

City

-

Orcid

-

First Name

Abeer

Last Name

Abd Elhamid

MiddleName

-

Affiliation

Department of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt.

Email

abeer.khalif@damanhour.edu.eg

City

-

Orcid

-

First Name

Sherif

Last Name

Shamsia

MiddleName

-

Affiliation

Department of Food and Dairy Science &Technology, Faculty of Agriculture, Damanhour University, Damanhour, 22516, Egypt.

Email

sherif.shamsia@agr.dmu.edu.eg

City

-

Orcid

-

First Name

Wafaa

Last Name

Salama

MiddleName

-

Affiliation

Dairy Technology Research Department, Food Technology Research Institute, Agricultural Research Center, Giza, Egypt.

Email

wwh333385@yahoo.com

City

-

Orcid

-

First Name

Sameh

Last Name

Awad

MiddleName

-

Affiliation

Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Egypt.

Email

sameh111eg@yahoo.com

City

-

Orcid

-

Volume

43

Article Issue

2

Related Issue

32901

Issue Date

2022-04-01

Receive Date

2022-05-20

Publish Date

2022-04-01

Page Start

343

Page End

352

Print ISSN

1110-0176

Online ISSN

2536-9784

Article File

ASEJAIQJSAE_Volume 43_Issue 2_Pages 343-352.pdf

PDF . 531.4kB

Link

https://asejaiqjsae.journals.ekb.eg/article_248650.html

Detail API

https://asejaiqjsae.journals.ekb.eg/service?article_code=248650

Order

15

Type

Original Article

Type Code

53

Publication Type

Journal

Publication Title

Alexandria Science Exchange Journal

Publication Link

https://asejaiqjsae.journals.ekb.eg/

MainTitle

Production of Ras Cheese Analogue by Partially or Totally Substitution of Milk Fat with Palm Oil

Details

Type

Article

Created At

22 Jan 2023