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125179

CARBONATED RETENTATE FOR MAKING TALLAGA CHEESE

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Last updated: 04 Jan 2025

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Abstract

Tallaga cheese was made from cow's skim milk retentate injected with 10, 20 or 30g/kg of carbon dioxide and tested for its chemical, microbiological and sensory properties during 30 days of refrigerated storage. The results showed that, injection of CO2 significantly increased the acidity and decreased the pH and total solids in the retentate. The retentate holding capacity of CO2 gradually increased up to the injection level of 20 g/kg, however decreased at 30 g/kg. The retentate content of CO2 was inflected on the fresh cheese without detectable changes in its acidity and pH, however the acidity development significantly suppressed in the 10 and 20 g/ kg CO2-cheese up to 20 days of storage that extended to 30 days in the 30g/kg CO2-cheese. The Ca, K, Mg, Na and P minerals content of fresh cheese slightly decreased in that made with 30 g/kg CO2. Fresh and cold stored carbonated cheese had significantly lower content of soluble tryptophane and total volatile fatty acids (TVFA) than the control cheese. This effect was enhanced by increasing the level of the injected CO2. The microbiological analysis of retentate showed a gradual in the quality improvement with increasing the CO2 injection level. Compared to control, increasing the level of CO2 markedly improved the bacterial quality of cheese during storage. The carbonated cheese had higher sensory properties and over all acceptability than the untreated one.

DOI

10.21608/jfds.2008.125179

Authors

First Name

Eman

Last Name

Ibrahim

MiddleName

M.

Affiliation

Dairy Science Dept., Faculty of Agric., Kafrelsheikh University, Egypt

Email

e_ibrahim1972@yahoo.com

City

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Orcid

-

First Name

Azza

Last Name

El-Baz

MiddleName

M.

Affiliation

Animal Production Research Institute, Agric. Research Center, Egypt

Email

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City

-

Orcid

-

First Name

M.

Last Name

Zommara

MiddleName

A.

Affiliation

Dairy Science Dept., Faculty of Agric., Kafrelsheikh University, Egypt

Email

-

City

-

Orcid

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Volume

33

Article Issue

11

Related Issue

18736

Issue Date

2008-11-01

Receive Date

2020-11-24

Publish Date

2008-11-01

Page Start

7,943

Page End

7,954

Print ISSN

2090-3650

Online ISSN

2090-3731

Link

https://jfds.journals.ekb.eg/article_125179.html

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https://jfds.journals.ekb.eg/service?article_code=125179

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5

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

CARBONATED RETENTATE FOR MAKING TALLAGA CHEESE

Details

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Article

Created At

22 Jan 2023