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175629

TECHNOLOGICAL STUDIES ON PROCESSED CHEESE

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Last updated: 26 Dec 2024

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Abstract

Processed cheese is one of the most famous and consumed cheeses in the world. The consumption of processed cheese in Egypt has increased in recent years due to its high nutritional value and high storage capacity for long periods at room temperature. As well as the large diversity of categories, this can be consumed on other forms such as blocks or slices or triangles or others in addition to the economic return high. Due to the increasing demand for processed cheese, this research was carried out to try to using whey protein to benefit from the high nutritional value and to reduce the problems of the drainage of whey resulting from the manufacture of cheese. The study was also interested in trying to produce the low-fat processed cheese spread. So the study was divided into three parts. In first part, is producing processed cheese spread by replacing fresh Ras cheese with whey protein hydrolysate and the results showed that up to 5.0% of the fresh Ras cheese could be replaced without affecting the processed cheese properties. In the second and third part of the study, is the effect of replacing milk fat with some fat replacers to reduce percentage of cheese fat and overcome some diseases. The obtained results showed that 50% of milk fat could be replaced by AvicelĀ® without affecting processed cheese properties.

DOI

10.21608/mjfds.2018.175629

Keywords

Processed cheese, whey protein, low fat and fat replacers

Authors

First Name

K. M.A.

Last Name

Kamly

MiddleName

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Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

K. M.K.

Last Name

Kebary

MiddleName

-

Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

Email

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City

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Orcid

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First Name

R. M.

Last Name

Badawy

MiddleName

-

Affiliation

Prof. of Dairy Science and Technology, Fac. of Agric., Menoufia Univ.

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City

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Orcid

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Volume

3

Article Issue

3

Related Issue

25461

Issue Date

2018-06-01

Receive Date

2021-06-06

Publish Date

2018-06-01

Page Start

77

Page End

78

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 3_Issue 3_Pages 77-78.pdf

PDF . 151.2kB

Link

https://mjfds.journals.ekb.eg/article_175629.html

Detail API

https://mjfds.journals.ekb.eg/service?article_code=175629

Order

5

Type

original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

TECHNOLOGICAL STUDIES ON PROCESSED CHEESE

Details

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Article

Created At

23 Jan 2023