Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents
Identifieur interne : 002939 ( Main/Exploration ); précédent : 002938; suivant : 002940Quality of processed cheese spread made using ultrafiltered retentates treated with some ripening agents
Auteurs : M. E. Aly [Égypte] ; A. A. Abdel-Baky [Égypte] ; S. M. Farahat [Égypte] ; U. B. B. Hana [Égypte]Source :
- International Dairy Journal [ 0958-6946 ] ; 1994.
Abstract
A study was made on the use of rapidly ripened ultrafiltered retentates in the manufacture of processed cheese spread. An initial study was made to evaluate the effectiveness of some ripening agents in accelerating flavour development in the retentates. The results showed that good-quality flavour could be obtained by using a combination of 0.05% sodium dodecylsulphate (SDS) and 0.005% of a commercial lipase preparation after incubation at 32 ° C for 5 days. Mature Ras cheese used for the manufacture of processed cheese spread was replaced by SDS-lipase-treated retentates at levels of 0, 20, 40, 60, 80 or 100%. The resultant cheese spreads were stored for 3 months at refrigerator (5–8 °C) or room temperature (20–25 °C). The results indicated that increasing the level of replacement of mature cheese by a ripened retentate tended to increase the moisture content in the resultant cheese spreads. However, this treatment did not significantly affect the fat, salt or pH values of the resultant product. Levels of soluble N, non-protein N and total volatile fatty acids in the experimental processed cheese spread were significantly higher than in the controls. This was more marked during storage at room temperature than at 5–8 °C. Increasing the level of ripened retentate used tended to increase the numbers of total bacteria, spore-formers, and proteolytic and lipolytic bacteria in the cheese spreads, especially those stored at room temperature. Processed cheese spreads containing rapidly ripened retentates had good melting properties. Replacing up to 80% of mature Ras cheese solids by SDS-lipase-treated retentate gave a product with flavour, consistency and colour superior to the controls, when fresh or after storage.
Url:
DOI: 10.1016/0958-6946(95)92210-U
Affiliations:
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E." last="Aly">M. E. Aly</name><affiliation wicri:level="1"><country xml:lang="fr">Égypte</country><wicri:regionArea>Food Science Department, Faculty of Agriculture, Zagazig University</wicri:regionArea><wicri:noRegion>Zagazig University</wicri:noRegion></affiliation></author><author><name sortKey="Abdel Baky, A A" sort="Abdel Baky, A A" uniqKey="Abdel Baky A" first="A. A." last="Abdel-Baky">A. A. Abdel-Baky</name><affiliation wicri:level="1"><country xml:lang="fr">Égypte</country><wicri:regionArea>Food Science Department, Faculty of Agriculture, Zagazig University</wicri:regionArea><wicri:noRegion>Zagazig University</wicri:noRegion></affiliation></author><author><name sortKey="Farahat, S M" sort="Farahat, S M" uniqKey="Farahat S" first="S. M." last="Farahat">S. M. 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Hana</name><affiliation wicri:level="1"><country xml:lang="fr">Égypte</country><wicri:regionArea>International Dairy and Foods Company (Milky Land), Al-Asher-men-Ramadan City</wicri:regionArea><wicri:noRegion>Al-Asher-men-Ramadan City</wicri:noRegion></affiliation></author></analytic><monogr></monogr><series><title level="j">International Dairy Journal</title><title level="j" type="abbrev">INDA</title><idno type="ISSN">0958-6946</idno><imprint><publisher>ELSEVIER</publisher><date type="published" when="1994">1994</date><biblScope unit="volume">5</biblScope><biblScope unit="issue">2</biblScope><biblScope unit="page" from="191">191</biblScope><biblScope unit="page" to="209">209</biblScope></imprint><idno type="ISSN">0958-6946</idno></series><idno type="istex">D6B7815A5B4D1CBF70758218D42A12CB353E48BE</idno><idno type="DOI">10.1016/0958-6946(95)92210-U</idno><idno type="PII">0958-6946(95)92210-U</idno></biblStruct></sourceDesc><seriesStmt><idno type="ISSN">0958-6946</idno></seriesStmt></fileDesc><profileDesc><textClass></textClass><langUsage><language ident="en">en</language></langUsage></profileDesc></teiHeader><front><div type="abstract" xml:lang="en">A study was made on the use of rapidly ripened ultrafiltered retentates in the manufacture of processed cheese spread. An initial study was made to evaluate the effectiveness of some ripening agents in accelerating flavour development in the retentates. The results showed that good-quality flavour could be obtained by using a combination of 0.05% sodium dodecylsulphate (SDS) and 0.005% of a commercial lipase preparation after incubation at 32 ° C for 5 days. Mature Ras cheese used for the manufacture of processed cheese spread was replaced by SDS-lipase-treated retentates at levels of 0, 20, 40, 60, 80 or 100%. The resultant cheese spreads were stored for 3 months at refrigerator (5–8 °C) or room temperature (20–25 °C). The results indicated that increasing the level of replacement of mature cheese by a ripened retentate tended to increase the moisture content in the resultant cheese spreads. However, this treatment did not significantly affect the fat, salt or pH values of the resultant product. Levels of soluble N, non-protein N and total volatile fatty acids in the experimental processed cheese spread were significantly higher than in the controls. This was more marked during storage at room temperature than at 5–8 °C. Increasing the level of ripened retentate used tended to increase the numbers of total bacteria, spore-formers, and proteolytic and lipolytic bacteria in the cheese spreads, especially those stored at room temperature. Processed cheese spreads containing rapidly ripened retentates had good melting properties. Replacing up to 80% of mature Ras cheese solids by SDS-lipase-treated retentate gave a product with flavour, consistency and colour superior to the controls, when fresh or after storage.</div></front></TEI><affiliations><list><country><li>Égypte</li></country></list><tree><country name="Égypte"><noRegion><name sortKey="Aly, M E" sort="Aly, M E" uniqKey="Aly M" first="M. E." last="Aly">M. E. Aly</name></noRegion><name sortKey="Abdel Baky, A A" sort="Abdel Baky, A A" uniqKey="Abdel Baky A" first="A. A." last="Abdel-Baky">A. A. Abdel-Baky</name><name sortKey="Farahat, S M" sort="Farahat, S M" uniqKey="Farahat S" first="S. M." last="Farahat">S. M. Farahat</name><name sortKey="Hana, U B B" sort="Hana, U B B" uniqKey="Hana U" first="U. B. B." last="Hana">U. B. B. Hana</name></country></tree></affiliations></record>Pour manipuler ce document sous Unix (Dilib)
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