| You are in:Home/Publications/Effect of Fat Content, Fat Replacers and Emulsifying Salts on Half and Low-Fat Processed Cheese Spreads | |
Prof. Sania Mahmoud Ahmed Abdo :: Publications: |
|
| Title: | Effect of Fat Content, Fat Replacers and Emulsifying Salts on Half and Low-Fat Processed Cheese Spreads |
| Authors: | Safinaz El-Shibiny, ME Shenana, GF El-Nagar, Sania M Abdou |
| Year: | 2007 |
| Keywords: | Not Available |
| Journal: | Journal of Saudi Society for Food and Nutrition |
| Volume: | 2 |
| Issue: | 1 |
| Pages: | 53-68 |
| Publisher: | Not Available |
| Local/International: | International |
| Paper Link: | Not Available |
| Full paper | Not Available |
| Supplementary materials | Not Available |
| Abstract: |
Low fat processed cheese spreads of different fat content (7% and 12%) were prepared from mixtures of fully ripened Ras cheese and rennet curd prepared by rennet coagulation of UF skimmed milk retentate (20% total solids). In addition to the cheese base, commercial fat replacers (Simplesse® 100, whey protein concentrate, or Jursalium artichoke) were added. Three different commercial emulsifying salts (Joha S4, Joha SE and Joha S9) were used at the ratio of 3.25%. Cheese spreads were analysed for gross |
