The objective of the current work was to evaluate the effect of three different commercial proteinbased fat replacers Prolo®11(PR), Simplesse®100 (SM) and Dairy Lo TM (DL) on the physicochemical, microstructural, and sensory characteristics of low-fat Edam cheese (LFEC) made from buffalo's milk during a specific ripening period. LFEC treatments were prepared using different ratios (0.3%, 0.6%, and 0.9% w/w marked I, II and III respectively) for each PR, SM and DL. Cheese without fat replacer was prepared as the control (C). Cheese containing fat replacers had a higher significant moisture content than C. Proteolysis significantly increased in LFEC containing Fat replacers more than C. Firmness decreased gradually with increasing the concentration of the fat replacers. PRIII and SMIII had less firmness. The addition of SM and PR improved texture, flavour and acceptability of the LFEC on the 60 th day of ripening. DL treatments achieved the best total scores for sensory characteristics on the 90 th day of ripening. Fat replacers affected the microstructure of LFEC especially SM which imparts a desirable texture to cheese, compared to other treatments.
This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cultures CHN-22, FRC-60, and ABT-8. Three samples were incubated for 24 h and the others were incubated for 72 h. Physicochemical, microbiological, and organoleptic characteristics in all treatments during the 90-day cold storage (6 ± 2 ℃) period were determined. The results showed that protein content of all treatments was significantly lower than the control. Utilization of starter cultures in ultrafiltered processed cheese production increased titratable acidity, where titratable acidity of the treatments (PC, PC, and PC) was significantly higher than the other treatments and the control. PC, PC, and PC treatments were the highest penetrometer readings and with low firmness. All treatments had higher water soluble nitrogen/total nitrogen%, total bacterial viable and lactic acid bacterial counts especially PC, PC, and PC compared to the control. The results revealed that PC and PC treatments gained the highest acceptability scores than PC, PC, and the control.
F LUORESCENCE spectroscopy is a technique used to determine fluorescence spectrum that emits by fluorescent compounds. Milk has more than one fluorescent compounds such as tryptophan, vitamin A. Quick identification of milk types is needed for milk quality control and safety. The ability of two different fluorescence spectroscopy techniques (front face fluorescence spectroscopy; FFFS and synchronous scanning fluorescence spectroscopy; SFS) was determined to differentiate 40 milk samples according to their species (10 samples for each of buffalo's, cow's, goat's and sheep's milk). The statistical methods, principal component analysis (PCA) and factorial discriminant analysis (FDA) were used for better understanding the obtained results. FDA was applied separately on the first five principal components obtained from PCA which performed on the two different fluorescence techniques. Results obtained from FDA showed that 100% of correct classification was obtained for data sets from the two different fluorescence techniques. The obtained results confirmed that both the FFFS and SFS were capable of differentiating milk species.
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