Alterations of soybean lecithin during curd formation in cheese making

The effect of lecithin added at levels of 0.025 %, 0.050 46 and 0.075 46 to cheese milk used in manufacture of Domiati and Kareish cheese on yield. weight losses and quality of cheese was studied. Addition of lecithin increased cheese yield and decreased weight losses during pickling. The bacterial content of all cheeses treated with lecithin was higher than that of control cheese when fresh and during pickling. Cheese made with added lecithin showed higher moisture, salt, fat, and acidity than control cheese. The total nitrogen percentage was almost the same in all treatments. The levels of both soluble nitrogen and total volatile fatty acids in cheese containing lecithin were higher than in the control cheese. No marked differences were evaluated for flavour, body and texture of fresh cheese made from milk with or without lecithin, while during pickling the organoleptic properties of cheese containing lecithin were improved.

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“…[12]. Also Weber et al [21] found that the yield of cheese can be increased by adding lecithin to milk prior to coagulation.…”

Section: Resultsmentioning

confidence: 99%

“…The addition of lecithin to cheese milk for increasing the yield of cheese has attracted considerable attention in recent years [3,12,21]. Moreover, it was reported that cheese containing lecithin possessed superior physical properties and increased nutritional value compared with controls [3].…”

mentioning

confidence: 99%