Chemical and Microbiological Properties of Sudanese White Soft Cheese Made by Direct Acidification Technique

Razig, Kamal Awad Abdel; Babiker, N. A. A.

doi:10.3923/pjn.2009.1138.1143

Cited by 12 publications

(5 citation statements)

References 10 publications

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“…These results were in harmony with those of [27] who stated that the fat content of the lime cheese and grapefruit cheese samples stored in refrigerator were higher while the fat contents of the same cheese stored in whey at room temperature were low. Generally fat content of the lime cheese was higher than fat content of grapefruit cheese.The pH values of the cheese samples showed a decreasing trend from day zero up to the end of storage (Table 3) these results were in line with those of [28] who stated that the pH of the cheese showed a decreasing trend till the end of storage period. Out results were in accordance with those reported by [29] who obtained that the pH and acidity of treated samples did not differ significantly with the change of hydrocolloids, while pH decrease and acidity increase with storage.…”

Section: Effect Of Different Levels Of Fat On the Chemical Compositiosupporting

confidence: 80%

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Elkhidier¹

2017

IOSR JAVS

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Section: Effect Of Different Levels Of Fat On the Chemical Compositiosupporting

confidence: 80%

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Elkhidier¹

2017

IOSR JAVS

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“…The further that the acidity of the protein solution is from the isoelectric point, the more soluble it will be. The observed protein level (22.9%) of cheese analogue produced by regulating the acidity of lime juice was lower than that of cheese produced from cow's milk (Razig and Babiker, 2009). This is because cow milk has a higher protein content of 16.5% (Colmenero and Broderick, 2006) compared to sweet corn (5.9%) (Almodares et al, 2009).…”

Section: Characterization Of the Initial Productmentioning

confidence: 79%

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

Aini¹,

Sustriawan²,

Prihananto³

et al. 2020

Food Res.

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Cheese is not only created using cow's milk and can also be made from a mixture of vegetable extracts, including corn extract. Cheese from corn extract has the advantages of low-fat and high-carotene. Notably, papain can be used as a coagulant in the production of cheese analogue, while maltodextrin functions to increase volume and total solids for greater yield. The objectives of the present study was 1) to optimize the formula composition between lime extract, papain, and maltodextrin to create a cheese analogue from sweet corn extract with high yield and protein as well as good sensory properties, 2) to study the physicochemical and sensory characteristics of the cheese analogue using the optimal formula, and 3) to compare analog cheese from corn milk to cow's milk cheese. The experimental design involved response surface methodology with three factors (lime extract, papain, and maltodextrin). The results of the study produced the optimal cheese analogue formula from corn extract with the addition of lime extract (2.283%), papain (0.022%), and maltodextrin (15%). The characteristics of this cheese analogue include a yield of 20.3%; pH of 5.4; 14oBrix soluble solids; water content of 65.3%; protein content of 13.5%; total-carotene of 544.4 ppm and of fat content 4.6%. The cheese analogue has sensory characteristics of soft texture, the ability to spread evenly, the typical color of cheese (i.e. yellowish-white), and was preferred by panelists. Cheese analogue has protein content of 7.1%, fat content of 4.55%, total carotene of 544.4 mg/g, cholesterol 0.02 mg/g; while commercial cheese from cow’s milk has protein content 6.3%, fat content 24.53%, total carotene 5.32 mg/g and cholesterol 0.19 mg/g. Thus, sweet corn can potentially be used as a raw material for producing low-fat cheese analogues.

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“…Cheese analogue was made using a modified method [22]. The stages in making cheese analogue were making corn extract, mixing the corn extract and cow's milk (1:1), pasteurization, cooling, addition of coagulant, and pressing and heating of the cheese.…”

Section: Methodsmentioning

confidence: 99%

The Formulation of Cheese Analogue from Sweet Corn Extract

Aini

Prihananto

Sustriawan

et al. 2019

International Journal of Food Science

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Analogue cheese made from sweet corn extract was expected to fulfill the people’s need for cheese and as alternative cheese made from cow’s milk. The use of maltodextrin as a filler and citric acid as an acidulant was expected to improve the characteristics of corn cheese. The aims of this article were to (1) determine the optimum concentration of maltodextrin, papain, and citric acid in order to produce corn milk-based cheese analogue with the best characteristics; (2) determine the characteristics of cheese analogue produced using the optimum concentration. The research design used in this study was Response Surface Methodology (RSM) based on Central Composite Design (CCD) with three factors: citric acid concentration (0.12%, 0.16%, and 0.20%), commercial papain (0.026%, 0.030%, and 0.034%), and maltodextrin (10%, 15%, and 20%). The optimum formula to produce cheese analogue with the highest protein content and yield was with the addition of 0.20% citric acid, 0.029% papain, and 20% maltodextrin. The cheese analogue produced from the optimum formula had moisture content of 61.590%, yield of 17.512%, total dissolved solids of 19.00°Brix, dissolved protein of 19.837%, acidity (pH) of 5.4, and fat of 6.976%. The sensory characteristics of cheese analogue spread from sweet corn extract are similar to those of cheese from cow’s milk; i.e., it had a yellowish-white color, distinctive aroma of cheese, no sour taste, and soft texture and was easy to spread. Therefore, it was possible to explore the sweet corn as ingredient of spread cheese that has low fat content.

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Chemical and Microbiological Properties of Sudanese White Soft Cheese Made by Direct Acidification Technique

Cited by 12 publications

References 10 publications

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Effect of Different Levels of Fat on the Chemical Composition and Sensory Characteristics of Sudanese Low-Fat Cheese during Storage

Formulation of low-fat cheese analogue from sweet corn extract using papain and lime extract as coagulant

The Formulation of Cheese Analogue from Sweet Corn Extract

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