Making of Low Fat Ras Cheese Using Fat Replacer

Abstract

Seven Ras cheese treatments were made to study the effect of replacing milk fat with Novagel® RCN15 (a carbohydrate-based fat replacer) on the quality of low fat Ras cheese. Control cheeses were made from cow's milk containing 3.0% fat, another three Ras cheese treatments were made from the same milk but were standardized to 2.0% fat with adding Novagel® at the rate of 0.0, 0.25% and 0.50% respectively. The other three Ras cheese treatments were made from cow's milk standardized to 1.0% fat with adding Novagel® at the rate of 0.0%, 0.50% and 1.0% respectively. Reducing the fat content of cheese milk caused a significant decrease in moisture, fat, titratable acidity, soluble nitrogen (SN), Shilovitch ripening index (S1) total volatile fatty acid content and scores of organoleptic properties of Ras cheese, meanwhile increased total nitrogen, salt, ash content and hardness of cheese was detected. Adding Novagel® increased the ripening indices, scores of organoleptic properties, acidity and moisture content, while decreased the hardness of cheese. Cheese treatment that made from 2.0% fat milk was the most acceptable one, and was not significantly different from control cheese. Ripening indices, titratable acidity scores of cheese, total nitrogen, fat and ash content of Ras cheese increased as ripening period proceeded, while cheese hardness and moisture decreased.

The Impact of Partial Replacement of UF-Skim Milk Retentate by Denatured Salt Whey Protein Paste on The Quality of Feta Cheese Analogue

“…The increase in WSN and NPN values could be attributed to the breakdown of proteins in the cheese facilitated by milk and rennet enzymes, as well as other microbial activities, as suggested by El-Zeini et al (2007). This is possibly attributed to moisture evaporation, Kebary et al (2006) observed a significant decrease in the moisture content of Domiati cheese as the pickling period progressed, whereas the total solids (TS) values increased significantly. As outlined by Schar and Bosset (2002), the primary determinants affecting cheese alterations during storage are product composition, processing techniques, packaging methods, and storage conditions (including duration and temperature).…”