Physiochemical Comparism of Three Different Types of Soft Cheese

Enwa, Felix Oghenemaro; Avbunudiogba, John A.

doi:10.9790/2402-0451117

Cited by 5 publications

(4 citation statements)

References 12 publications

(8 reference statements)

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“…Soft cheeses are made from heat treated milk which is fermented by the use of specific bacteria. Artificial rennet is sometimes used to produce a firmer texture [27] (Figure 2).…”

Section: Soft Cheesementioning

confidence: 99%

“…Fresh cheeses are ready for use as soon as the manufacturing process is complete but ripened cheeses are allowed to mature in temperature and humidity-controlled rooms for up to one month [27]. According to Bastin [30], Soft Cheeses such as Brie, Camembert, Limburger, Blue, Cottage, Cream, and Neufchâtel are more perishable because of their higher water content.…”

Section: Journal Of Dairy and Veterinary Sciencesmentioning

confidence: 99%

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The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review

Bezie

2019

JDVS

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maintaining the human and animal body. About 87% of milk composition consists of water and 13% are nutritionally important components, such as proteins, carbohydrates, lipids, minerals and vitamins. It is excellent source of high-quality protein, vitamins and minerals. It represents one of the best natural sources of essential amino acids for human nutrition. Moreover, milk is an outstanding source of calcium and phosphorus to build bones and teeth. Similarly, milk is the most nutritious and it can attribute for the growth, reproduction, energy source, maintenance and repairs of body. Also, due to having various properties, it can be easily converting into different milk products and to use it as an ingredient for other food items [1,2]. Milk contains components that are essential to humans such as proteins, carbohydrates, fat, water, all the B-vitamins, vitamins A and D, calcium and phosphorus. It also provides energy [3,4].

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“…Soft cheeses are made from heat treated milk which is fermented by the use of specific bacteria. Artificial rennet is sometimes used to produce a firmer texture [27] (Figure 2).…”

Section: Soft Cheesementioning

confidence: 99%

Section: Journal Of Dairy and Veterinary Sciencesmentioning

confidence: 99%

The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review

Bezie

2019

JDVS

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“…Cream cheese was prepared in triplicate according to a modified method (Enwa et al., 2013 ). Fresh cow milk was strained and standardized for the final fat content of 3.5%.…”

Section: Methodsmentioning

confidence: 99%

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

Weragama

Weerasingha

Jayasumana

et al. 2021

Food Science & Nutrition

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The demand for value-added dairy products is ever-growing, where consumers are seeking various functional and bioactive properties.As an attempt, diversification of cream cheese with several herbs and spices has been practiced. Cream cheese is a soft and white-colored cheese with a subtle and sweet flavor. Often, it is used as a spread (e.g., for bread, bagels, and crackers) and a dip (e.g., for potato chips) and used as an ingredient in many food applications (Sainani et al., 2004). Cream cheese is mainly acidified with mesophilic lactic acid starter cultures consist of Lactococcus spp. and Leuconostoc spp.while rennet is commonly used as the coagulant (Phadungath, 2005).

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“…Soft cheese was manufactured from milk as described elsewhere [33],where 9 litres of milk were pasteurized for 30 minutes at 63 o C, tempering till 40 o C, salt was added (15g/L), rennet was added (15ml/L), milk was then distributed into equivalent portions, and each was exposed to the extracted plant clove, thyme and pomegranate peel extracts by concentration of 2.5%, 3.5% and 4.5% for each extract . The treated milk incubated for 45 minutes at 30 o C till formation of curd, then the whey was drained and cheese achieved.…”

Section: 52manufacture Of Plant Added White Soft Cheesementioning

confidence: 99%

Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival.

Youssef

Ramadan

Al-Ashmawy

2020

Mansoura Veterinary Medical Journal

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This study aimed to detect the prevale nce of Listeria species in raw milk, ice cream and yogurt, and to evalua te the effect of extract of clove, thyme and pomegra na te peel on such organis m . Design: Descriptive study. Proce dure s: One hundre d and fifty samples of milk, ice cream and yogurt we re examine d for isolation, identifica tion and molecula r identifica tion of Listeria spp. Extraction of natura l plant extract as clove, thyme and pomeg ra nate peels and detecti o n of their inhibitory effect on Listeria spp. Results: The prevale nce of Listeria spp. in milk was 36% where 14% as L. monocytoge ne s , 6% L. innocua and 16% and other Listeria spp. was 16%. In yogurt, Listeria spp. was 6% as L. innocua was 2% and other Listeria spp. was 4%, while no L. monocytoge ne s wa s detecte d. In ice cream, Listeria spp. was 8% where L. monocytoge ne s was 2% and othe r Listeria spp. was 6% while no L. innocua was detecte d. The conce ntra tion of plant extra ct was 2.5% which showe d high reduction rate on L. innocua and L. monocytoge ne s during shelf life of soft cheese. Conclus ion and clinical relevance:Listeria is widely isolate d from milk than from ice cream and yogurt. Plant extracts play role in food preserva tion and conside r as a natura l antimicrobia l agent where most effective one was clove extract.

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Physiochemical Comparism of Three Different Types of Soft Cheese

Cited by 5 publications

References 12 publications

The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review

The Effect of Different Heat Treatment on the Nutritional Value of Milk and Milk Products and Shelf-Life of Milk Products. A Review

The physicochemical, microbiological, and organoleptic properties and antioxidant activities of cream cheeses fortified with dried curry leaves (Murraya koenigii L.) powder

Prevalence of Listeria species in raw milk, ice cream and yogurt and effect of selected natural herbal extract on its survival.

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