Ripening changes of Ras cheese made from recombined milk as affected by certain additives

Rabie, Abdelrahman M.; Farahat, S.M.; Baky, A.A.Abdel; Ashour, M.M.

doi:10.1016/0308-8146(84)90003-7

Cited by 3 publications

(2 citation statements)

References 4 publications

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“…All participants stated that they did not have any dairy allergies or other health issues. The sensory elements such as appearance (10), body and texture (30), flavor (60), and overall acceptability (100) were evaluated as a point deducted from the total score of each evaluation. There was 3 min between the evaluation of each sample to avoid interference between the sensory evaluation of each sample for the tastes of the panelist while providing drinking water to ensure no sensory disturbance [19].…”

Section: Sensory Evaluationsmentioning

confidence: 99%

“…Ras cheese is a low-moisture Egyptian hard cheese with a strong sharp flavor that is similar to the Greek type (Kefalotyri cheese) and is made mostly from cow's milk or a 1:1 mixture of cow and buffalo milk. It is made by enzymatically coagulating raw or pasteurized milk with rennet, either with or without the use of starter cultures [10]. Ras cheese must be kept in the ripening chambers for at least three months at a constant relative humidity of roughly 80 % and a temperature of 12 -15°C to produce its characteristic flavor and texture [11].…”

Section: Introductionmentioning

confidence: 99%

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Combination of Prebiotic Inulin and Probiotics intervention on the Physicochemical, Microbiological, and Sensory Properties of an Innovative Synbiotic Ras Cheese

Abdelazez¹,

Khalil

El-Dardiry

2022

Egypt. J. Chem.

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Inulin is classified as a prebiotic since it possesses functional health-promoting and industrial processing capabilities in dairy and non-dairy products. The study aims to incorporate inulin as a fat substitute with probiotics to improve the physicochemical, sensory, and microbiological properties of synbiotic Ras cheese during 90 days of ripening. Five Ras cheese formulations were investigated, including full-fat control 1 (FFCC) and low-fat control 2 (LFCC), as well as three formulas supplemented with 1 %, 3 %, and 5 % inulin (LFT1, LFT3, and LFT5), respectively. As a result of the inulin addition, significant changes (P<0.05) occurred in the textural profile, cheese yield, probiotic population, and sensory assessment. The addition of probiotic culture produced a synbiotic low Ras cheese with excellent sensory properties. It was discovered that LFT3 has the highest overall score of 76.64±2.49 points, while LFCC has the lowest overall score of 60.94±1.35 points. Surprisingly, Ras cheese supplemented with 3 % or 5 % inulin exhibited the equivalent mouth feel and texture characteristics as full-fat cheese. As recommended, combining probiotic culture and inulin is an innovative technique for improving low-fat cheese quality, health benefits, and low manufacturing costs.

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Section: Sensory Evaluationsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%