The analysing of fat content in cheddar cheese fermented with Citrus reticulata Blanco crude flowers in different concentrations as a healthy diet

Abstract

There is strong evidence that a high fat intake causes cholesterol increases in human body. We all know high cholesterol levels causes cardiovascular diseases. This study was aimed to investigate the fat content in cheddar cheese which coagulated with Citrus reticulata Blanco crude flowers extracts (CFE) at four different concentrations (1, 2, 3 and 4%, v/v). Method: Flowers of Citrus reticulata Blanco were collected during blossom from Sargodha District nurseries. Buffalo milk was used for preparation of Cheddar cheese. A control sample (T0) was coagulated with 0.002% rennet (Rennet strength is 20 International Milk-Clotting Units, IMCU/mL) at 33°C for 45 minutes and it was obtained from Danisco Dairy Cultures (Paris, France) while the other four samples were coagulated using Citrus reticulata Blanco CFE at different concentrations of 1% (T1), 2% (T2), 3% (T3) and 4% (T4) (v/v) at 33°C for 45 minutes. Results: Results of statistical analysis of variance showed significant differences (p= 0.0001) among different concentration of CFE for Cheddar cheese fat contents. The cheese prepared from using 1% and 4% CFE cheese have higher fat contents while CFE cheese prepared with 2% and 3% have lower fat contents and less than control sample prepared with rennet. Conclusions: In this study, we determined the amount of fat in cheddar, which was fermented with citrum flower according to the rennet. In the future this study can be a guide to consume healty food and improving human health.