Utilisation of water extract of green chilli pepper in the manufacture of low‐fat fresh cheese

Abstract

The effect of the water extract of green chilli pepper (WECP) on some properties of low‐fat fresh cheese was studied. Cheese was manufactured from a mixture of reconstituted skim milk powder, whey protein concentrate and sodium chloride and fortified with WECP at concentrations of 0, 1, 2 and 3%. The addition of WECP significantly decreased the total and lactic acid bacteria counts as well as the yeasts and moulds counts in the fortified cheeses. The flavour was improved in cheeses made using 1 and 2% WECP, and the cheese manufactured with 2% WECP had the highest flavour and total scores.

Fortification of milk with plant extracts modifies the acidification and reducing capacities of yoghurt bacteria

“…The use of herbal preparations to enhance the antioxidant activity and the sensory acceptance of yoghurts have considerably increased in the last decades due to the rising demands of consumers for foods that have been enriched with natural compounds rather than synthetic chemical molecules. Therefore, large investments have been used in this sector of healthy foods, and different milk‐based formulations including different herbal extracts have been proposed (Ghanimah et al ; Granato et al ; Yadav et al ; Aguilar‐Raymundo and Vélez‐Ruiz ). In addition, the herbal extracts could also be used to modify the oxidoreduction potential ( E h ) of the medium thanks to its richness in phenolics and other antioxidant compounds (Alwazeer and Dham ).…”

Effects of free and encapsulated transglutaminase on the physicochemical, textural, microbial, sensorial, and microstructural properties of white cheese

“…Therefore, traditional cheese manufacturing has sought new production systems to increase yield production. For this purpose, different types of starter cultures, cheese production machines, as well as refrigeration and pasteurization systems were developed (Ghanimah, Hanafy, Hassanein, & Hashim, 2018;Johnson, 2017). The application of TGase is one of the most promising approaches to increase the production yield of dairy products.…”

Optimal conditions for the production of exopolysaccharide by Pediococcus acidilactici and impact of the bacterium, its EPS and dextran on the quality of Kariesh cheese

“…The cheese was weighed to compute the yield (Ghanimah et al . 2018), cut into blocks, packaged in polyethylene pouches and kept in a refrigerator for 7 days. Three replicates were carried out for each treatment on different days during February and March.…”

“…Scoring was conducted according to a scale described by Ghanimah et al . (2018) consisting of 10 points for appearance, 30 points for body and texture, and 60 points for flavour, with a total of 100 points.…”