Application of xanthan and tragacanth gum, maltodextrin and rice bran oil for improving of low fat white soft cheese attributes /
Ayat Ahmed Ahmed Khder
Application of xanthan and tragacanth gum, maltodextrin and rice bran oil for improving of low fat white soft cheese attributes / إستخدام صموغ الزانثان و الكثيراء و المالتودكسترين و زيت رجيع الأرز لتحسين خواص الجبن الأبيض منخفض الدهن Ayat Ahmed Ahmed Khder ; Supervised Abdelrahman Abdelatti Ali , Ismael Hussein Ismael Abdelghany , Mostafa Abdelmonaim Zeidan - Cairo : Ayat Ahmed Ahmed Khder , 2017 - 240 P. ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
The present study was carried out to enhance the quality of Egyptian style low fat white soft cheese using three different hydrocolloids and rice bran Oil (RBO). Six treatments cheeses containing three hydrocolloids (2 conc. of each) were evaluated compared to their counterpart low and full fat control cheeses (LFC and FFC). To evaluate the effect of rice bran oil (RBO) on quality of that cheese, four treatments cheeses containing different RBO (25, 50, 75 and 100%) and control FFC were conducted. All cheeses were analyzed chemically, microbiologically, rheologically (TPA) and organoleptically when fresh and periodically every 30 days during pickling in 11% NaCl for 90 days in the refrigerator. Hydrocolloid cheeses had higher yield, moisture, S/DM, MNFS and M:P ratio than their control LFC. They showed a great improvement in texture parameters and pronounced enhancement in all organoleptic parameters as a result of hydrocolloids addition. Sensorial, fresh XG1 and XG2 gained close total score to their counterpart control FFC. Hydrocolloids pickled cheeses increased moisture, M:P ratio, MNFS% and decreased pH compared with their control LFC. Over 90 days pickling, gradual increased values of F/DM, TP, TP/DM, Salt, S/DM, ash and acidity and nitrogen fractions of all cheeses were showed with higher rate for hydrocolloids cheeses. At 60 days pickling, XG2 cheese had the lowest decrease for all texture parameters rendering that cheese less hard, gummy and springy and chew than FF control cheese indicating that pickling period is the best for such cheeses. TVB, PB and LB increased counts were observed up to 60 days of pickling thereafter were declined, however yeasts and molds showed continuous increased counts with slower rate by picking advance
FFC Hydrocolloids Rice bran oil
Application of xanthan and tragacanth gum, maltodextrin and rice bran oil for improving of low fat white soft cheese attributes / إستخدام صموغ الزانثان و الكثيراء و المالتودكسترين و زيت رجيع الأرز لتحسين خواص الجبن الأبيض منخفض الدهن Ayat Ahmed Ahmed Khder ; Supervised Abdelrahman Abdelatti Ali , Ismael Hussein Ismael Abdelghany , Mostafa Abdelmonaim Zeidan - Cairo : Ayat Ahmed Ahmed Khder , 2017 - 240 P. ; 25cm
Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy
The present study was carried out to enhance the quality of Egyptian style low fat white soft cheese using three different hydrocolloids and rice bran Oil (RBO). Six treatments cheeses containing three hydrocolloids (2 conc. of each) were evaluated compared to their counterpart low and full fat control cheeses (LFC and FFC). To evaluate the effect of rice bran oil (RBO) on quality of that cheese, four treatments cheeses containing different RBO (25, 50, 75 and 100%) and control FFC were conducted. All cheeses were analyzed chemically, microbiologically, rheologically (TPA) and organoleptically when fresh and periodically every 30 days during pickling in 11% NaCl for 90 days in the refrigerator. Hydrocolloid cheeses had higher yield, moisture, S/DM, MNFS and M:P ratio than their control LFC. They showed a great improvement in texture parameters and pronounced enhancement in all organoleptic parameters as a result of hydrocolloids addition. Sensorial, fresh XG1 and XG2 gained close total score to their counterpart control FFC. Hydrocolloids pickled cheeses increased moisture, M:P ratio, MNFS% and decreased pH compared with their control LFC. Over 90 days pickling, gradual increased values of F/DM, TP, TP/DM, Salt, S/DM, ash and acidity and nitrogen fractions of all cheeses were showed with higher rate for hydrocolloids cheeses. At 60 days pickling, XG2 cheese had the lowest decrease for all texture parameters rendering that cheese less hard, gummy and springy and chew than FF control cheese indicating that pickling period is the best for such cheeses. TVB, PB and LB increased counts were observed up to 60 days of pickling thereafter were declined, however yeasts and molds showed continuous increased counts with slower rate by picking advance
FFC Hydrocolloids Rice bran oil