Thesis (M.Sc.) - Cairo University - Faculty of Agriculture - Department of Dairy

This study was conducted to develop low calorie sour cream (light and low fat sour cream) with high nutritional value using ingredients containing either milk fat or vegetable oils namely palm kernel oil (PKO) or palm oil (PO). The study was conducted in two sections. In section one; several preliminary experiments were carried out and from the organoleptic assessment, four treatments were selected namely T1 traditional sour cream 18% fat which compiles the minimum fat% of fermented cream according to the Egyptian standard specification and served as a control. T2: cream with 9 % fat + 0.5% MG218 + 0.75% LFSE. T3: cream with 9 % fat + 0.5% MG218. T4: cream with 5 % fat + 0.5% MG218 + 0.75% LFSE. In section two, two experimental trials were carried out each of them consists of five treatments from T1- T5 and from T6- T10, sour cream was manufactured using vegetable oil (PKO & PO). All resultant sour creams from all treatments were stored at 6 ±1{u02DA}C for 15 days. During storage period, creams were analyzed chemically for T.A and pH, rheologically for viscosity and syneresis, sour creams were also organoleptically assessed. The obtained chemical, rheological and organoleptic results indicated that nutritious low calorie sour cream could be made from cream with 9 % fat after raising its protein content to ~ 5% and the use of MG218 as stabilizer\ emulsifier at 0.5% or its mix. with LFSE at a ratio of 0.5% and 0.75 % respectively. Alsohighly acceptable low calorie light and low fat filled sour cream could be made using either 9% PKO or 9% PO or 5 % of both oils after raising the protein content to ~ 5% and the use of 0.5% MG218 as stabilizer\ emulsifier

Issued also as CD