Manufacture of soft cheese with multiple health benefits
2011
El-Said, M.M.
This study is an endeavor to elevate the health benefits of the soft cheese. Therefore, low fat soft cheese was manufactured by using the retentate results from UF -skim milk, adding some natural antioxidants such as parsley and green pepper as carotenoids sources, rosemary and thyme as phenols sources.Effect of some technological aspects such as heating, salting and renneting on the antioxidant activity of the supplemented retentates was studied by estimating total carotenoids, total phenols, RSA% and FRAP values. Also, the antioxidant activity chemical composition and organoleptic properties of the resultant cheese along storage in the refrigerator for 30 days were evaluated. The results revealed that the technological processes had no great effect on the antioxidant activity of the supplemented retentate. Heat treatment increased and both salting and renneting slightly decreased the antioxidant activity. Storage period also slightly decreased the antioxidant activity of the supplemented cheese. Generally, it could be manufacture low fat soft cheese by using low fat retentate and adding natural antioxidants to obtain highly acceptable cheese with more health benefits.
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Este registro bibliográfico ha sido proporcionado por Egyptian Documentation and Information Centre for Agriculture
