Development of heat treated fresh cheese technology
2000
Caric, M. | Milanovic, S. | Bozulic, S. (Tehnoloski fakultet, Novi Sad (Yugoslavia))
New developments in food and nutrition science as well as in dairy technology, include wide range of so called light products: products of excellent quality and taste, but low in energy. These examinations were carried out in order to develop the low fat fresh cheese product with long shelf life, by using stabilizing agent Trecomex AET4 (Lyckeby Amylex, Horazdovice, Csech Republic) in various concentrations. Physical and chemical characteristics and sensory quality of the obtained fresh cheese were examined, as well as quality changes during storage. Fresh cheese samples had 24.6% total solids, 10.5% proteins and 10.5% fat in average. All samples had homogenous consistency, uniform viscosity, good sensory properties, maintaining pleasant taste of fresh full fat cheese. However, being very low in fat content, the new developed product suits well to be used in low fat diets. Trecomex AET4, based on natural potato starch, serves well as stabilizing agent during heat treatment and storage.
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Эту запись предоставил Unassigned data from Yugoslavia
