食品加工および技術ジャーナル

概要

Utilizing the Functions of Hydrocolloids as Fat Mimetic to Enhance the Properties of Low-fat Domiati Cheese

Tareq Alnemr, Ahmed Helal, Amal Hassan and Khaled Elsaadany

Regarding the rising demand of eating healthy displayed by consumers over the past few years, dairy market has been increasing its supply in producing low fat cheese. As well known, the reduction of fat in cheese milk causes a significant decrease in organoleptic properties and cheese yield, thus dairy scientists have a continuous challenge to counteract these defects and satisfy the consumer’s requests. This work was undertaken to investigate the possibilities to improve the characteristics of low fat Domiati cheese by using hydrocolloids as fat mimetic. Mixture of kappa carrageenan, locust bean and xanthan gums have been added to chesses milk. Upon using different concentrations of Hydrocolloids, low fat cheese showed a significant increase in the physiochemical characteristics, yield, and moisture. Furthermore, organoleptic properties obtained were both highly acceptable and comparable to full fat cheese. These positive effects were also sustained during the 75 days ripening period where sensory scores were closely similar to those obtained from full fat cheese.