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Development of a novel processed cheese product containing fermented barley.
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Abstract: A Fermented labneh-like product was prepared from mixture of buffalo milk, butter milk powder and barley flour. It was used to substitute 25, 50 and 75% of the cheese-base in processed cheese spread (PCS). The obtained PCSs were stored for 3 months at 5±2ºC and analysis for fat, total protein, salt and total solids contents, acidity, pH values, total volatile free fatty acids (TVFA), meltability, oil separation, penetration and soluble protein and evaluated for sensory properties. Incorporation of fermented labneh-like product in PCS decreased the ash and salt contents and TVFA values but increased meltability and penetration of the resultant products. Processed cheese spread content barley had relatively higher oil index than the control. The oil index, meltability and firmness of PCSs were increased with extending the storage period. The PCS prepared by using 25% labneh-like product was ranked higher acceptability compared to the control.
Key wards: Processed cheese spread, labneh-like product, barley flour chemical and physical properties
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| Publication year |
2010
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| Pages |
:95-103
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| Organization Name |
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| City |
Cairo
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| serial title |
Egyptian J. Dairy sci
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| Author(s) from ARC |
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| External authors (outside ARC) |
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| Publication Type |
Journal
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