Development of a Culture-ripened Semi-hard Kishk-cheese Containing Bourghol or Semolina
| Autor: | Samir Scandar, Elham Hajj, Nadine Al-Arja, Rita Yaacoub, Hussein Dib |
|---|---|
| Rok vydání: | 2018 |
| Předmět: |
0301 basic medicine
Chemistry 0402 animal and dairy science food and beverages Titratable acid Ripening 04 agricultural and veterinary sciences 040201 dairy & animal science Sensory analysis 03 medical and health sciences chemistry.chemical_compound 030104 developmental biology Starter Odor Lipolysis Food science Lactose Flavor |
| Zdroj: | Journal of Food Research. 8:21 |
| ISSN: | 1927-0895 1927-0887 |
| Popis: | In order to develop a new Kishk-based ripened semi-hard cheese, two different wheat types, namely Bourghol and Semolina, were used. The process involved adding together cereal, goat strained yogurt, starter cultures and rennin enzyme. Physicochemical parameters and sensory attributes were assessed during 4 weeks of ripening at 10°C. The results showed an increase in titratable acidity, pH and solubility index in both types of cheese over ripening period reaching final levels of 1.95%, 3.75 and 85% respectively. Free amino acids were accumulating in Semolina cheese (17.75 mg Leu/g in final product), with a sharp increase after week 2 concurring with a marked decrease in residual lactose. A higher depletion rate of residual lactose was observed for Semolina cheese (49% in Semolina vs 40% in Bourghol) (p |
| Databáze: | OpenAIRE |
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