Effect of lecithin addition on the yield and quality of soft cheeses

Autor:	S. N. Taha, M. E. Aly, M. Z. El-Abbassy
Rok vydání:	1991
Předmět:	food.ingredient Moisture Chemistry Flavour Organoleptic technology industry and agriculture Lecithin Soluble nitrogen food Total volatile Yield (chemistry) Pickling lipids (amino acids peptides and proteins) Food science Food Science
Zdroj:	Food / Nahrung. 35:633-640
ISSN:	1521-3803 0027-769X
DOI:	10.1002/food.19910350613
Popis:	The effect of lecithin added at levels of 0.025 %, 0.050 % and 0.075 % to cheese milk used in manufacture of Domiati and Kareish cheese on yield, weight losses and quality of cheese was studied. Addition of lecithin increased cheese yield and decreased weight losses during pickling. The bacterial content of all cheeses treated with lecithin was higher than that of control cheese when fresh and during pickling. Cheese made with added lecithin showed higher moisture, salt, fat, and acidity than control cheese. The total nitrogen percentage was almost the same in all treatments. The levels of both soluble nitrogen and total volatile fatty acids in cheese containing lecithin were higher than in the control cheese. No marked differences were evaluated for flavour, body and texture of fresh cheese made from milk with or without lecithin, while during pickling the organoleptic properties of cheese containing lecithin were improved.
Databáze:	OpenAIRE
Externí odkaz:	https://explore.openaire.eu/search/publication?articleId=doi_________::b413cd0c7e425a4b299b8647886de9de https://doi.org/10.1002/food.19910350613 Zobrazit plný text záznamu Plný text