scholarly journals KARAKTER/SIFAT FISIK KIMIA KEJU RENDAH LEMAK DARI BERBAGAI BAHAN BAKU SUSU MODIFIKASI

2017 ◽  
Vol 12 (2) ◽  
pp. 78
Author(s):  
Juniawati Juniawati ◽  
Sri Usmiati ◽  
Evy Damayanthi
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Corn Oil ◽  
Block Design ◽  
Dairy Product ◽  
Skim Milk ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Oil Emulsion ◽  
Low Fat Cheese

<p>Low-fat cheese is a dairy product that is potentially developed to meet the public demand for healthy food. Milk modification is one<br />of the low-fat cheese processing technology to improve the physical characteristics of low-fat cheese. This research aimed to study<br />the effect of modification of milk to physico chemical characteristic of low-fat cheese. Milk modification as a treatment is consisting<br />of five (5) formulae : reduction of 60% milk fat (A1), corn oil emulsion in the skim milk (A2), corn oil emulsion with a dispersion<br />of whey protein concentrate (WPC) in skim milk (A3), emulsion W1 / O / W2 in skim milk (A4), corn oil emulsion in the skim milk<br />plus probiotics (A5). Each cheese-making process for each treatment carried out in the scale of 20 liters of milk. This study used a<br />randomized block design with two replication. Data were analyzed using analysis of variance, with the mean difference of Duncan<br />test. Low-fat cheese in this study resulted from the formula A3 is a mixture of corn oil emulsion with a dispersion of whey protein<br />concentrate in skim milk (fat content of 24.59% bk). Low-fat cheese A3 has a 7.71% yield, hardness 171.45gf, moisture 48.98%,<br />protein 27.35%, fat 12.25%, calcium 328.91 mg /100g, phosphorus 16.31 mg /100g, and NaCl 1.21%.</p>

scholarly journals Mutu Keju Putih Rendah Lemak Diproduksi Dengan Bahan Baku Susu Modifikasi

2016 ◽  
Vol 40 (2) ◽  
pp. 144 ◽  
Author(s):  
Abubakar Abubakar
Keyword(s):  
Whey Protein ◽  
Milk Fat ◽  
Dry Matter ◽  
Corn Oil ◽  
Skim Milk ◽  
Raw Material ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Water Emulsion ◽  
White Cheese

This research was conducted to investigate the quality of low-fat white cheese produced using raw material of modified milk. Five treatments applied were (A1) Using reduced fat (60%) milk, (A2) Using emulsion of corn oil in skim milk (replacing milk fat with corn oil), (A3) Using emulsion of corn oil in skim milk and addition of whey protein concentrate (replacing milk fat with corn oil and the addition of whey protein concentrate=WPC), (A4) Using skim milk and water emulsion oil in water, and (A5) replacing milk fat with corn oil and the addition of probiotic (Lactobacillus casei). Each treatment was replicated three times. The selected that skim milk in corn oil emulsion with the addition of probiotics, the results showed had cheese quality characteristics as follow: yield 12.94±0.16%, hardnes 48.07±10.12 g, softness 8.51±0.54 kg/s, moisture content 50.37±1.60%, ash content 7.38±1.75% (dry matter), fat content 41.06±6.07% (dry matter), protein content 37.85±3.25% (dry matter), phosphorus content 346.62±25.61 mg/100g (dry matter), calcium content 860.78±87.91 mg/100g (dry matter), white color, regular texture, not flavorfull, salty taste, soft texture, elastic, ordinary preference acceptance.

scholarly journals Karakteristik Fisikokimia Yogurt Tanpa Lemak dengan Penambahan Whey Protein Concentrate dan Gum Xanthan

2018 ◽  
Vol 38 (2) ◽  
pp. 178
Author(s):  
Mohamad Djali ◽  
Syamsul Huda ◽  
Lovita Andriani
Keyword(s):  
Whey Protein ◽  
Block Design ◽  
Milk Powder ◽  
Skim Milk ◽  
Chemical Properties ◽  
Skim Milk Powder ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Randomized Block Design ◽  
Physical And Chemical

Non-fat yogurt exhibited weak body, poor texture, and whey separation because of reduction of fat. The separation of whey in yogurt is not desired by consumer. The aim of present study was to evaluate the effect of adding whey protein concentrate (WPC) and xanthan gum on physical, chemical and sensory properties of non-fat yogurt. Physical and chemical properties were tested using randomized block design whereas the yogurts properties during 21 days of cold storage included syneresis index and organoleptic. There were 6 treatments : A (full fat yogurt = control 1); B (skim milk + skim milk powder (SMP) 3% = control 2); C (skim milk + SMP 3% + WPC 1%); D (skim milk + SMP 3% + WPC 1,25%); E (skim milk + SMP 3% + WPC 0,5% + xanthan 0,005%); F (skim milk + SMP 3% + WPC 0,5% + xanthan 0,004%). The fat content 0,12%-0,14% of non-fat yogurt with the addition of WPC and blend of WPC-xanthan could increased firmness, cohesiveness and consistency compared to control 1 and control 2. In the organoleptic properties, non-fat yogurt with the addition of WPC and blend of WPC-xanthan were gained color, flavor, aroma, and consistency of the panelists preferred higher than control yogurt. Non-fat yogurt with only addition of WPC gained the lowest syneresis index. ABSTRAKYogurt tanpa lemak memiliki kekuatan struktur yang rendah dan rentan terjadi pemisahan whey karena berkurangnya kandungan lemak. Pemisahan whey pada yogurt tidak disukai oleh konsumen. Tujuan penelitian ini adalah untuk mengevaluasi efek penambahan whey protein concentrate (WPC) dan gum xanthan terhadap karakteristik fisik, kimia sensori yogurt tanpa lemak. Karakteristik fisik dan kimia diuji menggunakan metode RAK, sedangkan karakteristik yogurt selama penyimpanan dingin 21 hari meliputi indeks sineresis dan organoleptik. Terdapat 6 perlakuan yaitu: A (susu segar = kontrol 1); B (susu skim + skim milk powder (SMP) 3% = kontrol 2); C (susu skim + SMP 3% + WPC 1%); D (susu skim + SMP 3% + WPC 1,25%); E (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,005%); F (susu skim + SMP 3% + WPC 0,5% + gum xanthan 0,004%). Kandungan lemak 0,12%-0,14% pada yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan dapat meningkatkan firmness, cohesiveness, dan konsistensi dibandingkan kontrol 1 dan kontrol 2. Secara organoleptik, yogurt tanpa lemak dengan penambahan WPC dan kombinasi WPC-gum xanthan mendapatkan tingkat kesukaan panelis lebih tinggi untuk warna, rasa, aroma, dan kekentalan dibandingkan yogurt lemak utuh tanpa perlakuan. Yogurt tanpa lemak dengan penambahan WPC saja mendapatkan indeks sineresis lebih rendah dibandingkan perlakuan lainnya.

scholarly journals Improving Low-Fat Soft Cheese Quality Properties Made From Reconstituted Skim Milk By Using Whey Protein Concentrate as A fat Replacer

2021 ◽  
Vol 910 (1) ◽  
pp. 012040
Author(s):  
Dhia Ibrahim Jerro Ai-Bedrani ◽  
Sakena Taha Hasan ◽  
Abdali Alwan Altaee ◽  
Ali Ahmed Alqotbi
Keyword(s):  
Whey Protein ◽  
Bovine Milk ◽  
Skim Milk ◽  
Sensory Properties ◽  
Whey Protein Concentrate ◽  
Total Acidity ◽  
Protein Concentrate ◽  
Low Fat ◽  
Fat Replacer ◽  
Soft Cheese

Abstract This study was conducted to determine the effect of using whey protein concentrate (WPC) as a fat replacer and its role in improving the physicochemical, rheological, and sensory properties of low-fat soft cheese by adding four different ratios of (WPC) as (1.0,1.5,2.0,2.5) % to reconstituted bovine skim milk in four treatments (W2, W3, W4, W5)respectively, besides control cheese treatment (W1)which was made of whole bovine milk. The chemical tests included the percentage of moisture, protein, fat, lactose, and ash. The physical tests included the percentage of total acidity, pH, springiness, and compression ability besides cheese yield percentage, total energy, and sensory evaluation after cheese making and throughout the 14 days of storage time at (5±1)°C. Results showed that all (WPC) treatments have high moisture percentage compared to the control treatment, though all the treatments had a decrease in moisture values with storage. Results also showed a decrease in fat content for all the skim milk treatments with (WPC) addition. Lactose percentages were converged in all treatments. The results also showed an increase in total acidity and a decrease in pH for the (WPC) addition treatments. Microbiological results showed increased total count for the (WPC) addition treatments compared with the control. Furthermore, the results showed that adding (WPC) led to improving the springiness and compression ability and increased the cheese yield. On the other hand, it decreased the cheese energy compared to control. Sensory properties were improved by added WPC.

scholarly journals Production of Low Fat Yoghurt Enriched With Different Functional Ingredients

2012 ◽  
Vol 5 (1-2) ◽  
Author(s):  
Milka Stijepić ◽  
Dragica Đurđević-Milošević ◽  
Jovana Glušac
Keyword(s):  
Whey Protein ◽  
Chemical Properties ◽  
Streptococcus Thermophilus ◽  
Lactobacillus Delbrueckii ◽  
Whey Protein Concentrate ◽  
Low Fat ◽  
Functional Ingredients ◽  
Manufacturing Procedure ◽  
Fermented Dairy

Due to a growing demand for functional fermented dairy foods with improved nutritional qualities, the food processing industry has prompted to cut down on ingredients such as fat, sugar and additives, thereby necessitating some important changes in sensory qualities that influence consumer acceptance of fermented dairy products. Addition of functional ingredients such as whey protein concentrate (WPC) and honey may improve overall quality of yoghurt. It is well known ability of WPC to support formation of whey protein aggregates which highly improve physical properties of yoghurt. Honey may be an ideal sweetener for yoghurt due to its sugar concentration, low pH and a variety of beneficial nutritional properties.The aim of the present study was to examine the effect of WPC (1%), as well as combination of WPC and honey (H: 2% and 4%) on the physical and chemical properties of low fat set-style yoghurt during 21 days of storage at 5°C. Yogurt was prepared from milk (1.5% fat), treated on 95ºC for 10 min and yoghurt culture VIVOLAC DriSet Yogurt 442: 10% Lactobacillus delbrueckii subsp. bulgaricus and 90% Streptococcus thermophilus (Vivolac Culture Corporation, Indiana, USA), applying standard manufacturing procedure. It was concluded that the addition of honey in combination with WPC improved quality of produced yoghurt. On the other side, as honey presents a higher nutrition value ingredient, the addition of different percent of honey in combination with WPC could present a novel formulation for functional fermented dairy food.

scholarly journals Effect of Whey Protein Concentrate Addition on the Physical Properties of Low Fat Processed Cheese

2012 ◽  
Vol 59 (3) ◽  
pp. 122-126 ◽  
Author(s):  
Manabu Suzuki ◽  
Yuzoh Asano ◽  
Haruko Fujita ◽  
Naoyuki Inoue ◽  
Tadahiro Abe ◽  
...  
Keyword(s):  
Physical Properties ◽  
Whey Protein ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Low Fat ◽  
Processed Cheese

THE EFFECT OF RAPESEED OIL ON REPRODUCTION AND ON THE COMPOSITION OF RAT MILK FAT

1961 ◽  
Vol 39 (2) ◽  
pp. 195-201 ◽  
Author(s):  
Joyce L. Beare ◽  
E. R. W. Gregory ◽  
D. Morison Smith ◽  
J. A. Campbell
Keyword(s):  
Fatty Acids ◽  
Oleic Acid ◽  
Olive Oil ◽  
Dietary Fat ◽  
Milk Fat ◽  
Rapeseed Oil ◽  
Corn Oil ◽  
Saturated Fatty Acids ◽  
Low Fat ◽  
Low Fat Diet

Rats fed corn oil or a mixture of lard and olive oil produced as many offspring as those receiving no fat supplement with a low-fat commercial meal, but the weanling weight was lower. Although rats fed rapeseed oil continued to reproduce they had fewer and smaller offspring than rats fed other diets.The composition of fatty acids in the milk varied with the dietary fat of the mother. Animals receiving the low-fat diet secreted predominantly saturated fatty acids. A high proportion of linoleic acid appeared in the milk when corn oil was fed, and of oleic acid when the mixture of lard and olive oil was fed. Eicosenoic and erucic acids were present in the milk of rats receiving rapeseed oil, but were less prevalent than in the original oil.

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