Physicochemical, Sensory Characteristics And Cost Of Production Of Soy Milk Cheese, Sudanese White Cheese And Their Mixture During Storage

In this paper, the application of biomaterials soy protein and experiment starters effected the composition, proteolysis, and sensory properties of Cheddar-type cheese. The result showed the addition of soy protein increased the content of protein, decreased the content of fat, Experiment starters reached the similar proteolysis capability to commercial starters, and had significant influence on sensory characteristics of the adding soy milk cheese. Adding soy milk cheese used experiment starters had been successfully produced, and got the highest protein hydrolyze and sensory scores to Chinese consumers.

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Effect of Salt Concentration on Weight Loss, Chemical Composition and Sensory Characteristics of Sudanese White Cheese

International Journal of Dairy Science ◽

10.3923/ijds.2008.79.85 ◽

2008 ◽

Vol 3 (2) ◽

pp. 79-85

Author(s):

Omer I.A. Hamid ◽

Osman A.O. El Ow ◽

Musa T. Musa

Keyword(s):

Weight Loss ◽

Chemical Composition ◽

Salt Concentration ◽

Sensory Characteristics ◽

White Cheese

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Effect of Storage Period on Weight Loss, Chemical Composition, Microbiological and Sensory Characteristics of Sudanese White Cheese (Gibna Bayda)

Pakistan Journal of Nutrition ◽

10.3923/pjn.2008.75.80 ◽

2007 ◽

Vol 7 (1) ◽

pp. 75-80 ◽

Cited By ~ 13

Author(s):

Osman, A.O. El Ow ◽

Omer, I.A. Hami

Keyword(s):

Weight Loss ◽

Chemical Composition ◽

Storage Period ◽

Sensory Characteristics ◽

White Cheese

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Texture, Color and Sensory Characteristics of Synbiotic Ultrafiltrated White Cheese Treated with Microbial Transglutaminase Enzyme During Storage Period

Food Science and Technology ◽

10.29252/fsct.17.01.12 ◽

2020 ◽

Vol 17 (98) ◽

pp. 135-145

Author(s):

Fereshteh Torabi ◽

Hossein Jooyandeh ◽

Mohammad Noshad ◽

Hassan Barzegar ◽

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...

Keyword(s):

Storage Period ◽

Microbial Transglutaminase ◽

Sensory Characteristics ◽

White Cheese

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The influence of salt concentration on the chemical, ripening and sensory characteristics of Iranian white cheese manufactured by UF-Treated milk

Journal of Dairy Research ◽

10.1017/s0022029915000278 ◽

2015 ◽

Vol 82 (3) ◽

pp. 365-374 ◽

Cited By ~ 7

Author(s):

Mostafa Soltani ◽

Nuray Guzeler ◽

Ali A Hayaloglu

Keyword(s):

Lactic Acid ◽

Chemical Composition ◽

Lactic Acid Bacteria ◽

Sensory Evaluation ◽

Salt Concentration ◽

Sensory Characteristics ◽

Rp Hplc ◽

White Cheese ◽

Chemical Ripening ◽

Proportional Decrease

Iranian White cheese was manufactured from ultrafiltered cows’ milk using different concentrations of salt consisting of 1, 2·5, 4% and salt free. Chemical composition, proteolysis, counts for lactic acid bacteria and sensory evaluation were examined during 90 d of ripening. It was found that the use of different salt concentrations significantly influenced all chemical composition, proteolysis, total number of lactic acid bacteria and sensory characteristics of the cheeses. Increasing the salt concentrations caused a proportional decrease in proteolysis determined by both urea-PAGE of caseins and RP-HPLC of peptides. With increased salt concentration, total number of lactic acid bacteria decreased. Cheeses with 1 and 2·5% salt were suitable and acceptable in odour and flavour that may be due to the proportional level of proteolysis products. In conclusion, reducing salt concentration from 4 to 2·5 and 1% had no ineligible effect on the quality and acceptability of the cheese.

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