Effect of starter culture types on textural, rheological, and melting properties of spreadable processed cheese made from UF milk retentate. Egyptian Journal of Food Science (EJFS), 49 (1). pp. 141-156. ISSN 2636-4034 (2021)
Abstract
Starter cultures types have a substantial effect on the structural characteristics of spreadable processed cheese made from Ultra filtered (UF) milk retentate and can minimize the final product cost. In this study, the effect of starter culture type which had been used on the meltability, firmness and rheological properties of the processed spreadable cheese manufactured from UF milk retentate was investigated. Standardized UF processed cheese was inoculated with three starter cultures (ABT-8, CHN-22 and FRC-60). Half of the inoculated starter cultures samples were incubated at 25°C for 24h while the other half was incubated at 25°C for 72h.
| Item Type: | Article |
|---|---|
| Keywords: | UF milk retentate, Spreadable processed cheese, Starter cultures, Rheological properties, Meltability |
| Taxonomy: | By Niche > Food Technology > Food Industry and Trade > Quality Control By Niche > Food Technology > Food Industry and Trade > Research |
| Local Content Hub: | Niche > Food Technology |
| Depositing User: | Mohd Hafiz Kasirun |
| Date Deposited: | 08 Dec 2023 02:26 |
| Last Modified: | 08 Dec 2023 02:26 |
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