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标题：Effect of Garlic Paste on the Physicochemical Attributes of Cheese
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作者：Mouluda Sohany ; Md. Abdul Halim ; Most. Jesmin Akhter 等
期刊名称：Food and Nutrition Sciences
印刷版ISSN：2157-944X
电子版ISSN：2157-9458
出版年度：2022
卷号：13
期号：1
页码：6-16
DOI：10.4236/fns.2022.131002
语种：English
出版社：Scientific Research Publishing
摘要：Cheese has recently gained a lot of popularity around the world. This experiment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample. Compared to sample S1, the higher proportion of garlic paste incorporation resulted in higher viscosity and water holding capacity; nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation revealed that garlic inclusion had a substantial impact on the physicochemical parameters of the skim milk cheese.
关键词：Skim Milk CheeseGarlic PastePhysicochemical PropertiesSyneresisWater Holding Capacity