文章基本信息

标题：Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants
本地全文：下载
作者：ALI Muhammad Bahadur ; MURTAZA Mian Shamas ; SHAHBAZ Muhammad 等
期刊名称：Food Science and Technology (Campinas)
印刷版ISSN：0101-2061
电子版ISSN：1678-457X
出版年度：2022
卷号：42
DOI：10.1590/fst.33420
语种：English
出版社：Sociedade Brasileira de Ciência e Tecnologia de Alimentos
摘要：Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet for lactose intolerant people. It contains all essential nutrients. Recently cottage cheese was made with the use of tatri and lemon juice. The use of tatri and lemon do not produce good quality end product. This project was aimed to standardize cottage cheese using food grade coagulants. Cottage cheese was analyzed for physicochemical, textural, functional and sensorial analysis. The use of food grade organic acids produced strong results. The increase in acid level increases the yield but it is not remains good organolaptically. Sensory results reveals that the use of acetic acid has a bitter aftertaste. The use of citric acid at the level of 0.4% was found best on all aspects.
关键词：Pakistan;livestock;coagulants;tatri and lemon