Cheese Lab Report

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THE USE OF WATER EXTRACT OF GREEN CHILI PEPPER AS A TRIAL TO IMPROVE QUALITY OF LOW- FAT FRESH CHEESE
MOHAMED GHAMIMAH 1* , NASR HANAFY 1, AHMED HASSANEIN 2 and MAHMOOD HASHIM 2
1 Dairy Sci. Department, Faculty of Agric., Kafrelsheikh University, EGYPT
2 Department of Dairy Res. Food Technol. Res. Institute. Agricultural. Res. Center. Giza, Egypt
ABSTRACT
Low fat fresh cheese was manufactured from reconstituted skim milk(10%) with whey protein concentrate (4%) and sodium chloride (4%) . This mix was fortified with water extract of green chili pepper (WECP)at a concentration of 0 , 1 , 2 and 3%. The resultant cheese samples were analyzed for some chemical, microbiological and sensory properties. The results showed that adding of WECP had a
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Data collected in Table (2) show that the differences between scores for appearance of fresh and stored control and cheese with 1, 2% WEPC statistically insignificant. However , cheese with 3% WEPC ranked lowest (P≤ 0.05) score , that could be due to a slight green colour in the resultant cheese which is unacceptable for the panelist.
Adding water extract of chili pepper had a slight effect on the body and texture of fresh and stored fortified cheeses.
Table (2): Effect of adding water extract of chili green pepper on the organoleptic properties of fresh and stored
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The panelists reported that cheese samples with 2% WEPC had an acceptable flavor while that with 3% had a sharp pungent flavor. Characteristic pungency and flavour enhancer of the chili pepper fruits provide unique hotness to a wide variety of foods utilize this pungency in combination with salt and other spices for flavour enhancement (Chamikara et al , 2016). Generally, fresh and stored cheese with 2% extract ranked the significantly highest total scores . while cheese with 3% had the

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