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dc.contributor.authorBahrami, Masoud*
dc.contributor.authorAhmadi, Dariush*
dc.contributor.authorBeigmohammad, Faranak*
dc.contributor.authorHosseini, Fakhrisadat*
dc.date.accessioned2016-08-12T14:07:01Z
dc.date.available2016-08-12T14:07:01Z
dc.date.issued2015-12-30
dc.identifier.citationBahrami, M., Ahmadi, D., Beigmohammadi, F., et al. (2015). Mixing sweet cream buttermilk with whole milk to produce cream cheese. Irish Journal of Agricultural and Food Research, 54(2), pp. 73-78. doi:10.1515/ijafr-2015-0008en_GB
dc.identifier.issn2009-9029
dc.identifier.urihttp://hdl.handle.net/11019/1050
dc.identifier.urihttp://dx.doi.org/10.1515/ijafr-2015-0008
dc.descriptionpeer-revieweden_GB
dc.description.abstractButtermilk is an important by-product of the manufacture of butter. Sweet-cream buttermilk (SCBM) is similar in composition to skim milk, except for its high phospholipid and milk fat globular membrane protein content. The main objective of this investigation was to produce optimum quality cream cheese by replacing whole milk with different proportions of SCBM (5, 10, 15, 20, 25, 30, 35, 40, 45, and 50%). Statistical analysis showed that there were significant differences (p < 0.05) between the chemical and organoleptic properties of the samples. As the percentage of SCBM increased, the chemical composition of total solids, fat, protein, fat in dry matter (FDM) and ash of cheese milk decreased significantly, leading to a softer, moister curd. Samples prepared with more than 25% SCBM were not acceptable to the taste panel. The cream cheeses prepared using 25% and 30% SCBM had the highest yields. Total solids and FDM were strong predictors of cheese yield (r2 ≈ 0.589). The results also showed that the best range for replacement using SCBM is 20–25%.en_GB
dc.language.isoenen_GB
dc.publisherTeagasc (Agriculture and Food Development Authority), Irelanden_GB
dc.relation.ispartofseriesIrish Journal of Agricultural and Food Research;vol 54
dc.subjectButtermilken_GB
dc.subjectCream Cheeseen_GB
dc.subjectCheese yielden_GB
dc.subjectSensory propertiesen_GB
dc.titleMixing sweet cream buttermilk with whole milk to produce cream cheeseen_GB
dc.typeArticleen_GB
refterms.dateFOA2018-01-12T08:34:29Z


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