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World Journal of Engineering
Research and Technology

An International Peer Reviewed Journal for Engineering Research and Technology

ISSN 2454-695X

Impact Factor : 5.924

ICV : 79.45

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Abstract

USE OF MODERN TECHNOLOGIES TO BENEFIT FROM AGRICULTURE AND DAIRY WASTE TO PRODUCE DAIRY PRODUCTS FOR PEOPLE WITH SPECIAL NUTRITIONAL NEEDS

Prof. Nadia A. Abou-Zeid*

ABSTRACT

The composition, proteolysis, sensory characteristics of low-fat Domaiti cheeses (70% fat reduction) made from buffaloes milk and containing our laboratory made fat replacers (fat replacer from whey or fat replacer from wheat bran) were examined throughout aging for 60 days. The low-fat variant without fat replacers (L) and the full-fat cheese (F) were also studied. All the control low-fat products showed
reduced yield, whereas the moisture and protein content significantly increased; however, the cheeses containing fat replacers had higher moisture and yield values than the L product. The extent of proteolysis and lipolysis in the low-fat cheeses made with the fat replacers significantly increased compared to the F cheese. The sensory testing showed an improvement in body and appearance in the low-fat cheeses containing fat replacers, the product was rated as a harder cheese than its full-fat counterpart, but cheeses containing fat replacers wheat bran did not have clearly evident odor intensity. Overall, the full-fat and simplesse cheeses had more flavor and odor intensity scores than all low-fat variants. Total cholesterol (TC), triglycerides (TG), and low density lipoprotein cholesterol (LDL-c) in the serum significantly (P≤ 0.05) decreased by fat replacement Calculated atherogenic index significantly decreased (P≤ 0.05) by fat replacement

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