摘要
Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> 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</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.
Cheese has recently gained a lot of popularity around the world. This experi<span>ment was carried out to make cheese from skim milk with the addition of</span> garlic paste. This study </span><span style="font-size:10.0pt;font-family:"">focused</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">on</span><span style="font-size:10.0pt;font-family:""> 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</span><span style="font-size:10.0pt;font-family:""> sample</span><span style="font-size:10.0pt;font-family:"">. Compared to sample S1, the higher proportion of garlic paste incorpora<span>tion resulted in higher viscosity and water holding capacity;nevertheless, </span>lower values for syneresis</span><span style="font-size:10.0pt;font-family:""> </span><span style="font-size:10.0pt;font-family:"">were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited <span>the highest and lowest pH, respectively. The results in this investigation re</span>vealed <span>that garlic inclusion had a substantial impact on the physicochemical para</span>meters of the skim milk cheese.
作者
Mouluda Sohany
Md. Abdul Halim
Most. Jesmin Akhter
Sabina Yasmin
Fatehatun Noor
Mouluda Sohany;Md. Abdul Halim;Most. Jesmin Akhter;Sabina Yasmin;Fatehatun Noor(Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh;Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh;Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh)
