English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

UF soft cheese fortified with ginger extract as a functional dairy food was evaluated. Buffalo's milk retentate was divided into three equal portions. Five and 10 gm fresh ginger rhizome was extracted and added separately to 100 gm milk retentate. The latter batch had no ginger extract as a control. All groups were salted with 4 % NaCl/water phase. The resultant cheese samples were divided into 2 parts; one was separately pickled in salted permeate (4%), while the other was kept without pickling. All cheese samples were stored at 5±2°C for 6 weeks. The results revealed that, cheese pickling increased the proteolysis and acid value, while decreased pH and total volatile fatty acids (T.V.F.A.). Fortification with ginger extract enhanced cheese proteolysis and (T.V.F.A.), while reduced pH value and peroxide values (P.V.) of cheese samples. In general, un-pickled soft cheese was more springiness, firmer, darker and more yellowish compared with pickled cheese samples. Fortification with ginger extract caused an increase in cohesiveness, whiteness and yellowish colour degree and decrease in firmness of both pickled and un-pickled soft cheese. Ginger extract-fortified cheese enhance the growth of L. lactis ssp. lactis and L. lactis ssp. cremoris, which more pronounced in pickled samples. Mould and Yeast were detected only in control cheese samples after 2 weeks. Ginger extract fortified cheese gained the highest scores for flavour, texture and overall acceptability in both pickled and unpickled cheese samples, which became more acceptable over storage.

PROPERTIES OF FUNCTIONAL SOFT CHEESE FORTIFIED WITH GINGER EXTRACT.