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Physicochemical, rheological and sensory properties of Egyptian Kariesh cheese containing wheat bran
Author(s) -
Abd Elhamid Abeer M
Publication year - 2016
Publication title -
international journal of dairy technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.061
H-Index - 53
eISSN - 1471-0307
pISSN - 1364-727X
DOI - 10.1111/1471-0307.12278
Subject(s) - bran , food science , rheology , chemistry , whole wheat , materials science , raw material , organic chemistry , composite material
The physicochemical, rheological and sensory properties during the storage of Kariesh cheeses made with 0.1, 0.2, 0.3, 0.4 or 0.5 g wheat bran/100 g milk were evaluated at 0, 7 and 15 days. The cheeses with 0.5 g wheat bran/100 g milk had a significantly ( P < 0.01) higher yield and moisture content, and lower pH and protein content than the control. No significant differences ( P > 0.01) in salt and ash contents were observed among the cheeses studied. Texture profile analysis showed that the rheological characteristics decreased significantly in cheeses made with wheat bran. These results suggested that wheat bran (up to 0.4%) can be used to produce a fibre fortified Kariesh cheese.