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Composition and Quality of Low-Fat Halloumi Cheese Made Using Modified Starch as a Fat Replacer
Starch ( IF 2.6 ) Pub Date : 2021-12-04 , DOI: 10.1002/star.202100211 Monira Basiony 1 , Ramadan Hassabo 1
Starch ( IF 2.6 ) Pub Date : 2021-12-04 , DOI: 10.1002/star.202100211 Monira Basiony 1 , Ramadan Hassabo 1
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The use of modified maize starch as a fat replacer in low-fat Halloumi cheese is investigated. Halloumi cheese is made from cow milk (3.5% fat) or from partially skimmed cow milk (1% fat) with 1%, 2%, and 3% modified starch. The addition of modified starch to cow's milk decreased rennet coagulation time and curd syneresis but increased curd tension. The modified starch addition also increased yield and total nitrogen but decreased pH, total solids, fat, ash, and total volatile fatty acids. Total bacterial count and lipolytic bacteria decreased, but proteolytic bacteria and moulds and yeast increased with the added modified starch. The hardness and gumminess values increased, but the elasticity and cohesiveness values of Halloumi cheese decreased. The sensory properties are improved by the addition of modified starch.
中文翻译：
以变性淀粉为脂肪替代品制作的低脂哈罗米奶酪的成分和品质
研究了在低脂哈罗米干酪中使用改性玉米淀粉作为脂肪替代品。哈罗米奶酪由牛奶（3.5% 脂肪）或部分脱脂牛奶（1% 脂肪）和 1%、2% 和 3% 改性淀粉制成。向牛奶中添加改性淀粉减少了凝乳酶的凝固时间和凝乳脱水收缩，但增加了凝乳的张力。添加改性淀粉也增加了产量和总氮，但降低了 pH、总固体、脂肪、灰分和总挥发性脂肪酸。总细菌数和脂肪分解细菌减少，但蛋白水解细菌和霉菌和酵母随着变性淀粉的添加而增加。哈罗米奶酪的硬度和粘性值增加，但弹性和粘性值下降。添加改性淀粉可改善感官特性。
更新日期：2021-12-04
中文翻译：
以变性淀粉为脂肪替代品制作的低脂哈罗米奶酪的成分和品质
研究了在低脂哈罗米干酪中使用改性玉米淀粉作为脂肪替代品。哈罗米奶酪由牛奶（3.5% 脂肪）或部分脱脂牛奶（1% 脂肪）和 1%、2% 和 3% 改性淀粉制成。向牛奶中添加改性淀粉减少了凝乳酶的凝固时间和凝乳脱水收缩，但增加了凝乳的张力。添加改性淀粉也增加了产量和总氮，但降低了 pH、总固体、脂肪、灰分和总挥发性脂肪酸。总细菌数和脂肪分解细菌减少，但蛋白水解细菌和霉菌和酵母随着变性淀粉的添加而增加。哈罗米奶酪的硬度和粘性值增加，但弹性和粘性值下降。添加改性淀粉可改善感官特性。
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