Utilisation of water extract of green chilli pepper in the manufacture of low‐fat fresh cheese |
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| Authors: | Mohamed Ghanimah Nasr Hanafy Ahmed Hassanein Mahmood Hashim |
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| Affiliation: | 1. Dairy Science Department, Faculty of Agriculture, Kafrelsheikh University, Kafrelsheikh, Egypt;2. Food Technology Research Institute, Agricultural Research Center, Giza, Egypt |
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| Abstract: | The effect of the water extract of green chilli pepper (WECP) on some properties of low‐fat fresh cheese was studied. Cheese was manufactured from a mixture of reconstituted skim milk powder, whey protein concentrate and sodium chloride and fortified with WECP at concentrations of 0, 1, 2 and 3%. The addition of WECP significantly decreased the total and lactic acid bacteria counts as well as the yeasts and moulds counts in the fortified cheeses. The flavour was improved in cheeses made using 1 and 2% WECP, and the cheese manufactured with 2% WECP had the highest flavour and total scores. |
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| Keywords: | Fresh cheese Water extract of green chilli pepper Microbiological Sensory |
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