Food Technology is on sustainable, priority area with competitive and efficient agri-food production and processing, encompassing and manufacture of safe, value added and innovative foods from milk. The research results revealed that fresh cheese fortification and DMs effects on storage durability, trace-nutrients, anti-nutrients & perception of processed & preserved fresh cheese. The experiment was conducted 3×3×2 in design of treatments expressed as 3 varieties of preserved fresh cheeses like G, H & Q, 3 preservatives (solanum, lemon juice & salt) and 2DMs (sun & oven drying) laid out in CRD. Preserved samples were checked for their safety followed by sensory evaluation & proximate analyses in each month. A total of 4.42 log10 cfu/g AeB was observed in fresh samples with absence of fungi in all varieties of preserved fresh cheeses. MC in freshly preserved was within 23-36% where as high load of 4.0-4.42 log10cfu/g AeB with (P>0.05) significant difference was observed in samples. Initial load of<1.31 log10cfu/g moulds were recorded. After three months of storage, max load of AeB & moulds were 4.83-6.65 and 0-6log10cfu/g, respectively. All parameters under the proximate analyses were vary due to absorption of moisture at ambient condition during the storage time. OA of treated samples reached min & max values of 4.83 and 5.33 after the storage of 3 months respectively. Overall load of 6.65 log10cfu/g AeB in almost all samples was detected and reasonable those samples were not allowed for panelists for taste after the three months storage. This was due to the ISO and EU sensory guidelines showed the point of sensory rejection in which the number of microbial load should be below the 107-108 log10cfu/g. In general, as the storage time of preserved cheese products increased, there were an increased of microbial population and reduction in acceptability of the products through the sample storage of three months. Fresh zebu cow milk was preserved in to new developed products (G, H and Q), lemon fruit juice and salt were used for the indicated preserved products. Anti-nutrient contents such as Hg and aflatoxin were negligible based on international standard requirements. The chemical composition of preserved fresh cheese products contents ranged in MC (23-37%), protein (19.67-40.33%), fat (13.67-32.33), ash (1-8.33%), CHO (10.67-86.67), energy (340.33-454.33kcal), Ca (720-1208g/100mg), Fe (25-41.67g/100g), Zn (4-11.67g/100g) and null contents of Hg were approved based on data analyzed in this research. Eventually, food innovation is a key of any society from local goods is made as an inference of this research work.
| Published in | Bioprocess Engineering (Volume 5, Issue 2) |
| DOI | 10.11648/j.be.20210502.11 |
| Page(s) | 28-40 |
| Creative Commons |
This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited. |
| Copyright |
Copyright © The Author(s), 2021. Published by Science Publishing Group |
Fresh Cheese, Product Development, Safety
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APA Style
Dagne Tarle Tarse, Manong Zechariah Rick. (2021). Fortification Effects in Preparation of Fresh Cheese (Quesoblanco, Gybna beyda & Halloumi) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia. Bioprocess Engineering, 5(2), 28-40. https://doi.org/10.11648/j.be.20210502.11
ACS Style
Dagne Tarle Tarse; Manong Zechariah Rick. Fortification Effects in Preparation of Fresh Cheese (Quesoblanco, Gybna beyda & Halloumi) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia. Bioprocess Eng. 2021, 5(2), 28-40. doi: 10.11648/j.be.20210502.11
AMA Style
Dagne Tarle Tarse, Manong Zechariah Rick. Fortification Effects in Preparation of Fresh Cheese (Quesoblanco, Gybna beyda & Halloumi) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia. Bioprocess Eng. 2021;5(2):28-40. doi: 10.11648/j.be.20210502.11
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Download@article{10.11648/j.be.20210502.11,
author = {Dagne Tarle Tarse and Manong Zechariah Rick},
title = {Fortification Effects in Preparation of Fresh Cheese (Quesoblanco, Gybna beyda & Halloumi) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia},
journal = {Bioprocess Engineering},
volume = {5},
number = {2},
pages = {28-40},
doi = {10.11648/j.be.20210502.11},
url = {https://doi.org/10.11648/j.be.20210502.11},
eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.be.20210502.11},
abstract = {Food Technology is on sustainable, priority area with competitive and efficient agri-food production and processing, encompassing and manufacture of safe, value added and innovative foods from milk. The research results revealed that fresh cheese fortification and DMs effects on storage durability, trace-nutrients, anti-nutrients & perception of processed & preserved fresh cheese. The experiment was conducted 3×3×2 in design of treatments expressed as 3 varieties of preserved fresh cheeses like G, H & Q, 3 preservatives (solanum, lemon juice & salt) and 2DMs (sun & oven drying) laid out in CRD. Preserved samples were checked for their safety followed by sensory evaluation & proximate analyses in each month. A total of 4.42 log10 cfu/g AeB was observed in fresh samples with absence of fungi in all varieties of preserved fresh cheeses. MC in freshly preserved was within 23-36% where as high load of 4.0-4.42 log10cfu/g AeB with (P>0.05) significant difference was observed in samples. Initial load of<1.31 log10cfu/g moulds were recorded. After three months of storage, max load of AeB & moulds were 4.83-6.65 and 0-6log10cfu/g, respectively. All parameters under the proximate analyses were vary due to absorption of moisture at ambient condition during the storage time. OA of treated samples reached min & max values of 4.83 and 5.33 after the storage of 3 months respectively. Overall load of 6.65 log10cfu/g AeB in almost all samples was detected and reasonable those samples were not allowed for panelists for taste after the three months storage. This was due to the ISO and EU sensory guidelines showed the point of sensory rejection in which the number of microbial load should be below the 107-108 log10cfu/g. In general, as the storage time of preserved cheese products increased, there were an increased of microbial population and reduction in acceptability of the products through the sample storage of three months. Fresh zebu cow milk was preserved in to new developed products (G, H and Q), lemon fruit juice and salt were used for the indicated preserved products. Anti-nutrient contents such as Hg and aflatoxin were negligible based on international standard requirements. The chemical composition of preserved fresh cheese products contents ranged in MC (23-37%), protein (19.67-40.33%), fat (13.67-32.33), ash (1-8.33%), CHO (10.67-86.67), energy (340.33-454.33kcal), Ca (720-1208g/100mg), Fe (25-41.67g/100g), Zn (4-11.67g/100g) and null contents of Hg were approved based on data analyzed in this research. Eventually, food innovation is a key of any society from local goods is made as an inference of this research work.},
year = {2021}
}
TY - JOUR T1 - Fortification Effects in Preparation of Fresh Cheese (Quesoblanco, Gybna beyda & Halloumi) of Zebu Cow Milk Using Citric Acid Solution, Gambella, Godere Woreda, Ethiopia AU - Dagne Tarle Tarse AU - Manong Zechariah Rick Y1 - 2021/08/23 PY - 2021 N1 - https://doi.org/10.11648/j.be.20210502.11 DO - 10.11648/j.be.20210502.11 T2 - Bioprocess Engineering JF - Bioprocess Engineering JO - Bioprocess Engineering SP - 28 EP - 40 PB - Science Publishing Group SN - 2578-8701 UR - https://doi.org/10.11648/j.be.20210502.11 AB - Food Technology is on sustainable, priority area with competitive and efficient agri-food production and processing, encompassing and manufacture of safe, value added and innovative foods from milk. The research results revealed that fresh cheese fortification and DMs effects on storage durability, trace-nutrients, anti-nutrients & perception of processed & preserved fresh cheese. The experiment was conducted 3×3×2 in design of treatments expressed as 3 varieties of preserved fresh cheeses like G, H & Q, 3 preservatives (solanum, lemon juice & salt) and 2DMs (sun & oven drying) laid out in CRD. Preserved samples were checked for their safety followed by sensory evaluation & proximate analyses in each month. A total of 4.42 log10 cfu/g AeB was observed in fresh samples with absence of fungi in all varieties of preserved fresh cheeses. MC in freshly preserved was within 23-36% where as high load of 4.0-4.42 log10cfu/g AeB with (P>0.05) significant difference was observed in samples. Initial load of<1.31 log10cfu/g moulds were recorded. After three months of storage, max load of AeB & moulds were 4.83-6.65 and 0-6log10cfu/g, respectively. All parameters under the proximate analyses were vary due to absorption of moisture at ambient condition during the storage time. OA of treated samples reached min & max values of 4.83 and 5.33 after the storage of 3 months respectively. Overall load of 6.65 log10cfu/g AeB in almost all samples was detected and reasonable those samples were not allowed for panelists for taste after the three months storage. This was due to the ISO and EU sensory guidelines showed the point of sensory rejection in which the number of microbial load should be below the 107-108 log10cfu/g. In general, as the storage time of preserved cheese products increased, there were an increased of microbial population and reduction in acceptability of the products through the sample storage of three months. Fresh zebu cow milk was preserved in to new developed products (G, H and Q), lemon fruit juice and salt were used for the indicated preserved products. Anti-nutrient contents such as Hg and aflatoxin were negligible based on international standard requirements. The chemical composition of preserved fresh cheese products contents ranged in MC (23-37%), protein (19.67-40.33%), fat (13.67-32.33), ash (1-8.33%), CHO (10.67-86.67), energy (340.33-454.33kcal), Ca (720-1208g/100mg), Fe (25-41.67g/100g), Zn (4-11.67g/100g) and null contents of Hg were approved based on data analyzed in this research. Eventually, food innovation is a key of any society from local goods is made as an inference of this research work. VL - 5 IS - 2 ER -
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