Effects of Ingredient Substitution on Processed Cheese
The availability of a wide range of quality palm products ranging from crude to fully refined, its flexibility and reliability o f supply had enabled the substitution of palm blend for milkfat. Furthermore, milk fat contains saturated fatty a high cholesterol content is considered to be a health...
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1996
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| Online Access: | http://psasir.upm.edu.my/id/eprint/8371/1/FSMB_1996_9_A.pdf |
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my-upm-ir.83712012-07-02T03:23:22Z Effects of Ingredient Substitution on Processed Cheese 1996 Ahmad, Karimah The availability of a wide range of quality palm products ranging from crude to fully refined, its flexibility and reliability o f supply had enabled the substitution of palm blend for milkfat. Furthermore, milk fat contains saturated fatty a high cholesterol content is considered to be a health liability. The fatty acid composition(FAC)of commercial processed cheese and matured cheddar cheese,confirmed that milkfat was the sole fat source in both samples. Commercial processed cheese was used as an external control and matured cheddar cheese as an ingredient in the processed cheese formulation. The solid fat content(SFC),FACand slip melting point (SMP)of different palm fractions were studied. The blending of different palm fractions were conducted and one with the closest SFC profile compared to milkfat was selected to partially replace milkfat in the experimental processed cheese formulation.Palm blend comprising 30% palmoil and 70% palm kernel olein was found to be most compatible to milkfat. The SFC of the blend was furt her improved by random interesterification(IE). Ingredient substitutions (Cooking). Process cheese. 1996 Thesis http://psasir.upm.edu.my/id/eprint/8371/ http://psasir.upm.edu.my/id/eprint/8371/1/FSMB_1996_9_A.pdf application/pdf en public masters Universiti Pertanian Malaysia Ingredient substitutions (Cooking). Process cheese. Food Science and Technology English |
| institution |
Universiti Putra Malaysia |
| collection |
PSAS Institutional Repository |
| language |
English English |
| topic |
Ingredient substitutions (Cooking). Process cheese. |
| spellingShingle |
Ingredient substitutions (Cooking). Process cheese. Ahmad, Karimah Effects of Ingredient Substitution on Processed Cheese |
| description |
The availability of a wide range of quality palm
products ranging from crude to fully refined, its
flexibility and reliability o f supply had enabled the
substitution of palm blend for milkfat. Furthermore,
milk fat contains saturated fatty a high cholesterol content is considered to be a health liability.
The fatty acid composition(FAC)of commercial processed cheese and matured cheddar cheese,confirmed
that milkfat was the sole fat source in both samples.
Commercial processed cheese was used as an external control and matured cheddar cheese as an ingredient in
the processed cheese formulation.
The solid fat content(SFC),FACand slip melting
point (SMP)of different palm fractions were studied.
The blending of different palm fractions were
conducted and one with the closest SFC profile compared
to milkfat was selected to partially replace milkfat
in the experimental processed cheese formulation.Palm
blend comprising 30% palmoil and 70% palm kernel olein
was found to be most compatible to milkfat. The SFC of
the blend was furt her improved by random
interesterification(IE). |
| format |
Thesis |
| qualification_level |
Master's degree |
| author |
Ahmad, Karimah |
| author_facet |
Ahmad, Karimah |
| author_sort |
Ahmad, Karimah |
| title |
Effects of Ingredient Substitution on Processed Cheese |
| title_short |
Effects of Ingredient Substitution on Processed Cheese |
| title_full |
Effects of Ingredient Substitution on Processed Cheese |
| title_fullStr |
Effects of Ingredient Substitution on Processed Cheese |
| title_full_unstemmed |
Effects of Ingredient Substitution on Processed Cheese |
| title_sort |
effects of ingredient substitution on processed cheese |
| granting_institution |
Universiti Pertanian Malaysia |
| granting_department |
Food Science and Technology |
| publishDate |
1996 |
| url |
http://psasir.upm.edu.my/id/eprint/8371/1/FSMB_1996_9_A.pdf |
| _version_ |
1747810790766804992 |