Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties
The objective of this paper was to study the effect of milk fat substitution by (W1/O/W2) multiple emulsions based on olive oil in comparison with full and low-fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enz...
Saved in:
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Wiley
2013-01-01
|
| Series: | Journal of Chemistry |
| Online Access: | http://dx.doi.org/10.1155/2013/732024 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1832545872731176960 |
|---|---|
| author | Imène Felfoul Salwa Bornaz Wiem Belhadj Hmida Ali Sahli Hamadi Attia |
| author_facet | Imène Felfoul Salwa Bornaz Wiem Belhadj Hmida Ali Sahli Hamadi Attia |
| author_sort | Imène Felfoul |
| collection | DOAJ |
| description | The objective of this paper was to study the effect of milk fat substitution by (W1/O/W2) multiple emulsions based on olive oil in comparison with full and low-fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enzymatic coagulation is realized. Drainage of renneted gels was followed by syneresis study and cheese yield. The comparison between the coagulation aptitude of low fat milk and milk-olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes for milk-olive oil emulsion. The transition phase solid/gel was shorter in the case of the whole milk. The reticulation phase was shorter in the case of milk-olive oil emulsion. The milk conductivity depended on the milk richness in fat content. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterpart. |
| format | Article |
| id | doaj-art-a4069b10e5a44588ad87fade25936e60 |
| institution | Kabale University |
| issn | 2090-9063 2090-9071 |
| language | English |
| publishDate | 2013-01-01 |
| publisher | Wiley |
| record_format | Article |
| series | Journal of Chemistry |
| spelling | doaj-art-a4069b10e5a44588ad87fade25936e602025-02-03T07:24:37ZengWileyJournal of Chemistry2090-90632090-90712013-01-01201310.1155/2013/732024732024Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical PropertiesImène Felfoul0Salwa Bornaz1Wiem Belhadj Hmida2Ali Sahli3Hamadi Attia4Tunisian High School of Food Industries, University of Carthage, 58 Avenue Alain Savary, 1003 Tunis, TunisiaTunisian High School of Food Industries, University of Carthage, 58 Avenue Alain Savary, 1003 Tunis, TunisiaTunisian High School of Food Industries, University of Carthage, 58 Avenue Alain Savary, 1003 Tunis, TunisiaNational Agronomic Institute of Tunisia, University of Carthage, 43 Avenue Charles Nicolle, 1082 Tunis, TunisiaAlimentary Analysis Laboratory, National Engineering School of Sfax, University of Sfax, BPW, 3038 Sfax, TunisiaThe objective of this paper was to study the effect of milk fat substitution by (W1/O/W2) multiple emulsions based on olive oil in comparison with full and low-fat milks on milk behavior during rennet coagulation. Therefore, based on the turbidimetric and conductivimetric methods, a follow up of enzymatic coagulation is realized. Drainage of renneted gels was followed by syneresis study and cheese yield. The comparison between the coagulation aptitude of low fat milk and milk-olive oil emulsion showed that the hydrolysis phase extended up to 35 minutes for full fat milk and up to 38 minutes for milk-olive oil emulsion. The transition phase solid/gel was shorter in the case of the whole milk. The reticulation phase was shorter in the case of milk-olive oil emulsion. The milk conductivity depended on the milk richness in fat content. Milk-olive oil emulsion showed the lowest cheese-making yield compared to its full and low-fat counterpart.http://dx.doi.org/10.1155/2013/732024 |
| spellingShingle | Imène Felfoul Salwa Bornaz Wiem Belhadj Hmida Ali Sahli Hamadi Attia Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties Journal of Chemistry |
| title | Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties |
| title_full | Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties |
| title_fullStr | Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties |
| title_full_unstemmed | Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties |
| title_short | Effect of Milk Fat Substitution of Rennet Milk Induced Coagulation on Physico-Chemical Properties |
| title_sort | effect of milk fat substitution of rennet milk induced coagulation on physico chemical properties |
| url | http://dx.doi.org/10.1155/2013/732024 |
| work_keys_str_mv | AT imenefelfoul effectofmilkfatsubstitutionofrennetmilkinducedcoagulationonphysicochemicalproperties AT salwabornaz effectofmilkfatsubstitutionofrennetmilkinducedcoagulationonphysicochemicalproperties AT wiembelhadjhmida effectofmilkfatsubstitutionofrennetmilkinducedcoagulationonphysicochemicalproperties AT alisahli effectofmilkfatsubstitutionofrennetmilkinducedcoagulationonphysicochemicalproperties AT hamadiattia effectofmilkfatsubstitutionofrennetmilkinducedcoagulationonphysicochemicalproperties |