Title:
A NOVEL ALL NATURAL LOW FAT CHEDDAR CHEESE
Document Type and Number:
WIPO Patent Application WO/2015/048977
Kind Code:
A3
Abstract:
The objective of this invention is to improve the yield, texture, flavor and quality of low fat Cheddar cheese during ripening using exopolysaccharides producing lactobacilli and ripening cultures. The cheese manufactured with a modified protocol using EPS- producing cultures and ripening cultures showed higher values for moisture content (45%) and yield (9.4%) when compared to cheese manufactured with the conventional procedure and without the addition of EPS-producing cultures (37.7%) and ripening cultures (4.9%). The obtained results indicated a 70% decrease in the fat content of the cheese. Texture profile analysis (TPA) indicated that the hardness, the cohesiveness, the springiness, the gumminess and the chewiness of the cheeses made using the EPS producing cultures decreased with aging. The texture of the ripened low fat cheese made using EPS-producing cultures was described as chewy, springy, cohesive, smooth and the elimination of the bitter flavor defect which is a common problem in low fat Cheddar.
Inventors:
EL SODA MORSI ABOU EL SEOUD (EG)
Application Number:
PCT/EG2014/000025
Publication Date:
July 20, 2017
Filing Date:
September 25, 2014
Export Citation:
Assignee:
SCIENCE AND TECH DEV FUND (STDF) (EG)
EL SODA MORSI ABOU EL SEOUD (EG)
EL SODA MORSI ABOU EL SEOUD (EG)
International Classes:
A23C19/032
Foreign References:
| US20020127300A1 | 2002-09-12 | |||
| CA2128442A1 | 1995-02-21 | |||
| US7455992B2 | 2008-11-25 |
Other References:
TORINO ET AL.: "Growth and exopolysaccharide production by Lactobacillus helveticus ATCC 15807 in an adenine-supplemented chemically defined medium", JOURNAL OF APPLIED MICROBIOLOGY, vol. 99, no. 5, 26 August 2005 (2005-08-26), XP055398674, Retrieved from the Internet [retrieved on 20170518]
KUNJI ET AL.: "The proteolytic systems of lactic acid bacteria", ANTONIE VAN LEEUWENHOEK, vol. 70, 1996, pages 187 - 221, XP000914826
KUNJI ET AL.: "The proteolytic systems of lactic acid bacteria", ANTONIE VAN LEEUWENHOEK, vol. 70, 1996, pages 187 - 221, XP000914826
Attorney, Agent or Firm:
ABDELMEGED, Marwa Alaaeldin (EG)
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