Post on 31-Dec-2015
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Quality characteristics of Cottage cheese added with spinach ExtractQuality characteristics of Cottage cheese added with spinach Extract
In this study of pregnant women have excellent efficacy in
reducing nutrient deficiencies by using extracts of spinach with
cottage cheese and cheese manufacturing potential as functional for
the pregnant was confirmed. Spinach extract(SE) was added in the
process of Cottage cheese preparation, and proximate composition,
lactic acid bacterial population, pH, sensory characteristics and
proteolysis were determined. Significantly higher amounts of crude
ash, Moisture, crude protein were observed in the cheese
supplemented with Cottage cheese added spinach extract compared
to the Control cheese. Significantly higher the sensory
characteristics including Flavor and texture of the cheeses were
affected by supplementing Cottage cheese added spinach extract.
Four vats of Cottage cheese were made on the same day from the
same tank fresh milk. Make by using cheese Starter is Flora-
Danica(Chr-hansen, Denmark) Lactococcus lactis subsp. Cremoris,
Lactococcus lactis subsp. Diacetylactis, Lactococcus lactis subsp.
Lactis, Leuconostoc mesenteroides subsp.cremoris. Cheese samples
were prepared with different amount of Spinach Extract as 0.5, 1.0,
1.5% of milk. Changes of proximate composition, lactic acid bacterial
population, pH during the maturation at 14 , R/H 95% were ℃
determined and compared with Control.
Fig. 1. Changes in viable cell counts during the ripening period of Cottage Cheese added with Spinach extract (SE).◆-◆; Control cheese,■-■; Cheese added with 0.5% SE, ▲-▲; Cheese added with 1.0% SE, ●-●; Cheese added with 1.5% SE
Fig. 2. Change of pH during the ripening period of Cottage Cheese added with Spinach extract (SE). Symbols are same as Fig. 1.
Fig. 3. Sensory evaluation of the Cottage cheese added with Spinach extract. Symbols are same as Fig. 1.
Table 1. Nutrition composition of the Cottage cheese added with Spinach extract (SE).
Table 2. Chemical composition of the Cottage Cheese added with Spinach extract (SE).
1. Aylward, E. B., J. O'leary, & B. E. Langlois. 1980. Effect of milk storage on Cottage cheese yield. J. Dairy Sci. 63:1819-1825.
2. Codex Alimentatius Commition (2008) http://codex.mohw.go.kr
HY Choi, KH Kim, SG Lee, JH Park, JH Oh, HH Oh, and HK Jung *
Imsil research institute of cheese science
AbstractAbstract
Material and MethodsMaterial and Methods
ResultsResults
Protein Fat Moisture Salt TS
Control 15.33 24.43 54.79 1.32 39.61
0.5% 16.13 23.23 61.37 1.18 43.43
1.0% 16.29 22.77 66.62 1.24 44.80
1.5% 16.47 21.56 71.57 1.19 46.59
ItemCON 0.5% Spinach 1.0% Spinach 1.5% Spinach
Nutri-tion
Dairyintake
Nutri-tion
Dairyintake
Nutri-tion
Dairyintake
Nutri-tion
Dairyintake
Kcal(kcal/100g)
297 294 277 277
Moisture(g/100g)
53.66 54.06 57.59 57.06
carbohydrate(g/100g)
1.66 0.51% 1.59 0.48% 1.23 0.38% 1.75 0.53%
Protein(g/100g)
18.53 30.88% 18.59 30.98% 16.18 26.97% 16.40 27.33%
Fat(g/100g)
24.15 48.3% 23.73 47.46% 23.13 46.26% 22.87 45.74%
Na(mg/100g)
204.56 10.23% 185.69 9.28% 149.77 7.49% 162.94 8.15%
Saccharide(g/100g)
1.23 1.15 0.60 0.84
Saturated fat(g/100g)
15.41 102.73% 15.14 100.96% 14.72 29.45% 14.51 96.73%
Cholesterol(mg/100g)
88.53 29.51% 88.12 29.38% 71.42 23.81% 70.02 23.34%
Fiber(g/100g)
0.34 1.36% 0.18 0.72% 0.20 0.8% 0.37 1.48%
Ca(mg/100g)
632.67 90.38% 635.29 90.76% 608.89 86.98% 531.76 75.97%
Fe(mg/100g)
2.76 18.44% 1.78 11.88% 3.86 25.76% 3.80 25.33%
Vitamin A(μgRE/100g)
205.77 29.40% 221.16 31.60% 226.08 32.30% 229.55 32.79%
Vitamin C(mg/100g)
0.97 0.97% 1.20 1.20% 1.30 1.31% 1.65 1.65%
ReferencesReferences