The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties

Zahra Shafiei (Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord)
Mohammad Hojjatoleslamy (Department of Food Science and Technology, Faculty of Agriculture, Islamic Azad University, Shahrekord Branch, Shahrekord)
Sahel Soha (Researcher of Institute of Standards and Industrial Research of Iran, Arak)
Mohammad Ali Shariati (3Department of Food Science and Technology, Science and Research Branch, Islamic Azad University, Tehran)

International Journal of Science and Engineering (IJSE)
Vol 6, No 1 (2014)

Today , demands for reduced fat products such as reduced fat cheeses is growing as it has shown in other food products , however high nutritional value of milk fat as a functional food can’t be ignored. This study deals with investigation of adding malt extract ( in 4 different concentration 0.075 , 0.1 , 0.15 and 0.2 % ) to ultra filtered cheese and comparing them with 2 control including a sample produced of  milk containing 3.5 % fat and a 0.93 % fat and their rheological and textural properties evaluated at 3 , 20 , 40 and 60 days. Results indicate reduction of texture properties revealed. Rheological analysis exhibited the texture improvement by adding malt extraction; therefore this product can be use an additive to ultra filtered cheese to enhance its texture.[How to cite this article:  Shafiei, Z., Hojjatoleslami, M.,  Soha, S., and Shariati, M.A. 2014. The Influence of Malt Extraction Adding to UF Fresh Low Fat Cheese on Its Textural Properties. International Journal of Science and Engineering, 6(1):57-60. Doi: 10.12777/ijse.6.1.57-60