Effect of Garlic Paste on the Physicochemical Attributes of Cheese — Oak Academic Publishing
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Effect of Garlic Paste on the Physicochemical Attributes of Cheese
Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
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Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
1 Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
2 Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
3 Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
4 Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
5 Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh
Cheese has recently gained a lot of popularity around the world. This experi ment was carried out to make cheese from skim milk with the addition of garlic paste. This study focused on the impact of garlic paste on the physicochemical properties of cheese. Cheese samples S1, S2, S3, and S4 were prepared with 0%, 1%, 3%, and 5% garlic paste, respectively, where S1 was the control sample . Compared to sample S1, the higher proportion of garlic paste incorpora tion resulted in higher viscosity and water holding capacity; nevertheless, lower values for syneresis were obtained. Although no significant change was observed in the pH values, samples S4 (5% garlic) and S1 (0% garlic) exhibited the highest and lowest pH, respectively. The results in this investigation re vealed that garlic inclusion had a substantial impact on the physicochemical para meters of the skim milk cheese.
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