Ghanimah, M., Hanafy, N., Hassanein, A., Hashim, M., 2018. Utilisation of water extract of green chilli pepper in the manufacture of low-fat fresh cheese. International Journal of Dairy Technology 71, 693–698.. doi:https://doi.org/10.1111/1471-0307.12505
Notes
o WECP effect on
cheese was studied. The addition of WECP decreased total and lactic acid and
mould counts and improved flavour with 2% WECP addition having highest flavour
and total bacteria scores.
o
They
bought green chilli. They first washed and cut them after that they soaked them
overnight at the end and blend them with water. After which they filtered the
blended mixture through double-layered cheesecloth.
o
Mix
milk powder with water and mix them well then put in the refrigerator
o
First
they put some salt in cheese mixture and divided in 4 portions.
o
one
was reserved for reference while wecp, activated yoghurt, calcium chloride and
diluted rennet powder was added in the remaining in specific ratios and at
specific temperatures with continuous stirring and left to coagulate.
o
Whey
was drained from the mixtures which were then sealed in left in fridge for 8
days
o
They
calculated yield cheese and analyse on moisture protein and fat content
o
They
measured total bacterial count, lactic acid bacterial count, yeast count and
mould count to examine
o
They
evaluated the appearance, texture and flavour of the cheese samples at room
temperature through sensory testing by humans
o
They
didn’t find any difference in quantity and over all chemical composition while adding WECP in cheese .
o
Adding WECP in cheese reduce the growth of bacteria , yeast and mould
o
Adding
WECP negatively affected appearance of cheese sample but increased flavour score when present in the cheese samples up to 2% volume by
weight ratio
Summary
Low-fat and
low-salt cheese has a low shelf life due to bacterial deterioration but is a healthier
choice for consumers. The journal article from International Journal of Dairy
Technology published in 2018 discusses the chemical, microbiological and
sensory affects of water extract of chilli peppers (WECP) on the production of low-fat
cheese with long shelf life. Researchers made WECP by blending water soaked
green tissue part of green chillies and filtering it through double-layered
cheesecloth. They also made low-fat and low-salt cheese using skimmed milk and dividing
it into four portions. WECP was added to three of them while one portion was kept
as reference. Activated yoghurt, calcium chloride and diluted rennet powder was
added in each in specific ratios and at specific temperatures with continuous
stirring and left to coagulate. The Whey was then drained from the mixtures
after which they were sealed and left in the fridge for 8 days. Cheese yields were
calculated and its features were analysed such as moisture, protein and fat content.
Total bacterial count, lactic acid count, yeast count and mould count were
measured along with rating of sensory aspects such as the appearance, texture
and flavour of cheese samples. Although there was no difference in the yield and
over all chemical composition while adding WECP in cheese, the WECP reduced microbiological
activity. The sensory evaluation found that WECP negatively affected the
appearance of cheese sample but enhanced the flavour score when present in the
cheese samples up to 2% volume by weight ratio.
