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.
