Effect of Garlic Paste on the Physicochemical Attributes of Cheese - Food and Nutrition Sciences

FNS > Vol.13 No.1, January 2022

Food and Nutrition Sciences

Volume 13, Issue 1 (January 2022)

ISSN Print: 2157-944X ISSN Online: 2157-9458

Google-based Impact Factor: 0.92 Citations h5-index & Ranking

Effect of Garlic Paste on the Physicochemical Attributes of Cheese ()

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DOI: 10.4236/fns.2022.131002 226 Downloads 1,385 Views Citations

Author(s)

Mouluda Sohany^1*, Md. Abdul Halim², Most. Jesmin Akhter³, Sabina Yasmin¹, Fatehatun Noor²

Affiliation(s)

¹Department of Food Engineering and Technology, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
²Department of Food Science and Nutrition, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.
³Department of Food Processing and Preservation, Faculty of Engineering, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh.

ABSTRACT

Cheese has recently gained a lot of popularity around the world. This experiment 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 incorporation 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 revealed that garlic inclusion had a substantial impact on the physicochemical parameters of the skim milk cheese.

KEYWORDS

Skim Milk Cheese, Garlic Paste, Physicochemical Properties, Syneresis, Water Holding Capacity

Share and Cite:

Sohany, M. , Halim, M. , Akhter, M. , Yasmin, S. and Noor, F. (2022) Effect of Garlic Paste on the Physicochemical Attributes of Cheese. Food and Nutrition Sciences, 13, 6-16. doi: 10.4236/fns.2022.131002.

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