Host: Japanese Sciety for Food Science and Technology
Name : The 71st Annual Meeting of Japanese Society for Food Science and Technology
Number : 71
Location : [in Japanese]
Date : August 29, 2024 - August 31, 2024
Pages 381-
[Purpose] In order to expand the use of skim milk, which tends to be in surplus due to domestic raw milk supply and demand, we attempted to apply it to low-fat cheese. Low-fat cheeses are generally known to result in cheeses with a firm texture and poor flavor. We prepared to partially replace various food ingredients with skim milk. The purpose of this study was to investigate the physicochemical properties of low-fat cheese that was partially substituted with food ingredients after aging.
[Methods] The food ingredients used were sake lees, oat milk, and skim milk powder. Five % (w/w) of skim milk was substituted for each sample, which was adjusted to a solid concentration of 10% (w/w), prior to preparation of a semi-hard type low-fat cheese. The pH and amount of free glutamic acid were measured after 1 to 4 months of ripening to compare the changes in ripening and the hardness after 4 months of ripening. Next low-fat cheese was prepared in the same way by substituting 1%, 5%, and 10% (w/w) of skim milk with sake lees, and the effect of the sake lees substitution rate on the properties of low-fat cheese was investigated.
[Results] It was found that the amount of free glutamic acid during ripening of the low-fat cheese added sake lees was significantly higher than control group. When the compressive load was measured for low-fat cheese after 4 months of aging, only the sake lees-added group was significantly lower than the control group, while the oat milk-added group and skim milk powder group were higher. Regarding the effect of the sake lees replacement rate, the changes in aging and hardness were investigated.
