Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins
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Abstract
The present study was conducted to determine the effect of whey protein concentrate (WPC) addition on the commercial low-fat cream's chemical, rheological and sensory properties. WPC was added to the low-fat cream (10% fat) in ratios of 1.0, 2.5, and 5.0% to represent the treatments C1, C2, and C3, respectively.In addition, a fat-rich, positive control treatment (C +) with a fat percentage of 30% and a negative low-fat control treatment (C-) with a fat percentage of 10% were investigated without adding WPC. Chemical tests were carried out, including the percentage of moisture, protein, fat, carbohydrates, total acidity, and pH, as well as rheological tests that included; hardness, springiness, and Cohesiveness. Also, a sensory evaluation was conducted. The results showed a decrease in the moisture percentage of the added treatments with the increment of the added WPC quantity. Also, a decrease in the fat percentage and pH of the WPC addition treatments was observed, combined with an increment in the percentage of protein, carbohydrates, ash, and total acidity. Regarding the microbiological properties, no bacterial or mycological contamination was observed during the manufacturing and storage periods. The results also showed the improvement of rheological and sensory characteristics by increasing the percentage of WPC addition compared with the positive and negative control treatments. The present study would be helpful in the production of low-fat cream fortified with whey proteins with high nutritional value.
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Keywords
Low-fat commercial cream, Rheological properties, Sensory evaluation, Whey proteins concentrate
References
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Afzaal, M., Khan, A. U., Saeed, F., Arshad, M. S., Khan, M. A., Saeed, M., ... & Anjum, F. M. (2020). Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream. Food Science & Nutrition, 8(3), 1649-1656. https://doi.org/10.1002/fsn3.14511
AL-Bedrani, D. I. J., Al-Saadi, J. M. & Kadhim, D. H. (2019). Effect of whey protein concentrate on the chemical, rheological and sensory properties of processed cheese manufactured from Iraqi soft cheese. Biochem. Cell. Arch, 19, 2101-2105. DOI : 10.35124/bca.2019.19.S1.2101
Al-Bedrani, D. I., ALKaisy, Q. H., Rahi, A. K. & Saadi, A. M. (2023). Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts. Journal of Applied & Natural Science, 15(1). DOI https://doi.org/10.31018/jans.v15i1.4269
Ali, M. M., & Saady, A. (2019). Improvement of buffalo Ras cheese properties using Trypsin and Sodium polyphosphate as calcium–chelating agent. Kirkuk University Journal For Agricultural Sciences, 10(1), 82-89.
ALKaisy, Q. H., Al-Bedrani, D. I. J., Kadhim, D. H. & Saadi, A. M. effect of sheep's milk enrichment with dried oyster mushroom (Pleurotus streatus) powder in yogurt quality characteristics. Journal of Hygienic Engineering and Design, 42, 51-59.
Anema, S. G. (2020). The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk. Milk Proteins, 325-384. https://doi.org/10.1016/B978-0-12-815251-5.00009-8
Association of Official Agricultural Chemists (AOAC) (2016) Official Methods of Analysis Guidelines for Standard Method Performance Requirements.
Bonczar, G.; Wszolek, M. & Siuta.A.( 2002). The effects of certain factors on the properties of yogurt made from ewes milk. J. Food Chem. 79, 85–91. https://doi.org/10.1016/S0308-8146(02)00182-6
[Boldea, I. M., Dragomir, C., Gras, M. A. & Ropotă, M. (2021). Inclusion of rapeseed and pumpkin seed cakes in diets for Murciano-Granadina goats alters the fatty acid profile of milk. South African Journal of Animal Science, 51(2), 262-270. https://hdl.handle.net/10520/ejc-sajas_v51_n2_a14
Clark, S. & Costello, M. (2009). Dairy products evaluation competitions. The Sensory Evaluation of Dairy Products, 43-71.
El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ, Yasser [12] El-Ghany FH (2016) Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream. J Food Process Technol., 7: 546. doi:10.4172/2157-7110.1000546
Carrillo-Lopez, L. M., Juarez-Morales, M. G., Garcia-Galicia, I. A., Alarcon-Rojo, A. D. & Huerta-Jimenez, M. (2020). The effect of high-intensity ultrasound on the physicochemical and microbiological properties of Mexican panela cheese. Foods, 9(3), 313. https://doi.org/10.3390/foods9030313
El-Metwally, R. I., El-Menawy, R. K. & Ismail, M. M. (2023). Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste. Journal of Food Science and Technology, 60(2), 590-599. https://doi.org/10.1007/s13197-022-05643-6
El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ, Yasser El-Ghany FH (2016) Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream. J Food Process Technol 7: 546. doi:10.4172/2157-7110.1000546.
Euston, S. R. & Goff, H. D. (2019). Emulsifiers in dairy products and dairy substitutes. Food emulsifiers and their applications, 217-254. https://doi.org/10.1007/978-0-387-75284-6_7
Gandhi, K., Sharma, R., Gautam, P. B., Mann, B., Gandhi, K., Sharma, R., ... & Mann, B. (2020). Quality Assessment of Processed Milk. Chemical Quality Assurance of Milk and Milk Products, 69-83. DOI: 10.1007/978-981-15-4167-4_4
Garcia, R. A., Plumier, B. M., Lee, C., & Liang, C. (2023). Passive separation of waste ice cream. International Dairy Journal, 139, 105570. https://doi.org/10.1016/j.idairyj.2022.105570
Gaur, V. K., Sharma, P., Sirohi, R., Varjani, S., Taherzadeh, M. J., Chang, J. S., ... & Kim, S. H. (2022). Production of biosurfactants from agro-industrial waste and waste cooking oil in a circular bioeconomy: An overview. Bioresource Technology, 343, 126059. https://doi.org/10.1016/j.biortech.2021.126059
Gokhale, A. J., Patel, A. M., Mallik, J. M., Modha, H. M. & Patel, H. G. (2018). Development of technology for the manufacture of low-fat protein-enriched functional Basundi. Journal of Pharmacognosy and Phytochemistry, 7(4), 2270-2276.
Halder, K., Sahu, J. K., Naik, S. N. & Kumar, A. (2022). Production of cream with size differentiated milk fat globules—modified centrifugal separation approach. Journal of Food Processing and Preservation, e17275. https://doi.org/10.1111/jfpp.17275
Han, Y. M., Zhu, L., Qi, X. G., Zhang, H. & Wu, G. C. (2023). Characteristics of low‐fat whipped cream containing protein‐based fat replacers. International Journal of Dairy Technology, 76(2), 276-290. https://doi.org/10.1111/1471-0307.12934
Hasan, G. M., Saadi, A. M. & Jassim, M. A. (2020). Study the effect of replacing the skim milk used in making ice cream with some dried fruit. Food Science and Technology, 41, 1033-1040. https://doi.org/10.1590/fst.29620
Kumar, R., Chauhan, S. K., Shinde, G., Subramanian, V., & Nadanasabapathi, S. (2018). Whey Proteins: A potential ingredient for food industry-A review. Asian Journal of Dairy and Food Research, 37(4), 283-290. DOI:10.18805/ajdfr.DR-1389
Lee, C. L., Liao, H. L., Lee, W. C., Hsu, C. K., Hsueh, F. C., Pan, J. Q., ... & Chen, M. J. (2018). Standards and labeling of milk fat and spread products in different countries. journal of food and drug analysis, 26(2), 469-480. https://doi.org/10.1016/j.jfda.2017.10.006
Ling, E.R.( 2008). A textbook of dairy chemistry. Vol. II practical, Chapman and Hall. L.T.D., (London).
McCarthy, O. J. & Singh, H. (2009). Physico-chemical properties of milk. Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents, 691-758.
Mensink, M. A., Frijlink, H. W., van der Voort Maarschalk, K. & Hinrichs, W. L. (2015). Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics. Carbohydrate polymers, 130, 405-419. DOI: 10.1016/j.carbpol.2015.05.026
Minj, S. & Anand, S. (2020). Whey proteins and its derivatives: Bioactivity, functionality, and current applications. Dairy, 1(3), 233-258. https://doi.org/10.3390/dairy1030016
Moschopoulou, E., Dernikos, D. & Zoidou, E. (2021). Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin. International Dairy Journal, 122, 105146. https://doi.org/10.1016/j.idairyj.2021.105146
Narvhus, J. A. ; Nina,OØ. and Roger K. A.(2019). Science and technology of cultured cream products: A review. International Dairy Journal. (93) :57-71. https://doi.org/10.1016/j.idairyj.2019.01.011
Parameswaran, M., Hasan, H. A., Sadeque, J., Jhaveri, S., Avanthika, C., Arisoyin, A. E., ... & Hasan Jr, H. A. (2021). Factors that predict the progression of non-alcoholic fatty liver disease (NAFLD). Cureus, 13(12). DOI 10.7759/cureus.20776
Pires, A., Gomes, D., Noronha, J., Díaz, O., Cobos, A. & Pereira, C. D. (2022). Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures. Foods, 11(24), 4091. https://doi.org/10.3390/foods11244091
Pluta-Kubica, A., Jamróz, E., Kawecka, A., Juszczak, L. & Krzyściak, P. (2020). Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese. International Journal of Biological Macromolecules, 155, 1307-1316. https://doi.org/10.1016/j.ijbiomac.2019.11.102
Rahaman, S. M., Bhattarai, A., Kumar, D., Singh, B. & Saha, B. (2023). Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods. In Applications of Next Generation Biosurfactants in the Food Sector (pp. 203-237). Academic Press. https://doi.org/10.1016/B978-0-12-824283-4.00021-6
Roy, S., Hussain, S. A., Prasad, W. G. & Khetra, Y. (2021). Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream. LWT, 150, 111903. https://doi.org/10.1016/j.lwt.2021.111903
Ruiz-Capillas, C., Herrero, A. M. Pintado, T., & Delgado-Pando, G. (2021). Sensory analysis and consumer research in new meat products development. Foods, 10(2), 429. https://doi.org/10.3390/foods10020429
Saadi, A. M. (2018). Effect of replacing milk fat with oil replacers on the quality of processed cheese. Bioscience Research, 15(4), 4374-4380.
Saadi, A. M., AL-Farha, A. A. B., Hamid, R. A. & Wajeeh, D. N. (2022). Use of natural sweeteners (maple syrup) in production of low-fat ice cream. Journal of Hygienic Engineering and Design, 38, 282-287.
Saadi, A. M., Ali, F. F. & Jasim, A. Y. (2019). Study of the soft cheese composition produced from a mixture of sheep and camel milk at different storage periods using the enzyme trypsin and calcium chloride. Ann Agri Bio Res, 24, 316-20.
Saadi, A. M., Jafar, N. B. & Jassim, M. A. (2022). Effect of some types of stabilizers on the quality of yogurt during storage. Journal of Hygienic Engineering and Design, 38, 125-130.
Salih, G. M., Jassim, M. A. & Saadi, A. M. (2021). Effect cardamom and cinnamon supplemented with soft cheese on tissues rats. Food Research, 5(1), 211-215. https://doi.org/10.26656/fr.2017.5(1).501
Shazly, A. B., Fouad, M. T., Elaaser, M., Sayed, R. S., & Abd El‐Aziz, M. (2022). Probiotic coffee ice cream as an innovative functional dairy food. Journal of Food Processing and Preservation, e17253. https://doi.org/10.1111/jfpp.17253
Toro, E. E. B., Valencia, J. U. S. & Molina, D. A. R. (2016). Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño). Revista Facultad Nacional de Agronomía Medellín, 69(2), 8015-8022. https://doi.org/10.15446/rfna.v69n2.59146.
Waldron, D. S., Hoffmann, W., Buchheim, W., McMahon, D. J., Goff, H. D., Crowley, S. V., ... & Siong, P. (2020). Role of milk fat in dairy products. In Advanced Dairy Chemistry, Volume 2: Lipids (pp. 245-305). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-030-48686-0_9
Watanabe, M., Tozzi, R., Risi, R., Tuccinardi, D., Mariani, S., Basciani, S., ... & Gnessi, L. (2020). Beneficial effects of the ketogenic diet on nonalcoholic fatty liver disease: A comprehensive review of the literature. Obesity Reviews, 21(8), e13024. https://doi.org/10.1111/obr.13024
Xiao, Z. (2020). The development of two types of emulsifier-free ice cream: a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand (Doctoral dissertation, Massey University).
Ye, Q., Ge, F., Wang, Y., Woo, M. W., Wu, P., Chen, X. D. & Selomulya, C. (2021). On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food. Food Chemistry, 346, 128900. https://doi.org/10.1016/j.foodchem.2020.128900
Afzaal, M., Khan, A. U., Saeed, F., Arshad, M. S., Khan, M. A., Saeed, M., ... & Anjum, F. M. (2020). Survival and stability of free and encapsulated probiotic bacteria under simulated gastrointestinal conditions and in ice cream. Food Science & Nutrition, 8(3), 1649-1656. https://doi.org/10.1002/fsn3.14511
AL-Bedrani, D. I. J., Al-Saadi, J. M. & Kadhim, D. H. (2019). Effect of whey protein concentrate on the chemical, rheological and sensory properties of processed cheese manufactured from Iraqi soft cheese. Biochem. Cell. Arch, 19, 2101-2105. DOI : 10.35124/bca.2019.19.S1.2101
Al-Bedrani, D. I., ALKaisy, Q. H., Rahi, A. K. & Saadi, A. M. (2023). Evaluation of milk source on physicochemical, texture, rheological and sensory properties of yogurts. Journal of Applied & Natural Science, 15(1). DOI https://doi.org/10.31018/jans.v15i1.4269
Ali, M. M., & Saady, A. (2019). Improvement of buffalo Ras cheese properties using Trypsin and Sodium polyphosphate as calcium–chelating agent. Kirkuk University Journal For Agricultural Sciences, 10(1), 82-89.
ALKaisy, Q. H., Al-Bedrani, D. I. J., Kadhim, D. H. & Saadi, A. M. effect of sheep's milk enrichment with dried oyster mushroom (Pleurotus streatus) powder in yogurt quality characteristics. Journal of Hygienic Engineering and Design, 42, 51-59.
Anema, S. G. (2020). The whey proteins in milk: Thermal denaturation, physical interactions, and effects on the functional properties of milk. Milk Proteins, 325-384. https://doi.org/10.1016/B978-0-12-815251-5.00009-8
Association of Official Agricultural Chemists (AOAC) (2016) Official Methods of Analysis Guidelines for Standard Method Performance Requirements.
Bonczar, G.; Wszolek, M. & Siuta.A.( 2002). The effects of certain factors on the properties of yogurt made from ewes milk. J. Food Chem. 79, 85–91. https://doi.org/10.1016/S0308-8146(02)00182-6
[Boldea, I. M., Dragomir, C., Gras, M. A. & Ropotă, M. (2021). Inclusion of rapeseed and pumpkin seed cakes in diets for Murciano-Granadina goats alters the fatty acid profile of milk. South African Journal of Animal Science, 51(2), 262-270. https://hdl.handle.net/10520/ejc-sajas_v51_n2_a14
Clark, S. & Costello, M. (2009). Dairy products evaluation competitions. The Sensory Evaluation of Dairy Products, 43-71.
El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ, Yasser [12] El-Ghany FH (2016) Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream. J Food Process Technol., 7: 546. doi:10.4172/2157-7110.1000546
Carrillo-Lopez, L. M., Juarez-Morales, M. G., Garcia-Galicia, I. A., Alarcon-Rojo, A. D. & Huerta-Jimenez, M. (2020). The effect of high-intensity ultrasound on the physicochemical and microbiological properties of Mexican panela cheese. Foods, 9(3), 313. https://doi.org/10.3390/foods9030313
El-Metwally, R. I., El-Menawy, R. K. & Ismail, M. M. (2023). Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste. Journal of Food Science and Technology, 60(2), 590-599. https://doi.org/10.1007/s13197-022-05643-6
El-Zeini Hoda M, Moneir El-Abd M, Mostafa AZ, Yasser El-Ghany FH (2016) Effect of Incorporating Whey Protein Concentrate on Chemical, Rheological and Textural Properties of Ice Cream. J Food Process Technol 7: 546. doi:10.4172/2157-7110.1000546.
Euston, S. R. & Goff, H. D. (2019). Emulsifiers in dairy products and dairy substitutes. Food emulsifiers and their applications, 217-254. https://doi.org/10.1007/978-0-387-75284-6_7
Gandhi, K., Sharma, R., Gautam, P. B., Mann, B., Gandhi, K., Sharma, R., ... & Mann, B. (2020). Quality Assessment of Processed Milk. Chemical Quality Assurance of Milk and Milk Products, 69-83. DOI: 10.1007/978-981-15-4167-4_4
Garcia, R. A., Plumier, B. M., Lee, C., & Liang, C. (2023). Passive separation of waste ice cream. International Dairy Journal, 139, 105570. https://doi.org/10.1016/j.idairyj.2022.105570
Gaur, V. K., Sharma, P., Sirohi, R., Varjani, S., Taherzadeh, M. J., Chang, J. S., ... & Kim, S. H. (2022). Production of biosurfactants from agro-industrial waste and waste cooking oil in a circular bioeconomy: An overview. Bioresource Technology, 343, 126059. https://doi.org/10.1016/j.biortech.2021.126059
Gokhale, A. J., Patel, A. M., Mallik, J. M., Modha, H. M. & Patel, H. G. (2018). Development of technology for the manufacture of low-fat protein-enriched functional Basundi. Journal of Pharmacognosy and Phytochemistry, 7(4), 2270-2276.
Halder, K., Sahu, J. K., Naik, S. N. & Kumar, A. (2022). Production of cream with size differentiated milk fat globules—modified centrifugal separation approach. Journal of Food Processing and Preservation, e17275. https://doi.org/10.1111/jfpp.17275
Han, Y. M., Zhu, L., Qi, X. G., Zhang, H. & Wu, G. C. (2023). Characteristics of low‐fat whipped cream containing protein‐based fat replacers. International Journal of Dairy Technology, 76(2), 276-290. https://doi.org/10.1111/1471-0307.12934
Hasan, G. M., Saadi, A. M. & Jassim, M. A. (2020). Study the effect of replacing the skim milk used in making ice cream with some dried fruit. Food Science and Technology, 41, 1033-1040. https://doi.org/10.1590/fst.29620
Kumar, R., Chauhan, S. K., Shinde, G., Subramanian, V., & Nadanasabapathi, S. (2018). Whey Proteins: A potential ingredient for food industry-A review. Asian Journal of Dairy and Food Research, 37(4), 283-290. DOI:10.18805/ajdfr.DR-1389
Lee, C. L., Liao, H. L., Lee, W. C., Hsu, C. K., Hsueh, F. C., Pan, J. Q., ... & Chen, M. J. (2018). Standards and labeling of milk fat and spread products in different countries. journal of food and drug analysis, 26(2), 469-480. https://doi.org/10.1016/j.jfda.2017.10.006
Ling, E.R.( 2008). A textbook of dairy chemistry. Vol. II practical, Chapman and Hall. L.T.D., (London).
McCarthy, O. J. & Singh, H. (2009). Physico-chemical properties of milk. Advanced Dairy Chemistry: Volume 3: Lactose, Water, Salts and Minor Constituents, 691-758.
Mensink, M. A., Frijlink, H. W., van der Voort Maarschalk, K. & Hinrichs, W. L. (2015). Inulin, a flexible oligosaccharide I: Review of its physicochemical characteristics. Carbohydrate polymers, 130, 405-419. DOI: 10.1016/j.carbpol.2015.05.026
Minj, S. & Anand, S. (2020). Whey proteins and its derivatives: Bioactivity, functionality, and current applications. Dairy, 1(3), 233-258. https://doi.org/10.3390/dairy1030016
Moschopoulou, E., Dernikos, D. & Zoidou, E. (2021). Ovine ice cream made with addition of whey protein concentrates of ovine-caprine origin. International Dairy Journal, 122, 105146. https://doi.org/10.1016/j.idairyj.2021.105146
Narvhus, J. A. ; Nina,OØ. and Roger K. A.(2019). Science and technology of cultured cream products: A review. International Dairy Journal. (93) :57-71. https://doi.org/10.1016/j.idairyj.2019.01.011
Parameswaran, M., Hasan, H. A., Sadeque, J., Jhaveri, S., Avanthika, C., Arisoyin, A. E., ... & Hasan Jr, H. A. (2021). Factors that predict the progression of non-alcoholic fatty liver disease (NAFLD). Cureus, 13(12). DOI 10.7759/cureus.20776
Pires, A., Gomes, D., Noronha, J., Díaz, O., Cobos, A. & Pereira, C. D. (2022). Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures. Foods, 11(24), 4091. https://doi.org/10.3390/foods11244091
Pluta-Kubica, A., Jamróz, E., Kawecka, A., Juszczak, L. & Krzyściak, P. (2020). Active edible furcellaran/whey protein films with yerba mate and white tea extracts: Preparation, characterization and its application to fresh soft rennet-curd cheese. International Journal of Biological Macromolecules, 155, 1307-1316. https://doi.org/10.1016/j.ijbiomac.2019.11.102
Rahaman, S. M., Bhattarai, A., Kumar, D., Singh, B. & Saha, B. (2023). Application of biosurfactants as emulsifiers in the processing of food products with diverse utilization in the baked goods. In Applications of Next Generation Biosurfactants in the Food Sector (pp. 203-237). Academic Press. https://doi.org/10.1016/B978-0-12-824283-4.00021-6
Roy, S., Hussain, S. A., Prasad, W. G. & Khetra, Y. (2021). Effect of emulsifier blend on quality attributes and storage of high protein buffalo milk ice cream. LWT, 150, 111903. https://doi.org/10.1016/j.lwt.2021.111903
Ruiz-Capillas, C., Herrero, A. M. Pintado, T., & Delgado-Pando, G. (2021). Sensory analysis and consumer research in new meat products development. Foods, 10(2), 429. https://doi.org/10.3390/foods10020429
Saadi, A. M. (2018). Effect of replacing milk fat with oil replacers on the quality of processed cheese. Bioscience Research, 15(4), 4374-4380.
Saadi, A. M., AL-Farha, A. A. B., Hamid, R. A. & Wajeeh, D. N. (2022). Use of natural sweeteners (maple syrup) in production of low-fat ice cream. Journal of Hygienic Engineering and Design, 38, 282-287.
Saadi, A. M., Ali, F. F. & Jasim, A. Y. (2019). Study of the soft cheese composition produced from a mixture of sheep and camel milk at different storage periods using the enzyme trypsin and calcium chloride. Ann Agri Bio Res, 24, 316-20.
Saadi, A. M., Jafar, N. B. & Jassim, M. A. (2022). Effect of some types of stabilizers on the quality of yogurt during storage. Journal of Hygienic Engineering and Design, 38, 125-130.
Salih, G. M., Jassim, M. A. & Saadi, A. M. (2021). Effect cardamom and cinnamon supplemented with soft cheese on tissues rats. Food Research, 5(1), 211-215. https://doi.org/10.26656/fr.2017.5(1).501
Shazly, A. B., Fouad, M. T., Elaaser, M., Sayed, R. S., & Abd El‐Aziz, M. (2022). Probiotic coffee ice cream as an innovative functional dairy food. Journal of Food Processing and Preservation, e17253. https://doi.org/10.1111/jfpp.17253
Toro, E. E. B., Valencia, J. U. S. & Molina, D. A. R. (2016). Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño). Revista Facultad Nacional de Agronomía Medellín, 69(2), 8015-8022. https://doi.org/10.15446/rfna.v69n2.59146.
Waldron, D. S., Hoffmann, W., Buchheim, W., McMahon, D. J., Goff, H. D., Crowley, S. V., ... & Siong, P. (2020). Role of milk fat in dairy products. In Advanced Dairy Chemistry, Volume 2: Lipids (pp. 245-305). Cham: Springer International Publishing. https://doi.org/10.1007/978-3-030-48686-0_9
Watanabe, M., Tozzi, R., Risi, R., Tuccinardi, D., Mariani, S., Basciani, S., ... & Gnessi, L. (2020). Beneficial effects of the ketogenic diet on nonalcoholic fatty liver disease: A comprehensive review of the literature. Obesity Reviews, 21(8), e13024. https://doi.org/10.1111/obr.13024
Xiao, Z. (2020). The development of two types of emulsifier-free ice cream: a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Manawatū, New Zealand (Doctoral dissertation, Massey University).
Ye, Q., Ge, F., Wang, Y., Woo, M. W., Wu, P., Chen, X. D. & Selomulya, C. (2021). On improving bioaccessibility and targeted release of curcumin-whey protein complex microparticles in food. Food Chemistry, 346, 128900. https://doi.org/10.1016/j.foodchem.2020.128900
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How to Cite
Improving chemical, rheological and sensory properties of commercial low-fat cream by concentrate addition of whey proteins. (2023). Journal of Applied and Natural Science, 15(3), 998-1005. https://doi.org/10.31018/jans.v15i3.4672
