Effect of substituting cow milk with saga bean (Adenanthera pavonina, Linn) milk during the processing of saga soft cheese

A. Amar, S. Sukotjo, D. Nurani, D. Andini
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Abstract

This study aimed to optimize the substitution of cow milk with saga bean milk for the production of saga soft cheese (SSC). The design of the experiment was completely random. In the five formulae used, the ratio of saga milk: cow's milk (v/v), consecutively referred to as F3, F4, F5, F6 and F7 are as follows: 80:20; 70:30; 60:40; 50:50; 40:60. The enzyme and starter cheese culture used in this experiment were the same as those used for manufacturing commercial soft cheese. The experiment was performed four times, and the parameters measured were clotting time, yield, texture profile analysis and a preference test. We observed that 50% and 40% substitution of cow milk substitution with saga bean milk was optimal for producing SSC. The formulae did not differ significantly (p<0.05) in terms of clotting time, and yield obtained, and the highest percentage of sensory value response was 90%. As a result, the product was highly accepted by the panellists and required slight improvement in sensory parameters. The five parameters in the texture profile analysis, hardness, cohesiveness, gumminess, springiness and chewiness, differed significantly (p<0.05). The maximum utilization of saga milk, which was acceptable in terms of the process, yield and sensory value was F6 (50% saga milk: 50% cow milk). The selected product had a clotting time for 67±2.12 min, a yield of 21.31±3.88%, and texture with a hardness of 49.58±3.23 gf, the cohesiveness of 0.91±0.05 and springiness of 0.71±0.04 mm. The use of saga milk up to 50% for manufacturing of SSC is recommended to produce a product, it has passed the sensory test of panellists.
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在加工萨迦软奶酪过程中用萨迦豆(Adenanthera pavonina,Linn)奶替代牛奶的影响
本研究旨在优化用萨迦豆奶替代牛奶生产萨迦软奶酪(SSC)的工艺。实验设计完全随机。在所使用的五种配方中,萨迦乳与牛奶的比例(v/v)(连续称为 F3、F4、F5、F6 和 F7)如下:80:20; 70:30; 60:40; 50:50; 40:60.本实验中使用的酶和起始干酪培养物与生产商用软干酪所用的相同。实验共进行了四次,测量的参数包括凝结时间、产量、质地分析和优选测试。我们发现,用萨加豆奶替代 50%和 40%的牛奶是生产 SSC 的最佳选择。两种配方在凝结时间和产量方面没有明显差异(p<0.05),感官反应的最高百分比为 90%。因此,小组成员对该产品的接受度很高,只需对感官参数稍作改进。在质构分析中,硬度、粘稠度、胶质感、回弹性和咀嚼感这五个参数差异显著(P<0.05)。在工艺、产量和感官价值方面均可接受的萨迦奶最大利用率为 F6(50% 萨迦奶:50% 牛奶)。所选产品的凝结时间为(67±2.12)分钟,产量为(21.31±3.88)%,口感硬度为(49.58±3.23)gf,粘稠度为(0.91±0.05),弹力为(0.71±0.04)mm。建议使用不超过 50%的萨迦乳来生产 SSC,该产品已通过小组成员的感官测试。
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