Effect of Nan golden orange juice on manufacturing process and characterization of processed cheese during storage
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Abstract
The separately acidified with citric acid solution presented a soft set curd and had the highest yield of 72.00+1.53%. The prepared soft cheese was then mixed with milk and butter to produce the cheese blend. Nan golden (NG) orange juice was fortified with different ratios (0,10,20,30,40 and 50%) to cheese blend. NG orange juice was able added up to 50%. The appearance of NG orange juice-cheese blend was uniformly with yellow-orange tone color. Corn starch (5,10 and 15%) was added to make a firmer texture. The optimized addition of corn starch was 5 % due to creating a smooth surface. The improvement of processed cheese texture was studied by using carrageenan (0,0.6,0.8,1 and 1.2%). The use of carrageenan at 0.8% improved the hardness, cohesiveness, gumminess, and chewiness of product. The NG orange juice-cheese can be stored at 4oC for 14 days without microbial qualities changes
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