TITLE:
Effect of Garlic Paste on the Physicochemical Attributes of Cheese
AUTHORS:
Mouluda Sohany, Md. Abdul Halim, Most. Jesmin Akhter, Sabina Yasmin, Fatehatun Noor
KEYWORDS:
Skim Milk Cheese, Garlic Paste, Physicochemical Properties, Syneresis, Water Holding Capacity
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.13 No.1,
January
13,
2022
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.