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Anema, S.G., Lowe, E.K. and Lee, S.K. (2004) Effect of pH on the Acid-Induced Aggregation of Casein Micelles in Reconstituted Skim Milk. LWT-Food Science and Technology, 37, 779-787.
https://doi.org/10.1016/j.lwt.2004.03.003

has been cited by the following article:

• 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.