Compositional analysis of Chami cheese made from bovine milk in UAE

Aysha O.A. Al Katheeri; Bhawna Sobti; Sami Ghnimi; Afaf Kamal-Eldin

doi:10.9755/ejfa.2021.v33.i1.2393

Compositional analysis of Chami cheese made from bovine milk in UAE

Aysha O.A. Al Katheeri, Bhawna Sobti, Sami Ghnimi, Afaf Kamal-Eldin

Department of Food, Nutrition and Health

Research output: Contribution to journal › Article › peer-review

3 Citations (Scopus)

Abstract

Samples of nine home-made, commercial Chami cheese samples were analyzed for chemical composition, texture, and rheology. The samples showed large variations in moisture, protein, fat, ash, mineral contents, and pH values. Fat content, fatty acid composition, and differential scanning calorimetry analyses suggested addition of extra fat in some samples either butter or vegetable oil. The sodium content in the 9 cheese samples varied from 223–2411 mg/kg with three samples having very high contents 1756, 2024, and 2411 mg/kg indicative of added salt. The sample with the low moisture content (60.9%) was the hardest among the cheeses. Rheological examination showed the Chami cheese samples of more elastic than viscous behavior.

Original language	English
Pages (from-to)	87-92
Number of pages	6
Journal	Emirates Journal of Food and Agriculture
Volume	33
Issue number	1
DOIs	https://doi.org/10.9755/ejfa.2021.v33.i1.2393
Publication status	Published - Jan 2021

Keywords

Chami
Cheese
Chemical Composition
Rheology
Texture

ASJC Scopus subject areas

Food Science
Applied Microbiology and Biotechnology
Animal Science and Zoology
Agronomy and Crop Science

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10.9755/ejfa.2021.v33.i1.2393

Cite this

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abstract = "Samples of nine home-made, commercial Chami cheese samples were analyzed for chemical composition, texture, and rheology. The samples showed large variations in moisture, protein, fat, ash, mineral contents, and pH values. Fat content, fatty acid composition, and differential scanning calorimetry analyses suggested addition of extra fat in some samples either butter or vegetable oil. The sodium content in the 9 cheese samples varied from 223–2411 mg/kg with three samples having very high contents 1756, 2024, and 2411 mg/kg indicative of added salt. The sample with the low moisture content (60.9%) was the hardest among the cheeses. Rheological examination showed the Chami cheese samples of more elastic than viscous behavior.",

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AU - Al Katheeri, Aysha O.A.

AU - Sobti, Bhawna

AU - Ghnimi, Sami

AU - Kamal-Eldin, Afaf

PY - 2021/1

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AB - Samples of nine home-made, commercial Chami cheese samples were analyzed for chemical composition, texture, and rheology. The samples showed large variations in moisture, protein, fat, ash, mineral contents, and pH values. Fat content, fatty acid composition, and differential scanning calorimetry analyses suggested addition of extra fat in some samples either butter or vegetable oil. The sodium content in the 9 cheese samples varied from 223–2411 mg/kg with three samples having very high contents 1756, 2024, and 2411 mg/kg indicative of added salt. The sample with the low moisture content (60.9%) was the hardest among the cheeses. Rheological examination showed the Chami cheese samples of more elastic than viscous behavior.

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KW - Chemical Composition

KW - Rheology

KW - Texture

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Compositional analysis of Chami cheese made from bovine milk in UAE

Abstract

Keywords

ASJC Scopus subject areas

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