Quality characteristics of Cottage cheese added with spinach ExtractQuality characteristics of Cottage cheese added with spinach Extract

In this study of pregnant women have excellent efficacy in

reducing nutrient deficiencies by using extracts of spinach with

cottage cheese and cheese manufacturing potential as functional for

the pregnant was confirmed. Spinach extract(SE) was added in the

process of Cottage cheese preparation, and proximate composition,

lactic acid bacterial population, pH, sensory characteristics and

proteolysis were determined. Significantly higher amounts of crude

ash, Moisture, crude protein were observed in the cheese

supplemented with Cottage cheese added spinach extract compared

to the Control cheese. Significantly higher the sensory

characteristics including Flavor and texture of the cheeses were

affected by supplementing Cottage cheese added spinach extract.

Four vats of Cottage cheese were made on the same day from the

same tank fresh milk. Make by using cheese Starter is Flora-

Danica(Chr-hansen, Denmark) Lactococcus lactis subsp. Cremoris,

Lactococcus lactis subsp. Diacetylactis, Lactococcus lactis subsp.

Lactis, Leuconostoc mesenteroides subsp.cremoris. Cheese samples

were prepared with different amount of Spinach Extract as 0.5, 1.0,

1.5% of milk. Changes of proximate composition, lactic acid bacterial

population, pH during the maturation at 14 , R/H 95% were ℃

determined and compared with Control.

Fig. 1. Changes in viable cell counts during the ripening period of Cottage Cheese added with Spinach extract (SE).◆-◆; Control cheese,■-■; Cheese added with 0.5% SE, ▲-▲; Cheese added with 1.0% SE, ●-●; Cheese added with 1.5% SE

Fig. 2. Change of pH during the ripening period of Cottage Cheese added with Spinach extract (SE). Symbols are same as Fig. 1.

Fig. 3. Sensory evaluation of the Cottage cheese added with Spinach extract. Symbols are same as Fig. 1.

Table 1. Nutrition composition of the Cottage cheese added with Spinach extract (SE).

Table 2. Chemical composition of the Cottage Cheese added with Spinach extract (SE).

1. Aylward, E. B., J. O'leary, & B. E. Langlois. 1980. Effect of milk storage on Cottage cheese yield. J. Dairy Sci. 63:1819-1825.

2. Codex Alimentatius Commition (2008) http://codex.mohw.go.kr

HY Choi, KH Kim, SG Lee, JH Park, JH Oh, HH Oh, and HK Jung ＊

Imsil research institute of cheese science

AbstractAbstract

Material and MethodsMaterial and Methods

ResultsResults

Protein Fat Moisture Salt TS

Control 15.33 24.43 54.79 1.32 39.61

0.5% 16.13 23.23 61.37 1.18 43.43

1.0% 16.29 22.77 66.62 1.24 44.80

1.5% 16.47 21.56 71.57 1.19 46.59

ItemCON 0.5% Spinach 1.0% Spinach 1.5% Spinach

Nutri-tion

Dairyintake

Nutri-tion

Dairyintake

Nutri-tion

Dairyintake

Nutri-tion

Dairyintake

Kcal(kcal/100g)

297 294 277 277

Moisture(g/100g)

53.66 54.06 57.59 57.06

carbohydrate(g/100g)

1.66 0.51% 1.59 0.48% 1.23 0.38% 1.75 0.53%

Protein(g/100g)

18.53 30.88% 18.59 30.98% 16.18 26.97% 16.40 27.33%

Fat(g/100g)

24.15 48.3% 23.73 47.46% 23.13 46.26% 22.87 45.74%

Na(mg/100g)

204.56 10.23% 185.69 9.28% 149.77 7.49% 162.94 8.15%

Saccharide(g/100g)

1.23 1.15 0.60 0.84

Saturated fat(g/100g)

15.41 102.73% 15.14 100.96% 14.72 29.45% 14.51 96.73%

Cholesterol(mg/100g)

88.53 29.51% 88.12 29.38% 71.42 23.81% 70.02 23.34%

Fiber(g/100g)

0.34 1.36% 0.18 0.72% 0.20 0.8% 0.37 1.48%

Ca(mg/100g)

632.67 90.38% 635.29 90.76% 608.89 86.98% 531.76 75.97%

Fe(mg/100g)

2.76 18.44% 1.78 11.88% 3.86 25.76% 3.80 25.33%

Vitamin A(μgRE/100g)

205.77 29.40% 221.16 31.60% 226.08 32.30% 229.55 32.79%

Vitamin C(mg/100g)

0.97 0.97% 1.20 1.20% 1.30 1.31% 1.65 1.65%

ReferencesReferences