Get 20M+ Full-Text Papers For Less Than $1.50/day. Start a 14-Day Trial for You or Your Team.

Learn More →

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat... White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow’s milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g−1) and Double Crème (60.3 g· 100 g−1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6–55.1 g·100 g−1). The fat content of full-fat Labneh was 8.8 g·100 g−1, while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g−1. Protein contents ranged between 8.9 and 24.8 g·100 g−1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g−1 while Ca levels ranged between 43 and 921 mg·100 g−1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices. http://www.deepdyve.com/assets/images/DeepDyve-Logo-lg.png Dairy Science & Technology Springer Journals

Chemical composition, mineral content and cholesterol levels of some regular and reduced-fat white brined cheeses and strained yogurt (Labneh)

Loading next page...
 
/lp/springer-journals/chemical-composition-mineral-content-and-cholesterol-levels-of-some-G4ggBMlGOT
Publisher
Springer Journals
Copyright
Copyright © 2010 by Springer S+B Media B.V.
Subject
Chemistry; Food Science; Agriculture; Microbiology
ISSN
1958-5586
eISSN
1958-5594
DOI
10.1051/dst/2010026
Publisher site
See Article on Publisher Site

Abstract

White brined cheeses and strained yogurt (Labneh) are the most popular dairy products in the Eastern Mediterranean. However, scant data are available on the nutrient profiles of these products. In the present work, 38 samples of regular and reduced-fat varieties of four white brined cheeses (Akkawi, Halloumi, Double Crème and Braided) and Labneh, produced from cow’s milk, were analyzed for basic nutrients (water, protein, fat, ash and lactose), cholesterol and selected minerals (Na, Ca, K, Mg, P and Zn). The moisture contents of Labneh (78.6 g·100 g−1) and Double Crème (60.3 g· 100 g−1) were higher than those of Akkawi, Halloumi and Braided cheeses (46.6–55.1 g·100 g−1). The fat content of full-fat Labneh was 8.8 g·100 g−1, while the full-fat brined cheeses contained fat levels between 18.3 and 23.9 g·100 g−1. Protein contents ranged between 8.9 and 24.8 g·100 g−1. Cholesterol strongly correlated with fat content and an increase in cholesterol/fat ratios was observed with decreasing fat levels. Sodium contents ranged between 151 and 5012 mg·100 g−1 while Ca levels ranged between 43 and 921 mg·100 g−1. The moisture contents indicated that Double Crème was a soft cheese while Akkawi, Halloumi and Braided cheeses were firm/semi-hard cheeses. The fat levels in dry matter (FDM) revealed that only full-fat Double Crème cheese with a FDM of 48 can be classified as full-fat while the other cheeses can be classified as medium fat, partially skimmed or skim. These data will be of use to dairy scientists and technologists, dietitians and bodies concerned with promoting healthier dietary practices.

Journal

Dairy Science & TechnologySpringer Journals

Published: Jul 4, 2011

References