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770 International Journal of Food Science and Technology 2008, 43, 770–778
Original article
Preparation and evaluation of pizza cheese made from blend
of vetch–bovine milk
1 2 1 1 1
Salim-ur-Rehman, * John R. Piggott, Muhammad Mushtaq Ahmad, Sarfraz Hussain, Nasir Ahmad
Patricia Owusu-Darko2
1 Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan
2 Department of Bioscience, University of Strathclyde, Glasgow G1 1XW, UK
(Received 3 June 2006; Accepted in revised form 23 October 2006)
Summary The objective of the study was to develop vetch–bovine milk (VBM) pizza cheese low in animal fat and its
acceptability was determined through physico-chemical, functional and sensory evaluations. Vetch (Lathyrus
sativus) was detoxified by steeping in double its quantity of water for 8 h at 70 C, changing the water seven
times, draining and sun drying. Dried vetch was then treated with water at pH 4.0 at 90 C for 60 min to
deplete the beany flavour, then dried and milled into fine flour with Quadrumate Senior mill. The seed coat
was separated as one of the mill fractions. Four types of VBM blends were prepared from vetch flour and
bovine skimmed milk powder and were used to prepare cheese using 2.5% lactic acid bacterial culture of
Streptococcus thermophillus and Streptococcus bulgaricus and rennet (0.15 mL L)1, 1:40 ratio with water).
The cheese was stored at 4 C for 14 days and u
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