What type of algae is in cheese

The cheese colour was compared using a colourimeter. The colour presented in L, a and b value which indicates lightness, red-green and yellow-blue coordinates, respectively. From the result presented in Table 1, it can be concluded that sea cheese has a lighter colour, more green and less yellow compared with calf rennet cheese. The pH of the sea cheese 6. The texture analysis showed that the cheese made from the seaweed protease was softer and less chewy than the calf rennet cheese but had the same springiness.

Photo: Ariestya Arlene Arbita in front of her poster explaining how she made cheese using a different coagulant extracted from seaweed. View original article at: Research identifies seaweed extract with potential in cheese making.

Contact Algae World News for algae industry advertising and other opinions: [email protected]. Their gelling, thickening and stabilizing properties have led to the development of such products as agar, alginate and carrageenan. Moreover, algae are used in the food industry as food supplements and an addition to functional food.

Algae are also added to meat products, such as pasty, steaks, frankfurters and sausages, as well as to fish, fish products, and oils, to improve their quality. Increased consumption of these fatty acids can have a range of health benefits which can help with blood pressure, asthma, arthritis, diabetes and other chronic conditions. This trial offered dairy cows either 0, 75, or g supplement per cow per day along with 10kg concentrate and grass silage.

Milk samples were collected weekly for analysis of fatty acids, milk fat, protein and lactose with milk yields recorded daily. Levels of DHA in milk increased substantially with inclusion of the algal supplement, from 0. Milk yield was not affected by the dietary treatments but milk fat and protein concentrations were reduced with increasing levels of algal supplementation. Milk fat concentration declined from 4. Has PDF. Publication Type. More Filters. Cheese supplementation with five species of edible seaweeds: Effect on microbiota, antioxidant activity, colour, texture and sensory characteristics.

Abstract Supplementation of dairy products with non-dairy ingredients with the aim of increasing the concentration of particular nutrients is a common industrial practice. In the present study, a … Expand. Algae in food: a general review. View 1 excerpt, cites background.