STUDIES ON SOFT CHEESE

Abstract

The objectives of this study were (a) to evaluate the possibility of making a good quality of low fat Domiati cheese by using individual fat replacers, (b) to study the effect of adding fat replacer, namely Novagel and AviceI on low fat soft cheese quality, and (c) to monitor the changes in cheese quality during its pickling.

Part 1: Effect of adding Novagel on the quality of low fat

Domiati cheese:

It has been concerned in this part with studying the effect of using Novagel on the quality of low fat Domiati cheese.

The obtained results can be summarized as follows:

• Yield content:

Yield content of all resultant cheese treatments decreased as the pickling period progressed. Reduction of the milk fat caused a significant decrease in cheese yield. Addition ofNovagel increased the yield of cheese and this increase was proportional to the amount of added Novagel.

• Moisture content:

Moisture content of all resultant cheese treatments decreased as pickling period advanced. The decrease of milk fat caused a significant decrease in the moisture contents. Adding Novagel