NUTRITIONAL AND TECHNOLOGICAL STUDIES ON SOME DAIRY PRODUCTS DISTRIBUTED ON LOCAL MARKETSر

Abstract

Deumiatti cheese i.e. fresh and pickled is considered to be the main national soft type cheese produced in Egypt. Now, there has been an upward trend. in consumption of this milk product in Egypt. According to the statistical hand book of the Food Security in Arabic World (Hanafy, 1985), the expected total consumption of milk and its products for Egypt and Arabic World in the year of2000 will be 19,720 and 1,921,600 tons, respectively. Therefore, the present investigation was aimed to: • Studying the gross chemical composition of soft cheese i.e fresh and pickled Deumiatti cheese distributed in Middle- Delta Govern orates. • Evaluate the nutritional value and characteristics of these soft cheese including, energy value, satisfaction of the daily requirements of adult man (25-50 year old) in energy and satisfaction of the daily needs of man in protein. • Determinate some of chemical characteristics which are among the main factors influencing the quality of soft cheese fat such as fat constant as well as protein such as nitrogenic fractions were in the scope of this investigation. • Determinate the total plate count of spoilage bacteria as well as food-poisoning bacteria which represent good indicators of keeping quality of soft cheese and its suitability for human consumption.