THE USE OF SOME EDIBLE ADDITIVES IN THE PRODCTION OF FUNCTIONAL CHEESE TYPES

Abstract

In this part of study, low fat soft cheese prepared by adding different ratios of sodium caseinat and butter milk powder to low fat milk (1 % fat). Full-fat soft cheese was made from full fat milk (3% fat) and used as control1; while low fat milk (1% fat) was divided into 5 equal portions. The first portion was served as control2 without any addition, while sodium caseinat and butter milk powder were added with different ratios as follows : 2% buttermilk powder (T1), 2% sodium caseinat (T2),1:1butter milk powder, sodium casienat (T3 ), 1.5% buttermilk powder and 0.5% sodium casienat (T4). The resultant cheeses were tested for physiochemical, microbiological, Textural and sensory properties when fresh and after 30, 60 & 90 days of storage at 5±2˚C. The results obtained can be summarized as follows: 1- The results indicated that addition of sodium caseinate and butter milk powder at different ratios to cheese milk caused increase in the moisture content of resultant cheese compared to control2 (low-fat cheese). A gradual decrease in moisture content in all treatments was observed as the storage period advance. 2- addition of butter milk powder (BMP) and sodium caseinate (SC) to cheese milk decreased the fat content of resultant cheese compared to low-fat cheese (control II). A gradual increase in fat content in all samples was observed as the storage period advanced. 3- A slight increase was observed in TN of full-fat soft cheese (control1) than that of control II being more obvious in T2 and T3. Values of TN in all treatments increased with extending the storage periods. 4- Low-fat soft cheeses from different treatments were characterized by higher ratio of SN % than control II. Tested samples, SN content