Production of functional soft cheese and studying its chemical and sensory evaluation properties

Other Title(s)

إنتاج الجبن الطري الوظيفي و دراسة خصائصه الكيميائية و الحسية

Joint Authors

Ghazal, Maryam Mal Allah
al-Hilfi, Nawfal Abd al-Amir Husayn
Ali, Haydar Ibrahim

Source

Basrah Journal of Agrricultural Science

Issue

Vol. 34, Issue 1 (30 Jun. 2021), pp.67-83, 17 p.

Publisher

University of Basrah Agriculture College

Publication Date

2021-06-30

Country of Publication

Iraq

No. of Pages

17

Main Topic

Agriculture

Topics

Abstract EN

This study design to produce of functional cheese by these parameters : (A) control using raw bovine milk (without any additive), (B) Al-mudhish skim milk powder, (C) Landoz skim milk powder, (D) Regiliat skim milk powder, (E) Spray skimmed milk and 2 % inulin and 2 % modified starch were added to skim milk powder.

The evaluation of chemical tests were performed including estimating moisture, protein, fat, carbohydrates, ash, total acidity percentage and pH, and sensory evaluation properties during refrigerated storage at the periods (1, 7, 14, 21 and 28) days.

The results showed that the functional soft cheese from Landoz milk powder with (2 % inulin and 2 % modified starch) was have a higher percent of moisture and carbohydrates during the last period of storage (28) days compared to the control.

The production of soft cheese by using Landoz milk powder with a mixture of prebiotic and probiotic has got the highest sensory features.

American Psychological Association (APA)

Ghazal, Maryam Mal Allah& Ali, Haydar Ibrahim& al-Hilfi, Nawfal Abd al-Amir Husayn. 2021. Production of functional soft cheese and studying its chemical and sensory evaluation properties. Basrah Journal of Agrricultural Science،Vol. 34, no. 1, pp.67-83.
https://search.emarefa.net/detail/BIM-1258833

Modern Language Association (MLA)

Ali, Haydar Ibrahim…[et al.]. Production of functional soft cheese and studying its chemical and sensory evaluation properties. Basrah Journal of Agrricultural Science Vol. 34, no. 1 (2021), pp.67-83.
https://search.emarefa.net/detail/BIM-1258833

American Medical Association (AMA)

Ghazal, Maryam Mal Allah& Ali, Haydar Ibrahim& al-Hilfi, Nawfal Abd al-Amir Husayn. Production of functional soft cheese and studying its chemical and sensory evaluation properties. Basrah Journal of Agrricultural Science. 2021. Vol. 34, no. 1, pp.67-83.
https://search.emarefa.net/detail/BIM-1258833

Data Type

Journal Articles

Language

English

Notes

Includes bibliographical references : p. 80-82

Record ID

BIM-1258833