دراسة التحلل البروتيني و الدهني لجبن الإيدام المصنع من الحليب الفرز المسترجع و الدهون النباتية

Abstract EN

According to the demand increase to dairy products particularly all kinds of cheese because it is considered the main source of animal cheese protein and also for the increase of the price of the fresh milk and its productions does not fixed in all of year day in the Iraq, so this study is made about Edam cheese productions from reconstituted skim milk and vegetable oil.

The research consist stud) of time coagulation evaluation of sensory-characteristic of cheeses estimated whole composition of cheese (water, salt, fat, acidity and protein) and study tat acid degree value, whole nitrogen.

The results can be summarized as follows: 1- its noticed that the increase in time coagulation when the percentage of skim milk reconstituted is increasing from (15-25) msn at 100% reconstituted.

2- The result of consult of sensory evolution at 75% reconstituted percentage Edam cheese with its all characteristics to standard cheese.

3- It is noticed increasing in fat acid