Using different level of inulin as a cream replacer to produced cottage cheese

Abstract EN

Different concentrations of Inulin was added to observed the effecting on the chemical and sensory characterizes of cottage cheese product, (1, 2 and 3) % of Inulin were used as additive material to cottage cheese curd contain 0.

1 percent of the milk fat, the experimental Cottage cheese samples were compared with the control sample of Cottage cheese contain 4% of milk fat.

The milk fat content was standardized to 4% fat in control sample by adding cream 40% milk fat.

After short period of storage (1, 7 and 15)days, the chemical composition and each of Acetaldehyde, volatile fatty acids, consistency, pH, and titratable acidity were determined and tested in the produced cheese, the sensory properties was evaluated in same period of storage, 2 % and 3% of inulin caused negatively affecting on the volatile fatty acids contain while caused positive affecting on the consistency that increased with increased of the percentage addition of inulin, in this research the addition of the inulin had an observed effect on the acidity, pH, and Acetaldehyde whereas of 1% inulin was had a same effect of chemical and sensory characteristics of cottage cheese which was produced by adding 4% of butter fat (control cheese treatment), cottage cheese sample 3% inulin recorded low score of sensory evaluation compared with 1% inulin which had high score of sensory evaluation.