Characterization of Soft Cheese Supplemented with Rice Bran Oil
Nasr, W., Shahein, N., Hassan, M., Abd-Rabou, N. (2020). Characterization of Soft Cheese Supplemented with Rice Bran Oil. EKB Journal Management System, 11(12), 337-341. doi: 10.21608/jfds.2020.160392
W. I. A. Nasr; Nadia M. Shahein; M. A. Hassan; N. S. Abd-Rabou. "Characterization of Soft Cheese Supplemented with Rice Bran Oil". EKB Journal Management System, 11, 12, 2020, 337-341. doi: 10.21608/jfds.2020.160392
Nasr, W., Shahein, N., Hassan, M., Abd-Rabou, N. (2020). 'Characterization of Soft Cheese Supplemented with Rice Bran Oil', EKB Journal Management System, 11(12), pp. 337-341. doi: 10.21608/jfds.2020.160392
Nasr, W., Shahein, N., Hassan, M., Abd-Rabou, N. Characterization of Soft Cheese Supplemented with Rice Bran Oil. EKB Journal Management System, 2020; 11(12): 337-341. doi: 10.21608/jfds.2020.160392

Characterization of Soft Cheese Supplemented with Rice Bran Oil

Journal of Food and Dairy Sciences
Article 3, Volume 11, Issue 12, December 2020, Page 337-341  XML PDF (674.74 K)
Document Type: Original Article
DOI: 10.21608/jfds.2020.160392
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Authors
W. I. A. Nasr email 1; Nadia M. Shahein2; M. A. Hassan3; N. S. Abd-Rabou2
1Dairy Technology Research Department, Animal Production Research Institute, Agric. Research Centre, Dokki, Giza, Egypt
2Dairy Department, National Research Centre.33th El-Bohoos Str. Dokki, Giza, Egypt.
3Dairy Technology and Dairy chemistry Departments, Animal Production Research Institute. Dokki, Giza, Egypt.
Abstract
UF soft cheese was prepared from ultra-filtrated milk (11% fat) as a control.Rice bran oil (RBO) replaced milk fat at level 25,50,75 and 100%,the resultant cheese was stored for 4 weeks. The resultant cheese samples were stored at 5 ± 1 ° C for 4 weeks. The resulting cheese samples were analyzed for total solids, fats, pH values, acidity, total nitrogen, soluble nitrogen and total volatile fatty acids. The physical properties of the cheese were also estimated fresh and during storage. The rheological properties at the end of the storage period and the microbiological properties were analyzed. The obtained results indicated that the bacterial population increased gradually during the first and second week of storage, then decreased at the beginning of the third week of storage. White soft cheese manufactured with 25% RBO had excellent sensory properties similar to the control. Accordingly, the results showed that it is possible to prepare an alternative soft cheese with 25% of rice bran oil as an alternative to milk fat, so also characteristics of the resultant cheese are similar to the control, which had satisfactory properties with that the preferred body in addition to the health benefit of rice bran oil.
Keywords
UF cheese; soft cheese; Rice Bran Oil
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