الفهرس 
INTRODUCTION
Milk in human nutritionOnly 14 pages are availabe for public view
 |  | from | 125 |  |  |
| | | from | 125 | | |
Abstract
Because milk production is strongly affected by seasonality or because local milk production is insufficient, milk powders are used as an important ingredient in the manufacture of wide range of foods. It is also used as alternative reconstituted milk in many tropical and developing countries where domestic production is not enough to respond to the demands of the population.
White soft cheese is a generic name for one of the most popular cheese in Egypt. It is made either by enzymatic or acidic coagulation of fresh milk or recombined skim milk powder and stored at room or low temperature with or without brine and it is consumed either fresh or after pickling for few months. In this present investigation attempts have been using milk powder for making white soft cheese. It is made by adding four levels of milk powder (10, 20, 30 and 40%) to the fresh cow’s full cream milk. The resultant white soft cheeses were stored at refrigerator temperature (6±1°C) for 60 days. The obtained final products were evaluated for its chemical analysis, microbiological analysis and sensory evaluation.
This study is divided into two main parts as follows: Part 1, Utilization of full cream milk powder in white soft cheese manufacture. Part 2, Utilization of skim milk powder in low white soft cheese manufacture.
The obtained results can be summarized as follow: -
White soft cheese made with full cream milk powder:
The control samples had higher moisture and lower yield, acidity, fat, total protein (TP), salt, soluble nitrogen (SN), total volatile fatty acids (TVFA), Tyrosine and Tryptophan than that of cheese made from mixture of cow milk and milk powder.
An increase in total bacterial count, lactic acid bacteria, proteolytic bacteria in all treatments appears by the increasing of milk powder added in cheese making and as the storage period progresses.
There were no detection of coliform bacteria in all treatments.
The yeast & mould counts were not detected in fresh samples, while they were appeared after 15 days of storage and increased by increasing the storage period to reach maximum values at the end of storage period and also by increasing of full cream milk powder addition in all treatments.
Organolepticaly, cheese manufactured with mixture of cow milk and milk powder gained a higher score for appearance, body & texture, flavour and overall acceptability than control samples. Knowing that by the end of the storage period, T2 was the highest.
Low fat white soft cheese made with skim milk powder:
Cheese made from mixture of cow milk and skim milk powder had higher yield, acidity, fat, total protein (TP), salt, soluble nitrogen (SN), Tyrosine and Tryptophan than that of control samples.
The TVFA contents of low fat white soft cheese made with mixture of cow milk and skim milk powder were lower than that of control samples in all treatments, After 15 days of storage period the fatty acid levels in all soft cheese were increased by extending the storage period and high levels of TVFA was detected at the end of storage in all cheese treatments.
The total bacterial counts were increased by increasing the storage period to reach maximum values at the end of storage period, and also by increasing of skim milk powder addition up to 30%, and then decreased at 40%, The fresh samples had lower total bacterial count than that of cheese of skim milk powder stored up to 60 days in all treatments.
The lactic acid bacterial counts were increased by increasing the storage period to reach maximum values at the end of storage period, and also by increasing of skim milk powder addition up to 30%, and then decreased at 40% in all treatments, The fresh samples had lower lactic acid bacterial count than that of cheese stored up to 60 days in all treatments.
The proteolytic bacterial counts were not detected in fresh samples, while they were appeared after 15 days of storage and increased by increasing the storage period to reach maximum values at the end of storage period in all treatments, The proteolytic bacterial counts of low fat white soft cheese made with mixture of cow milk and skim milk powder was higher than that of control samples in all treatments.
The yeast & mould counts of low fat white soft cheese made with mixture of cow milk and skim milk powder was higher than that of control samples in all treatments, the counts were increasing by increasing of skim milk powder addition up to 30%, and then decreased at 40% in all treatments.
The overall acceptability of low fat white soft cheese made with skim milk powder was more accepted by the panelists than the control cheese when fresh and at the end of the storage period, the total scoring points were highly marked for recombined cheese than the control.
CONCLUSION
These studies have demonstrated that it is possible to produce a white soft cheese of acceptable quality by used mixture of cow milk and full cream milk powder or skim milk powder.
White soft cheese made from mixture of cow milk and full cream milk powder resulted in the highest overall yield, organoleptic properties and economic benefits; when the cheese outcome of the control, it was poor in this properties, whilst, the cheese outcome of starter culture and mixture of cow milk and full cream milk powder gave acceptable properties, such improvements in the cheese yield and characteristics could increase both producer profits and consumer acceptability of this type of cheese.
The use of starter culture and nonstarter lactic acid bacteria should be investigated.
Strict measures should be taken to prevent recontamination during production and storage.
White soft cheese made with full cream milk powder had higher total scores than that of low fat white soft cheese made with skim milk powder.
6. REFERENCES
Abd EI-Salam, M.H.; EI-Shibiny, S. and Fahmi, A.H. (1976). Domiati cheese. A review. New Zeal. J. of Dairy Sci. Tec., 11: 57-61.
Abd El-Gawad, M.A. and Ahmed, N.S. (2011). Because milk production is strongly affected by seasonality or because local milk production is insufficient, milk powders are used as an important ingredient in the manufacture of wide range of foods. It is also used as alternative reconstituted milk in many tropical and developing countries where domestic production is not enough to respond to the demands of the population.
White soft cheese is a generic name for one of the most popular cheese in Egypt. It is made either by enzymatic or acidic coagulation of fresh milk or recombined skim milk powder and stored at room or low temperature with or without brine and it is consumed either fresh or after pickling for few months. In this present investigation attempts have been using milk powder for making white soft cheese. It is made by adding four levels of milk powder (10, 20, 30 and 40%) to the fresh cow’s full cream milk. The resultant white soft cheeses were stored at refrigerator temperature (6±1°C) for 60 days. The obtained final products were evaluated for its chemical analysis, microbiological analysis and sensory evaluation.
This study is divided into two main parts as follows: Part 1, Utilization of full cream milk powder in white soft cheese manufacture. Part 2, Utilization of skim milk powder in low white soft cheese manufacture.
The obtained results can be summarized as follow: -
White soft cheese made with full cream milk powder:
The control samples had higher moisture and lower yield, acidity, fat, total protein (TP), salt, soluble nitrogen (SN), total volatile fatty acids (TVFA), Tyrosine and Tryptophan than that of cheese made from mixture of cow milk and milk powder.
An increase in total bacterial count, lactic acid bacteria, proteolytic bacteria in all treatments appears by the increasing of milk powder added in cheese making and as the storage period progresses.
There were no detection of coliform bacteria in all treatments.
The yeast & mould counts were not detected in fresh samples, while they were appeared after 15 days of storage and increased by increasing the storage period to reach maximum values at the end of storage period and also by increasing of full cream milk powder addition in all treatments.
Organolepticaly, cheese manufactured with mixture of cow milk and milk powder gained a higher score for appearance, body & texture, flavour and overall acceptability than control samples. Knowing that by the end of the storage period, T2 was the highest.
Low fat white soft cheese made with skim milk powder:
Cheese made from mixture of cow milk and skim milk powder had higher yield, acidity, fat, total protein (TP), salt, soluble nitrogen (SN), Tyrosine and Tryptophan than that of control samples.
The TVFA contents of low fat white soft cheese made with mixture of cow milk and skim milk powder were lower than that of control samples in all treatments, After 15 days of storage period the fatty acid levels in all soft cheese were increased by extending the storage period and high levels of TVFA was detected at the end of storage in all cheese treatments.
The total bacterial counts were increased by increasing the storage period to reach maximum values at the end of storage period, and also by increasing of skim milk powder addition up to 30%, and then decreased at 40%, The fresh samples had lower total bacterial count than that of cheese of skim milk powder stored up to 60 days in all treatments.
The lactic acid bacterial counts were increased by increasing the storage period to reach maximum values at the end of storage period, and also by increasing of skim milk powder addition up to 30%, and then decreased at 40% in all treatments, The fresh samples had lower lactic acid bacterial count than that of cheese stored up to 60 days in all treatments.
The proteolytic bacterial counts were not detected in fresh samples, while they were appeared after 15 days of storage and increased by increasing the storage period to reach maximum values at the end of storage period in all treatments, The proteolytic bacterial counts of low fat white soft cheese made with mixture of cow milk and skim milk powder was higher than that of control samples in all treatments.
The yeast & mould counts of low fat white soft cheese made with mixture of cow milk and skim milk powder was higher than that of control samples in all treatments, the counts were increasing by increasing of skim milk powder addition up to 30%, and then decreased at 40% in all treatments.
The overall acceptability of low fat white soft cheese made with skim milk powder was more accepted by the panelists than the control cheese when fresh and at the end of the storage period, the total scoring points were highly marked for recombined cheese than the control.
CONCLUSION
These studies have demonstrated that it is possible to produce a white soft cheese of acceptable quality by used mixture of cow milk and full cream milk powder or skim milk powder.
White soft cheese made from mixture of cow milk and full cream milk powder resulted in the highest overall yield, organoleptic properties and economic benefits; when the cheese outcome of the control, it was poor in this properties, whilst, the cheese outcome of starter culture and mixture of cow milk and full cream milk powder gave acceptable properties, such improvements in the cheese yield and characteristics could increase both producer profits and consumer acceptability of this type of cheese.
The use of starter culture and nonstarter lactic acid bacteria should be investigated.
Strict measures should be taken to prevent recontamination during production and storage.
White soft cheese made with full cream milk powder had higher total scores than that of low fat white soft cheese made with skim milk powder.
6. REFERENCES
Abd EI-Salam, M.H.; EI-Shibiny, S. and Fahmi, A.H. (1976). Domiati cheese. A review. New Zeal. J. of Dairy Sci. Tec., 11: 57-61.
Abd El-Gawad, M.A. and Ahmed, N.S. (2011).