Preparation and Properties of Cheese Fudge | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 7, Issue 4, April 2016, Pages 219-227 PDF (425.14 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2016.42971 | ||
| Authors | ||
| Neamah R. Attalla1; Eman F. Mohamed1; Neamat I. Bassuony2 | ||
| 1Animal Production Research Institute | ||
| 2Regional Center for food and Feed | ||
| Abstract | ||
| Preparation and properties of cheese fudge as novel sweet dairy products were investigated. Two variations of cheese fudge were prepared with two flavors (vanilla and chocolate ). Cheese fudge was made by using a combination of concentrated milk and sweet cheese curd at the ratio of (1:1). Sugar and hazelnuts were added . Two flavors were used to prepare fudge cheese Cocoa and Vanilla . Cheese fudge were evaluated for sensory quality, peroxide value ,chemical analysis , microbial count and consumer acceptability under different conditions and during storage period. It was observed that the cheese fudge prepared with chocolate flavor having higher sensory scores. .The highest peroxide value was recorded in cheese fudge with vanilla samples after 3 months with value 6.18 (MeqO2/Kg Fat) at (5°C), while it was recorded 5.64 (MeqO2/Kg Fat) in cheese chocolate at the same conditions. Oleic acid and acid presented the most high concentrations of fatty acids in both kinds of cheese fudge. microbiological analysis of cheese fudge revealed that cheese fudge with both flavors had a low total bacterial count that ranged from 1.21 to 2.45 cfu/10-2 when fresh, and after 3 months . Consumer acceptability was checked for sensory characteristics of cheese fudge prepared by using both flavors. It was seen that both products were preferred by most of adults and children selected for the trial. | ||
| Keywords | ||
| Cheese fudge; Sensory quality; peroxide value; fatty acids; Microbial count; consumer acceptability | ||
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