QUALITY OF SOFT CHEESE MADE WITH GOAT'S MILK AS AFFECTED WITH THE ADDITION OF CERTAIN ESSENCES | ||
| Journal of Food and Dairy Sciences | ||
| Article 3, Volume 2, Issue 4, April 2011, Pages 191-199 PDF (392.43 K) | ||
| Document Type: Original Article | ||
| DOI: 10.21608/jfds.2011.81945 | ||
| Authors | ||
| M. N. F. Hamad1; M. M. Ismail2 | ||
| 1Food Science and Dairy Dept., Fac. Agric. "Qena", South Vally Univ. | ||
| 2Dairy Technology Dept., Animal Production Res. Inst., Agric. Res. Center. | ||
| Abstract | ||
| In order to overcome the undesirable to many Egyptian consumers aroma of goats milk cheese, flavouring essences, namely (cream, butter, Cheddar cheese, Edam cheese, Gouda cheese and Emmental cheese) were added to cheese milk. Results indicated that there are no pronounced differences between control and other treatments for yield, acidity, pH, fat, salt TN and TVFA contents. Cheese made using cream and butter flavouring essences had slightly higher WSN and NPN values, as compared with different samples. Sensory evaluation data showed that adding the above mentioned essences didn't affect the color & appearance and body & texture of the cheese while fresh or throughout the ripening period (90 days), whereas adding cream and butter essences improved the flavour of goat's milk cheese. | ||
| Keywords | ||
| Goat's milk- (cream; butter; Cheddar cheese; Edam cheese; Gouda cheese and Emmental cheese) flavours | ||
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