الفهرس 
1. Ultrafiltrated white soft cheeseOnly 14 pages are availabe for public view
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Abstract
ABSTRACT
This study aims to improve the properties of low and free fat ultrafilted (UF) white soft cheese by using some nutritious additives and probiotic bacteria. Cheese was manufactured by using low fat retentate and different proportions of fresh or dried mushrooms, and then studying its impact on the chemical, microbiological, reological and sensory properties of the resultunt cheese. The results of sensory evaluation showed that the treatments supplemented with 5 and 10% fresh mushroom were close to the control sample, but the treatments containing 1 and 2% dried mushroom recorded lower scores. On the other hand, all treatments supplemented with mushroom containing dietary fibers and have antioxidant activity. Also, cheese contained dried mushroom recorded higher numbers of minerals and total nitrogen. The results of rheological properties proved that adding mushroom improved the quality of free fat UF-soft cheese.
The manufacture of low and free fat UF-soft cheese by adding 3, 6 and 9% bottle gourd seeds powder (BGSP) and then chemical, sensory, microbiological and physiological analyses were carried out. The results showed a moisture content decrease in all treatments during storage. Treatments supplmented with BGSP had the highest percentage of protein, fat and ash ratios as well as an improvement in sensory and rheological properties compared to control. All treatments supplemented with BGSP contained different ratios of fiber and had antioxidant properties. The best treatment was cheese containing 6% BGSP.
This study also aimed to use probiotic bacteria to improve the vitality and quality of free fat UF- white soft cheese supplemented with 5% fresh mushroom or 6% BGSP. Two different starters (Lactobacillus acidophilus or Bifidobacterium lactis) were used individually. Free fat buffalo’s milk retentate was divided into 7 portions: the first portion (without probiotics or additives) was considered as a control, while the next three portions were inoculated with 1% Lb. acidophilus LA5 without ether additives, 5% fresh mushroom and 6% BGSP (L1, L2 and L3, respectively). The last three portions (B1, B2 and B3) were inoculated with 1% Bif. lactis and supplemented like previous group. Samples of all resultant cheese were analyzed for chemical, microbiological and sensory attributes. The results showed that moisture contents of fresh probiotic treatments supplemented with fresh mushroom were higher than other treatments. While total nitrogen, water soluble nitrogen and fat contentes were higher in cheese supplemented with BGSP at the end of storage. The highest probiotic viability was recorded by Bifido-cheese with BGSP at 14 days of storage. Both Acidophilus and Bifido-free fat soft cheese supplemented with 5% fresh mushroom had the best sensory properties. Therefore, it is recommended to produce Acidophilus and Bifido-free fat UF-soft cheese supplemented with 5% fresh mushroom as a new healthy vital product.