الفهرس 
REVIEW OF LITERATURE
Sensory evaluationOnly 14 pages are availabe for public view
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Abstract
During the last decade, feeding on low-fat and non-fat soft cheese
products has become more important for human health and trend. Low-fat
cheese is restricted to fat content equal or less than 3 g per 100-g serving,.
In general, full-fat soft cheese contains about 40- 45% fat in dry matter but
not more than 60%.
Traditional soft cheese were manufactured using standardized
buffalo’s milk contained 4.2%, 2.0%, 1.0% and 0.05% fat for control full
fat, half-fat, low-fat and free-fat soft cheese, respectively. In addition, ultrafiltrated soft cheese were manufactured using standardized buffalo’s milk
retentate. Standardized full fat, half-fat, low and free-fat milk were divided
into 8 portions. The first and second portions were used as control without
starter culture, the third to the eights portions were manufactured using
different starter cultures as follows: A1= Lactoccoccus lactis subsp.
creamoris, lactoccoccus lactis subsp.lactis, streptococcus thermophiles,
lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus
(White Daily 82). A2= Lactoccoccus lactis subsp. creamoris, lactoccoccus
lactis subsp. lactis, streptococcus thermophiles and lactobacillus
delbrueckii subsp. bulgaricus (White Daily 42). V1= Lactoccoccus lactis
subsp. creamoris, lactoccoccus lactis subsp. lactis, streptococcus
thermophiles, lactobacillus delbrueckii subsp. bulgaricus and lactobacillus
helveticus (White Daily 82) and streptococcus thermophiles, lactobacillus
delbrueckii subsp. bulgaricus (YF-L811). V2= Lactoccoccus lactis subsp.
creamoris, lactoccoccus lactis subsp. lactis, streptococcus thermophiles,
lactobacillus delbrueckii subsp. bulgaricus and lactobacillus helveticus
(White Daily 82) and streptococcus thermophiles, lactobacillus delbrueckii
subsp. bulgaricus (YC-X11). V3= Lactoccoccus lactis subsp. creamoris,
lactoccoccus lactis subsp. lactis, streptococcus thermophiles and
lactobacillus delbrueckii subsp. bulgaricus (White Daily 42) and
(streptococcus thermophiles, lactobacillus delbrueckii subsp. bulgaricus
(YF-L811). V4= Lactoccoccus lactis subsp. creamoris, lactoccoccus lactis
subsp. lactis, streptococcus thermophiles and lactobacillus delbrueckii
subsp. bulgaricus (White Daily 42) and (streptococcus thermophiles,
lactobacillus delbrueckii subsp. bulgaricus (YC-X11). Three replicates
were traditionally manufactured and stored at 5± 1°C.
Ultrafiltration was carried out using standardized buffalo’s milk
retentate concentration factor of ˷ 3.5 and the average composition of the
used retentate was: 38.23 % total solids, 15.44 total protein, 16.1% fat,
4.3%lactose and 2.4 ash for composition of full fat retentate. While, the
average composition of low fat retentate 27.55 % total solids, 16.81 total
protein, 3.5% fat, 4.76%lactose and 2.5 ash. The starter culture used was
V1 (White Daily 82 and YF-L811) which gave the most acceptable
traditional soft cheese properties. Three replicates of full, half, low and free
fat soft cheese were manufactured using UF technique and the resultant soft
cheese were stored at 22 and 5± 1°C. Samples were analyzed within 0, 15,
30, 45, 60, 75, 90, 105, 120, 150, and 180 days of storage and examined for
chemical, microbiological, rheological and organoleptic characteristics.
Results designated that, the use of exopolysaccharide producing
strains in V1 mixture gave the highest soluble nitrogen / total nitrogen,
soluble tyrosine and soluble tryptophan contents and the rate of
accumulation of total volatile fatty acids than all other cheese treatments.
In addition, the highest lactic acid bacterial counts were found in fresh V1
free fat soft cheese and V2. Lactic acid bacterial count gradually decreased
within 120 days of storage. Yeast and mould counts were less than the
standards within first 60 days of the storage period. Total viable bacterial
counts slightly increased in all cheese samples as the storage period
progressed. Hardness, cohesiveness, chewiness and adhesiveness
properties were high in control full-fat as compared with all other free fat
cheese. Generally, production of free fat soft cheeses using acid producing
and exopolysaccharide producing lactic acid bacteria as starter culture
could be recommended to produce healthy and acceptable cheese.
Key words: Full fat, Low-fat, Free fat soft cheese; Exopolysaccharide
producing lactic acid bacteria; Rheological properties
and storage period.