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Abstract
The present study has focused on the production of a low fat soft cheese with improved quality or a soft cheese like product of high polyunsaturated fatty acids content with particular attention to improving their flavour quality and oxidative stability. The study included 2 parts as follows :
I. The first part : Whey Proteins as a Fat Replacer in The Manufacture of Low Fat Soft Cheese.
In this part an attempt has been made to produce low fat soft cheese with acceptable quality using whey proteins as a fat replacer. The results of this part could be summarized as follows:
a. Praliminary trial :
A preliminary trial was made to assess information on the limits of replacing fat with whey proteins without altering the rennting properties of cheese milk. Cows milk was standardized to contain 1.8 and 0.9% fat. Reduced fat in both milks was replaced with whey proteins at levels of 0, 25, 50, 75, 100% of the reduced fat. Also whole cows milk (3.6% fat) was used as a control. Clotting time and curd synersis were taken as indices for the effect of such treatment on the renneting properties of cheese milk.