Abstract:
This research was conducted to study the production of
functional white soft cheese by utilizing cholesterol free vegetable
oils to replace the original milk fat.
In the current study the oils used for the production of the
functional cheese is extracted from cotton, ground nut and seas am
seeds . Also a normal white soft cheese was produced as control
cheese sample.
Then samples from the different cheeses were subjected to
laboratory tests at a certain period (day 1, day7, day15, day30) .
The tests included color, flavor and texture, in addition to average
protein, fat, ash, TS and salt % iges. The cholesterol-content in the
different cheeses was also tested.
V
The laboratory and statistical results obtained showed no
significant difference in the average of the protein % of the
functional cheese and white soft cheese at the period of testing.
High significant variation was recorded in the averages of
fat, ash and total solid and also a very high significant variation in
salt% for all types of cheese during the same testing-period.
But in spite of the differences between all averages, still they
are found within the limits given for the average in white soft
cheese.
The color, flavor and texture of functional cheese vary very
little from that of soft white cheese.
No significant difference was recorded in the pH of the
different cheeses. But a significant difference was recorded in the
average of the moisture content%, but still it is found within the
range given for moisture content% in soft white cheese.
By testing cholesterol, it was found that groundnut, seasam
and cotton seed oil cheese containd no cholesterol while soft white
cheese contained it. This indicates that functional cheese has a
cholesterol lowering effect when consumed.
Finally certain recommendations are given
