Production of functional soft white cheese using Vegetable oils.

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