El-Zeini,, H., El-Aasser, M., Ants, S., Romeih, E. (2006). CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES. Journal of Food and Dairy Sciences, 31(2), 875-887. doi: 10.21608/jfds.2006.236447
Hoda M. El-Zeini,; M. A. El-Aasser; S. M.K. Ants; E. A. Romeih. "CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES". Journal of Food and Dairy Sciences, 31, 2, 2006, 875-887. doi: 10.21608/jfds.2006.236447
El-Zeini,, H., El-Aasser, M., Ants, S., Romeih, E. (2006). 'CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES', Journal of Food and Dairy Sciences, 31(2), pp. 875-887. doi: 10.21608/jfds.2006.236447
El-Zeini,, H., El-Aasser, M., Ants, S., Romeih, E. CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES. Journal of Food and Dairy Sciences, 2006; 31(2): 875-887. doi: 10.21608/jfds.2006.236447
CHEMICAL, SENSORY, RHEOLOGICAL AND MICROSTRUCTURAL ATTRIBUTES OF LOCAL WHITE SOFT CHEESE VARIETIES
Dairy Science Dept... Fac. of Agric... Cairo University, Giza, Egypt.
Abstract
Nine white soft cheese varieties resemble the local production from the large
and small scale plants were collected. The cheeses were grouped in five comparative
groups represented‘the most important elements which affect the cheese attributes.
Chemical composition, sensory evaluation, texture profile analysis (TPA) and
microstructure of all cheese brands were determined. Data obtained were analyzed
and compared between and within cheese groups. A wide range of variations were
found in all parameters measured (R 0.05). Chemical composition differences were
more pronounced as a function of manufacture technique and ripening conditions. As
for sensory evaluation, the UF Tatiaga cheese scored the highest, whilst traditional
cheese scored the least. Texture profile analysis (TPA) indicated that the highest
parameters were hardness and bn'ttleness for TSP brand, cohesiveness and
springiness for TTP brand and adhesiveness, gumminess and chewiness for HFP
brand among UF and traditional cheeses. Within cheese groups the biggest variation
in TPA were found in groups 4 and 5, which represent the manufacture‘technique and
ripening conditions. The only clear variation in cheese microstructure was obtained
between fresh UP and traditional ripened cheeses.
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