Khalil, A., Ammar, E., Abo-Srea, M., El-Sawah, T. (2022). Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties. Journal of Food and Dairy Sciences, 13(4), 83-87. doi: 10.21608/jfds.2022.133200.1048
Asmaa A. Khalil; El-Tahra M. A. Ammar; M. M. Abo-Srea; T. H. El-Sawah. "Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties". Journal of Food and Dairy Sciences, 13, 4, 2022, 83-87. doi: 10.21608/jfds.2022.133200.1048
Khalil, A., Ammar, E., Abo-Srea, M., El-Sawah, T. (2022). 'Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties', Journal of Food and Dairy Sciences, 13(4), pp. 83-87. doi: 10.21608/jfds.2022.133200.1048
Khalil, A., Ammar, E., Abo-Srea, M., El-Sawah, T. Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties. Journal of Food and Dairy Sciences, 2022; 13(4): 83-87. doi: 10.21608/jfds.2022.133200.1048
Impact of Variation in Protein / Fat Ratio on Soft White Tallaga Cheese Properties
1Dairy department, faculty of Agriculture, Mansoura university, el-Mansoura, Egypt.
2Dairy technology research department, animal production research institute, Agriculture research center, Giza, Egypt.
Abstract
The effect of using different ratios of protein/fat ( p/F ) on the characteristics of soft white Tallaga cheese(SWTC) ,Two techniques of variations were used, the first was investigated by using constant percent of Fat with variation in Protein, the second was by using constant percent of Protein with variation in Fat percent to reach to three targeted Protein/ Fat ratios ( 0.3,0.4 and 0.5 ) in order to choose the most acceptable treatment with decreasing the economic costs for producing SWTC with good properties. Raw milk, fresh cream, skim milk powder(SMP), milk Protein concentrate(MPC), aroma, and preserving ingredients were used for (SWTC) making . the resultant (SWTC) kept at 4ºc for 30 days was organoleptically, and microbiologically evaluated at variable throughout the storage period at different intervals period (zero – 15 , 21, 30 days) . Results indicated that all ( SWTC ) have an acceptable properties by all P/F ratios. Moreover, the ( SWTC ) made from p/F( 0.4 ) in two techniques gained the highest organoleptically scores among other treatments. In addition, the results for microbiological evaluation indicated that all (SWTC) Treatments were free from E coli, Molds and yeasts, either it were fresh or until the end of storage period. Also, the (SWTC) made by P/F ratio ( 0. 3 ) in two techniques had The lowest total Bacterial counts among other treatments.
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