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Attalla, N., Mohamed, E., Bassuony, N. (2016). Preparation and Properties of Cheese Fudge. Journal of Food and Dairy Sciences, 7(4), 219-227. doi: 10.21608/jfds.2016.42971
Neamah R. Attalla; Eman F. Mohamed; Neamat I. Bassuony. "Preparation and Properties of Cheese Fudge". Journal of Food and Dairy Sciences, 7, 4, 2016, 219-227. doi: 10.21608/jfds.2016.42971
Attalla, N., Mohamed, E., Bassuony, N. (2016). 'Preparation and Properties of Cheese Fudge', Journal of Food and Dairy Sciences, 7(4), pp. 219-227. doi: 10.21608/jfds.2016.42971
Attalla, N., Mohamed, E., Bassuony, N. Preparation and Properties of Cheese Fudge. Journal of Food and Dairy Sciences, 2016; 7(4): 219-227. doi: 10.21608/jfds.2016.42971

Preparation and Properties of Cheese Fudge

Article 3, Volume 7, Issue 4, April 2016, Page 219-227  XML PDF (425.14 K)
Document Type: Original Article
DOI: 10.21608/jfds.2016.42971
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Authors
Neamah R. Attalla1; Eman F. Mohamed1; Neamat I. Bassuony2
1Animal Production Research Institute
2Regional Center for food and Feed
Abstract
 Preparation and properties of cheese fudge as novel sweet dairy products were investigated.  Two variations of   cheese fudge  were prepared  with  two flavors  (vanilla and chocolate ). Cheese fudge was made by using a combination of concentrated milk and sweet cheese curd at the ratio of (1:1). Sugar and  hazelnuts  were added . Two flavors were used to prepare fudge cheese Cocoa and Vanilla   . Cheese fudge were   evaluated for sensory quality, peroxide value  ,chemical analysis , microbial count and consumer acceptability under different conditions and during storage period. It was observed that the  cheese fudge prepared with chocolate flavor  having higher sensory scores. .The highest peroxide value was recorded   in cheese fudge with vanilla samples after 3 months with value 6.18 (MeqO2/Kg Fat) at  (5°C), while it was recorded 5.64 (MeqO2/Kg Fat) in cheese chocolate  at the same conditions. Oleic acid and acid presented  the most high concentrations of fatty acids  in both kinds of cheese fudge. microbiological analysis of cheese fudge revealed  that cheese  fudge with both flavors   had a low total bacterial count that ranged from 1.21 to 2.45    cfu/10-2 when fresh, and  after 3 months . Consumer acceptability was checked for sensory characteristics of cheese fudge prepared by using both flavors. It was  seen that both  products were preferred by most of adults and children selected for the trial.
Keywords
Cheese fudge; Sensory quality; peroxide value; fatty acids; Microbial count; consumer acceptability
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