Refaey, M., Gomaa, M., El -Shamy, A., Zalma, S. (2025). The Effect of Water Replacement with Different Proportions of Permeate on the Properties and Quality of Processed Cheese. Journal of Food and Dairy Sciences, 16(7), 129-133. doi: 10.21608/jfds.2025.398213.1204
M. m. M. Refaey; M. S. Gomaa; A. El-M. El -Shamy; Samar A. Zalma. "The Effect of Water Replacement with Different Proportions of Permeate on the Properties and Quality of Processed Cheese". Journal of Food and Dairy Sciences, 16, 7, 2025, 129-133. doi: 10.21608/jfds.2025.398213.1204
Refaey, M., Gomaa, M., El -Shamy, A., Zalma, S. (2025). 'The Effect of Water Replacement with Different Proportions of Permeate on the Properties and Quality of Processed Cheese', Journal of Food and Dairy Sciences, 16(7), pp. 129-133. doi: 10.21608/jfds.2025.398213.1204
Refaey, M., Gomaa, M., El -Shamy, A., Zalma, S. The Effect of Water Replacement with Different Proportions of Permeate on the Properties and Quality of Processed Cheese. Journal of Food and Dairy Sciences, 2025; 16(7): 129-133. doi: 10.21608/jfds.2025.398213.1204
The Effect of Water Replacement with Different Proportions of Permeate on the Properties and Quality of Processed Cheese
Dairy Department Faculty of Agriculture ,Mansoura University
Abstract
In this research, the effect of replacing water used in the manufacture of processed cheese with different percentages of permeate on the properties cheese. The results were as follows: an increase in the total solids of the cheese was observed with the increase in the percentage was (49.73%). Also, an increase in both protein and fat (8.82-19.64%) with the increase in the percentage of replacement was observed. Also, the percentage of fat in the solid material decreased (40.35%). An increase in the pH values (5.31) was observed with the increase in the percentage of replacement and a decrease with storage. The same reverse effect was observed for acidity in all samples. Regarding microbiological properties and bacterial count, it was observed that with increasing the addition percentage, the total microbial count increased. The lowest numbers were in the control sample, which was 2 x 103, while the numbers increased with storage, reaching 11 x 103 at the end of storage. There was also a non-noticeable increase in the numbers of fungi and yeasts with increasing the replacement percentage, during the storage period. The lowest numbers were in the control sample, whether in fresh cheese or after 90 days (1-9 x 103), while chloroform and staphylococcus bacteria were not present, whether in fresh cheese or at the end of storage. Regarding rheological properties, the hardness increased, and the rest of the rheological decreased with increasing the replacement percentage. The sensory properties of the cheese, whether, were better with increasing the replacement.
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