Hefny, A., Aziz, A. (2011). PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS. Journal of Food and Dairy Sciences, 2(8), 443-458. doi: 10.21608/jfds.2011.81971
A. A. Hefny; Asmaa H. H. Aziz. "PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS". Journal of Food and Dairy Sciences, 2, 8, 2011, 443-458. doi: 10.21608/jfds.2011.81971
Hefny, A., Aziz, A. (2011). 'PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS', Journal of Food and Dairy Sciences, 2(8), pp. 443-458. doi: 10.21608/jfds.2011.81971
Hefny, A., Aziz, A. PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS. Journal of Food and Dairy Sciences, 2011; 2(8): 443-458. doi: 10.21608/jfds.2011.81971
PREPARATION AND EVALUATION OF A NOVEL ULTRAFILTERED MILK- SOFT CHEESE, CONTAINING FULL-FAT CORN GERM OF HEALTHY BENEFITS
Dairy Technology Res. Dep., Animal Production Res. Inst., ARC ,Dokki Giza ,Egypt.
Abstract
In developing new food products, it is important to balance the quantity and quality of protein and fat , that offered nutritional value , health benefits, good chemical characteristics, and acceptable sensory properties . In this respect, a novel UF-soft cheese containing full-fat corn germ was made from ultrafiltered buffaloes milk ( concentrated factor, CF 3) with the use of different levels (1%,2% and 3%) of full-fat corn germ as a source of unsaturated fatty acids, USFAs , in order to balance the protein quality (amino acids pattern) of corn germ , and modify the pattern of the fatty acids composition of buffaloes milk fat in favour of USFAS. The cheese were analyzed chemically and examined organoleptically , throughout storage period (up to 30 days). Fatty acids and amino acids composition were assessed in fresh samples. The results clearly show that UF-soft cheese containing full-fat corn germ resulted in soft cheese close of somewhat composition and sensory quality to that of the control cheese. Such UF-cheeses reveal that as full fat corn germ increased , bad saturated fatty acids( SFA) , decreased , whereas USFAS ,especially beneficial oleic acid (C18 :1) and polyunsaturated fatty acids( PUSFs ) e.g ., omega – 6 lenoleic acid( C18 :2 )and omega -3 linolenic acid (C 18:3) increased. The ratio of omega-6 to omega -3 in UF –soft cheeses containing full -fat corn germ ranged from 2.1:1 to 2.3:1 ,which was found to be close to that of recommended healthy beneficial ratio (2:1). On the other hand, comparing the essential amino acids pattern of such UF- soft cheese with that of the Recommended Dietary Allowance ,RDA, it will noticed that, buffaloes milk protein improves the quality of full- fat corn germ protein, particularly, histidine , isoleucine , phenylalanine + tyrosin, and to a lesser extend leucine , valine and therionine. Generally speaking,the high nutritive value of buffaloes milk protein in UF -soft cheeses containing full- fat corn germ makes it an integral part of food intervention in many developing countries, especially in some tropical areas , where protein energy malnutrition problems are found among children and vegetarians, whose diet consists largely of plant sources (e.g. , corn , corn germ and other cereals).
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