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International Journal of Dairy Science
  Year: 2014 | Volume: 9 | Issue: 3 | Page No.: 74-81
DOI: 10.3923/ijds.2014.74.81
Nutritional Properties of the Processed Cheese Produced by Milk from Goats Supplemented with Flaxseeds or Flaxseeds Oil
Tarek A. Morsy, Ashraf G. Mohamed, Sobhy M. Kholif and Walid A. Gafour

Abstract:
The main objective of this study was to evaluate nutritional properties of the processed cheese produced using milk from goats fed with flax oil or flax seeds. Fifteen lactating Damascus goats, in early lactation, were divided into three groups using complete randomized design for 90-days period. The treatments were (1) Control ration consisted of concentrate feed mixture: Bersem clover (1:1 dry matter bases), (2) Control +50 g head day-1 Flax Seeds (FS) and (3) Control +20 mL head day-1 Flax Oil (FO). Milk was pooled from each treatment and then used independently for the manufacturing of processed cheese. The total unsaturated fatty acids and Conjugated Linoleic Acids (CLA) in processed cheese were increased (p<0.05) with experimental additives. However, poly unsaturated fatty acids contents were insignificant increased (p>0.05). On the other hand, the total saturated fatty acids were decreased (p>0.05). The results also indicated that the fatty acids profile in processed cheese of FO group was better than FS group. Processed cheese flavors, color and physical properties such as melting index, oil separation and penterometer reading were not significantly affected by the experimental treatments. It is concluded that the addition of flax seed or flax oil to lactating goats ration significantly modified the nutritive value of the processed cheese which may provide benefits to the consumers.
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How to cite this article:

Tarek A. Morsy, Ashraf G. Mohamed, Sobhy M. Kholif and Walid A. Gafour, 2014. Nutritional Properties of the Processed Cheese Produced by Milk from Goats Supplemented with Flaxseeds or Flaxseeds Oil. International Journal of Dairy Science, 9: 74-81.

DOI: 10.3923/ijds.2014.74.81

URL: https://scialert.net/abstract/?doi=ijds.2014.74.81

 
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