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International Journal of Dairy Science

Year: 2020 | Volume: 15 | Issue: 4 | Page No.: 161-168
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Authors

Youssef El-Shattory

Saadia M. Aly

Ghada A. Abo-Elwafa

Seham S. Kassem

Ibrahim H. Badaw

Ibrahim H. Badaw

Wafaa K. Bahgaat

Wafaa K. Bahgaat

Mervat I. Foda

Mervat I. Foda

Keywords

Background and Objective: Many of cheese consumers are concerned about milk fat’s saturated fatty acid and cholesterol contents, which lead to limit their cheese consumption. Replacing milk fat by other fat replacers to produce special (non-traditional) cheese is a good solution for those consumers. This research work aimed to study the chemical, nutritional and sensory properties of new soft cheese fortified by different vegetable butter prepared by nanotechnology. Materials and Methods: The zero trans-fatty acids vegetable butter based on the interesterified olein: stearin fat blend (70:30 w/w) were fortified by omega fatty acids, natural minerals, natural vitamins and natural antioxidants from plant extracts. then using both high-speed homogenizer (HS-VB ) and high-pressure homogenizers for six cycles (Nano -VB). The produced vegetable butter (22%) compared to market vegetable butter (the control) have applied to prepare novel white cheese. The quality and nano-fortification of the fresh novel cheeses were studied, in addition to their nutrition evaluation and sensory properties. Results: Vegetable butter types had no significant effects on the total solids of white cheese, while both high speed and nano vegetable butter decreased serum liver functions and had significant effects on serum minerals in rats. Also, both high speed and nano vegetable butter got the highest appearance, body and texture and taste scores with significant differences compared to Market- VB. Conclusion: Thus it could be concluded that soft white cheese containing either high speed or nano vegetable butter is safe to the feeding rats.
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How to cite this article

Youssef El-Shattory, Saadia M. Aly, Ghada A. Abo-Elwafa, Seham S. Kassem, Ibrahim H. Badaw, Wafaa K. Bahgaat and Mervat I. Foda, 2020. Chemical and Nutritional Evaluation of Novel White Soft Cheese Prepared by Nano-Fortified Interesterified Olein: Stearin Vegetable Butter. International Journal of Dairy Science, 15: 161-168.

DOI: 10.3923/ijds.2020.161.168

URL: https://scialert.net/abstract/?doi=ijds.2020.161.168

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