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Pakistan Journal of Biological Sciences
  Year: 2018 | Volume: 21 | Issue: 8 | Page No.: 394-400
DOI: 10.3923/pjbs.2018.394.400
Production of Healthy Functional Soft White Cheese Using Moringa oleifera Oil
Fatma A.M. Hassan , A.K. Enab, Mona A.M. Abd, El-Gawad , N.S. Abd Rabou, Hoda S. El-Sayed and Aboelfetoh M. Abdalla

Abstract:
Background and Objective: Moringa oleifera oil is composed of highly unsaturated fatty acids containing 80.4% polyunsaturated, mainly oleic acids 67.9% and had a low acid value and low free fatty acids composition, so it is acceptable for edible application. The objective of study was the feasibility of using Moringa oleifera oil in manufacture of cheese compared with other oils (olive, sun flower) and the effect of using Moringa oleifera oil in chemically; organoleptically and microbial content in cheese. Materials and Methods: Fat was mechanically separated from buffalo's milk to reach 3% fat. Then the resultant milk divided into four portions. First let as control, then, the rest milk divided into three portions and fat substituted with 1, 1.5 and 3% of olive, moringa and sunflower oils. The resultant milk manufactured to soft white cheese and the resultant cheese was analyzed chemically, microbiologically and organoleptically. Results: Findings showed that 1.5% of different oils are best ratio and had gained highest scores for appearance, body and texture and flavor. The soft white cheese manufactured by Moringa oleifera oil was a best treatment than control and other treatments and has antimicrobial properties. Acidity, fat, total nitrogen, soluble nitrogen, total volatile fatty acids (TVFA) and thiobarbituric acid (TBA) increased during cold storage at 5°C+1 for 3 weeks cheese with Moringa oleifera oil had lower (PV) peroxide value than other treatments and pH took an opposite trend. Conclusion: It was concluded that Moringa oleifera oil in soft cheese improved body and texture, flavor, than olive and sunflower oils and also increased the shelf life of cheese.
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How to cite this article:

Fatma A.M. Hassan, A.K. Enab, Mona A.M. Abd, El-Gawad , N.S. Abd Rabou, Hoda S. El-Sayed and Aboelfetoh M. Abdalla, 2018. Production of Healthy Functional Soft White Cheese Using Moringa oleifera Oil. Pakistan Journal of Biological Sciences, 21: 394-400.

DOI: 10.3923/pjbs.2018.394.400

URL: https://scialert.net/abstract/?doi=pjbs.2018.394.400

 
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