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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

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Authors


Fatma  A.M. Hassan

Fatma A.M. Hassan

LiveDNA: 20.24959

A.K. Enab

Country: Egypt

Mona A.M. Abd

Country: Egypt

El-Gawad

Country: Egypt

N.S. Abd Rabou

Country: Egypt

Hoda S. El-Sayed

Country: Egypt

Aboelfetoh M. Abdalla

Country: Egypt

Keywords


  • microbial count
  • olive oil
  • sunflower oil
  • soft white cheese
  • Moringa oleifera oil
  • yeast and mould
  • sensory evaluation
Research Article

Production of Healthy Functional Soft White Cheese Using Moringa oleifera Oil

Fatma A.M. Hassan Fatma  A.M. Hassan's LiveDNA, A.K. Enab, Mona A.M. Abd, El-Gawad, N.S. Abd Rabou, Hoda S. El-Sayed and Aboelfetoh M. Abdalla
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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