Firstly eight samples of different non-traditional white soft cheeses locally made were collected randomly from local market and evaluated for chemical composition. The average of fat content in these cheeses was 30.38% and the protein was 4.49%. Ash, salt, acidity and pH values indicated wide ranges for all the examined samples. Also, the rang of total solids was 35.44 to 49.64% and this wide range within the Egyptian legal standard for soft white cheese. Secondly non-traditional soft white cheeses were manufactured from a mixture of buffaloes and cows milk (1:1), 10% skimmed milk powder with added vegetable oils. The mixture was divided to four parts: (1) mixed with 20% cocoa butter substitute T1, (2) mixed with 20% cocoanut oil T2, (3) mixed with 20% palm oil T3 and (4) mixed with 15% palm oil + 5% cocoa butter substitute T4. The control cheese made from mixed buffaloes and cows milk (1:1) by the traditional methods. The chemical analysis indicated that there are significant differences between the treatments and control cheese in the total solids and the highest value was for T1 which recorded 43.9%. The same previous observation was for fat and lactose. However, there was non-significant differences for fat and lactose between the treatments but they were significant with control cheese. Also, cheese treatments indicated less acidity and high ash, salt than the control cheese. Sensory evaluations indicated that T1 which contains 20% cocoa butter substitute (CBS) was more closed to the control cheese. |
