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Lipolysis and oxidative stability of fat in ultrafilterd white soft cheese containing vegetable [electronic resource].

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Abd El-Fattah,A.M

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Language: English Summary language: Arabic Description: p.5193-5200Other title:

التحلل الدهنى وثبات أكسدة دهن الجبن الأبيض الطرى المصنع من مركز الترشيح الفائق للبن المحتوى على زيوت نباتية [Added title page title]

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In: Mansoura Unviersity Journal of Agricultural Sciences 2006.v.31(8)Summary: Ultrafiltered white soft cheese containing different vegetable oils was made from buffaloes skim milk retentate homogenized with palm, palm kernel, coconut, shortening and sunflower oils. Control was made by homogenized retentate with buffalo butter oil. Also, three different commercially produced ultrafiltered white soft cheese-containing vegetable oils were procured from Egyptian dairies. Fat was extracted from cheese and analyzed for peroxide value (P.V), thiobarbituric acid (TBA) and acid value (AV). Total volatile fatty acids (TVFA) and organoleptic properties of cheeses were assessed during storage at 7±1°C for 3 months.

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Ultrafiltered white soft cheese containing different vegetable oils was made from buffaloes skim milk retentate homogenized with palm, palm kernel, coconut, shortening and sunflower oils. Control was made by homogenized retentate with buffalo butter oil. Also, three different commercially produced ultrafiltered white soft cheese-containing vegetable oils were procured from Egyptian dairies. Fat was extracted from cheese and analyzed for peroxide value (P.V), thiobarbituric acid (TBA) and acid value (AV). Total volatile fatty acids (TVFA) and organoleptic properties of cheeses were assessed during storage at 7±1°C for 3 months.

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