Preparation and evaluation of a novel ultrafiltered milk- soft cheese, containing full-fat corn germ of healthy benefits [electronic resource].

Includes references.

In developing new food products, is important to balance the quantity and quality of protein and fat • that offered nutritional value, health benefrts, good chemical characteristics, and acceptable sensory properties .In this respect, a novel UF-soft cheese containing full-fat com germ was made from ultrafiltered buffaloes milk (concentrated factor, CF 3) with the use of different levels (1%,2% and 3%) of full-fat corn germ as a source of unsaturated fatty acids, USFAs , in order to balance the protein quality (amino acids pattern) of com germ, and modify the pallern of the fatty acids composition of buffaloes milk fat in favour of USFAS.

Summary in Arabic.

1