Production of functional soft cheese and studying its chemical and sensory evaluation properties

Abstract

This study design to produce of functional cheese by these parameters: (A) control using raw bovine milk (without any additive), (B) Al-mudhish skim milk powder, (C) Landoz skim milk powder, (D) Regiliat skim milk powder, (E) Spray skimmed milk and 2% inulin and 2% modified starch were added to skim milk powder. The evaluation of chemical tests were performed including estimating moisture, protein, fat, carbohydrates, ash, total acidity percentage and pH, and sensory evaluation properties during refrigerated storage at the periods (1, 7, 14, 21 and 28) days. The results showed that the functional soft cheese from Landoz milk powder with (2% inulin and 2% modified starch) was have a higher percent of moisture and carbohydrates during the last period of storage (28) days compared to the control. The production of soft cheese by using Landoz milk powder with a mixture of prebiotic and probiotic has got the highest sensory features.