Abstract-

Abstract:Goat milk is cheap and contains adequate quantities of iron, folate, vitamins C and D, thiamin, niacin, vitamin B6, and pantothenic acid to meet an infant's nutritional needs. The fat globules are smaller and easier to digest. New formula of goat cheese is formulated to develop a new economic producer contain a nourished flavored cheese. Fortification goat cheese with caramel, cocoa and cocoa with walnuts are corresponding high quality protein ingredient for sweet spreadable cheese. The ω-6/ ω-3 ratio was at level 6.00, 7.7 and 4.7 contribute to caramel sweet cheese, cocoa sweet cheese, and cocoa & walnut cheese, respectively. Methionine + cysteine and follows by tryptophan were the most limiting essential amino acids, in these ingredients. Different formulas' goat cheese could be improved their amino acids scores. The highest cohesiveness value was recorded for of cocoa and walnut sweet cheese treatment followed by caramel spreadable sweet cheese and cocoa spreadable sweet cheese appreciable differences between them. Revealing to microbiologic assays, sweet cheese samples is stable during storage against poising bacteria and other microorganisms. Conclusion, a fortified sweet goat cheese with cocoa and walnut could be regards as Egyptian economic products and nourished for human consumption especially for children feeding.

This study was carried out to produce date-skim milk powders rich in sugars, proteins and minerals. Factors affecting the physical, chemical, sensory, microbiological properties and quality of the products were studied after processing and during storage.Results indicated that the best mixtures were at a ratio of 1: 1 and1: 2 from date or date extract: skim milk powder regardless of the product type. Total sugars, protein and ash contents of the products ranged from 47.85 to 65.95, 14.38 to 27.66 and 3.92 to 7.59%, respectively (on dry weight basis) and caloric value of the products ranged from 361.23 to 367.26 cal/100g.Essential amino acids composition of the new products was high especially leucine, lysine, isoleucine, phenylalanine and valine, and non essential amino acids such as glutamic acid, aspartic acid and proline. Also, the present results indicated that the products are good source of many important elements such as potassium, calcium, sodium and phosphorus.The chemical composition of the products was slightly affected by storage, while statistical analyses for sensory evaluation of the products showed that they were accepted till 9 months of storage at room temperature (25 ْC).

Preparation and properties of cheese fudge as novel sweet dairy products were investigated. Two variations of cheese fudge were prepared with two flavors (vanilla and chocolate). Cheese fudge was made by using a combination of concentrated milk and sweet cheese curd at the ratio of (1:1). Sugar and hazelnuts were added. Two flavors were used to prepare fudge cheese Cocoa and Vanilla. Cheese fudge were evaluated for sensory quality, peroxide value ,chemical analysis , microbial count and consumer acceptability under different conditions and during storage period. It was observed that the cheese fudge prepared with chocolate flavor having higher sensory scores. .The highest peroxide value was recorded in cheese fudge with vanilla samples after 3 months with value 6.18 (MeqO2/Kg Fat) at (5°C), while it was recorded 5.64 (MeqO2/Kg Fat) in cheese chocolate at the same conditions. Oleic acid and acid presented the most high concentrations of fatty acids in both kinds of cheese fudge. microbiological analysis of cheese fudge revealed that cheese fudge with both flavors had a low total bacterial count that ranged from 1.21 to 2.45 cfu/10-2 when fresh, and after 3 months. Consumer acceptability was checked for sensory characteristics of cheese fudge prepared by using both flavors. It was seen that both products were preferred by most of adults and children selected for the trial.

Three types of white cheese namely Domiati, Akawi and Halloumi were made from goat's milk using yoghurt starter consisting of Streptococcus thermophilius and Lactobacillus delbrueckii sub sp. Bulgaricus (1:1) as a starter and rennet with addition of sodium chloride and calcium chloride. The three types of cheese were kept in refrigerator at 5 o C for chemical analysis (fresh and after 15 and 30 days). The current study showed variations in yields, recovered protein, TS and fat which significantly increased in the three types of cheeses, while fat/DM, TVFA's SN/TN and NPN/TN of the three types of cheeses made from goat's milk were not affected significantly. Organoleptic properties of Domiati, Akawi and Halloumi cheeses differed in the score points for flavors, body and texture, saltiness and appearance. Fresh Akawi cheese gained the highest record in flavor and body and texture. It could be also noticed that the organoleptic properties slightly improved by pickling of the three types of cheese.