Effect of lecithin addition on the yield and quality of soft cheeses

Abstract

The effect of lecithin added at levels of 0.025 %, 0.050 46 and 0.075 46 to cheese milk used in manufacture of Domiati and Kareish cheese on yield. weight losses and quality of cheese was studied. Addition of lecithin increased cheese yield and decreased weight losses during pickling. The bacterial content of all cheeses treated with lecithin was higher than that of control cheese when fresh and during pickling. Cheese made with added lecithin showed higher moisture, salt, fat, and acidity than control cheese. The total nitrogen percentage was almost the same in all treatments. The levels of both soluble nitrogen and total volatile fatty acids in cheese containing lecithin were higher than in the control cheese. No marked differences were evaluated for flavour, body and texture of fresh cheese made from milk with or without lecithin, while during pickling the organoleptic properties of cheese containing lecithin were improved.