Production and Evaluation of Sweet Spreadable Goat Cheese

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.

Production of Coconut Milk Cheese and Its Organoleptic Characteristics

“…Both factors contribute to improving the more fluid behavior of cheese. On the other hand, protein content plays a role in strengthening the strength of the dimensional matrix of cheese so that it further increases the behavior of a denser cheese (Attalla, et al, 2014).…”

“…Cheese with a higher composition of soy milk has a higher protein content (the protein content of soy milk is 6.73%, while the protein content of coconut milk is 2.6%). This protein content plays a role in strengthening the dimensional matrix of the cheese so as to produce a more compact and dense cheese (Attalla, et al, 2014). The texture of coconut milk cheese is very soft (soft-cheese), in contrast to the texture of cheese made from cow's milk (can form hard-cheese).…”

Preparation and evaluation of goat cream cheese analogue for phenylketonuria

“…Several studies have already addressed the cream cheese processing reporting various technological modifications such as the addition of hydrocolloids as fat replacer (Zulkurnain et al 2008), the effect of homogenisation and heat treatment of the milk (Ningtyas et al 2017;Brighenti et al 2018), On textural and rheological properties of milk (Coutouly et al 2014). Recently, spreadable cream cheese with goat milk similar to the processed cheese has been developed (Attalla et al 2014). Recent researchers have shifted their focus to the developments of dairy products in which the cow milk is substituted with goat milk (Sant'Ana et al 2013;Fangmeier et al 2019).…”

The nutritional therapeutic values and chemical properties of goat milk

“…2 From the technological point of view, it is clear that the differences in chemical composition and particularly the impact of casein genotype on the structure of the caprine casein micelles are sufficiently pronounced to explain the differences in the textural characteristics of cheeses and products. [2][3][4][5] Different varieties of cheese, yoghurt, ice cream, fluid milk and milk powder are produced from goat milk. Goat milk has traditionally been known for its medicinal properties and has recently gained importance in human health due to easy digestibility and it's all round health promoting traits.…”

“…Goat milk has traditionally been known for its medicinal properties and has recently gained importance in human health due to easy digestibility and it's all round health promoting traits. 5 Goat milk has advantages over cow or human milk in having higher digestibility of protein and fat, https://doi.org/10.18231/j.ijnmhs.2022.022 2582-6301/© 2022 Innovative Publication, All rights reserved. alkalinity, buffering capacity, and certain therapeutic values in medicine and human nutrition.…”