Abstract: Soft cheese was made from buffaloes milk fortified using 5, 7.5 and 10% hull-less barley flour. The soft cheese (control and their treatments) were stored for four weeks at 20C. The chemical composition, microbiological and organoleptic properties were determined in soft cheese and their treatments weekly. The results showed that the values of total solid, total and soluble nitrogen, ashamd salt were increased with increasing the amount of barley flour. While, fat contents and PH values were decreased during storage period .The results of microbiological studied in soft cheese, rvealed that the total bacterial counts decreased with increasing of barley flour persent during storage period. Meanwhile, yeast and mould counts were not detected or lower at the end of storage period than control soft cheese. The increase in total microbial count in control soft cheese may be due to the development of acidity and accumulation of lactic bacteria. As well as sporforms counts in control soft cheese and 5 % hull-less barley increased till the end of storage period. While soft cheese contaning 7.5 and 10 % hull-less barley were decreased. Moreover, the coliforms counts were not detected in all soft cheese. Also, lactic acid bacterial counts had mostly increased in control soft cheese and 5% barley flour and declied through the third week in 7.5 % barler flour. Moreover, 10 % barley treatment decreased in the two week during storage period. The soft cheese containing 5, 7.5 and 10 % barley flour gave accaptability quality of flavour , body and texture, appearance and colour dairing sensory evaluated. Generally, it could be recommended that, the barley flour levels between 5 to 10 % can be applied for production of soft cheese.
Publication year 2008
Organization Name
serial title EGYPT . J . OF APPL . SCI
Author(s) from ARC
Publication Type Journal