Improving of Low-Fat Ras Cheese Properties with Adding Sesame Hulls

Abstract

This study aimed to improve the properties of low-fat Ras cheese via the application by adding sesame hulls. Ras cheese were made from cow’s milk standardized to skim milk (T5), 1% (T4), 1.5% (T3), 2% (T2) and 3% fat (control) (T1) with adding zero % (T1) control, 1% (T2), 1.5% (T3), 2% (T4) and 3% (T5) sesame hulls respectively . Control cheese and their treatments were stored for four months at (13±2oC and humidity 85%). The chemical composition, microbiological and organoleptic properties were determined in cheese and its treatments months. The obtained results reveal that both contents of the dry matter (DM), protein (total nitrogen, TN x 6.38), salt, ash, titratable acidity (TA) and vitamin (A) contents of cheese increased as the fat content of cheesemilk decreased and increased ratio sesame hulls. The adding of sesame hulls associated with an increase in the DM, protein, fat/DM, salt, ash, TA, and vitamin (A) contents of cheese, those also raised gradually along the ripening period for four months. The water-soluble nitrogen (WSN/TN), shilovich ripening index (SRI), and PH value contents of cheese decreased as the fat content of cheesemilk was reduced and increased of ratio sesame hulls. An increase in total volatile fatty acids (TVFA) contents occurred of cheese decreased as the fat content of cheesemilk was reduced and increased ratio sesame hulls. Adding of sesame hulls lead to the increase in antioxidants activity and fiber contents of cheese increased as the fat content of cheesemilk decreased and increased of ratio sesame hulls, as well as mineral contents (K, Ca, Fe, P, Zn, Mg, Cu, Mn) increasing of ratio sesame hulls with increasing. Hardness values increased gradually while each of Springiness and Cohesiveness values decreased when reducing the fat content of cheesemilk and increased ratio sesame hulls. Microbiological analysis of Ras cheese revealed that the total bacterial count increased until the second month, then decreased at the end period storage. However, mold and yeasts were not detected during the first months then slightly detected at the end of the storage period meanwhile, the coliforms were not detected. Ras cheese containing 1%, 1.5%, 2%, and 3% sesame hulls was acceptable and of good flavor, color, body and texture, and appearance, while the most acceptable cheese treatments were cheese made by adding 1-1.5% sesame hulls. Finally, a palatable low-fat Ras cheese could successfully be made from low-fat milk using sesame hulls between 1% - 1.5%.