Influence of Fat Type and Protein / Fat Ratio on Tallaga Cheese Attributes

Abstract

Fat source and protein/fat (P/F) ratio differences have a salient effect on the quality of Tallaga cheese (TC). So this work aims to evaluate the rheological, organoleptic and microbiological effects of mentioned factors on soft white Tallaga cheese. Resultant cheese from different treatments were compared with Tallaga cheese made from natural components and have protein/ fat ratio (0.4) as control treatment. samples were analyzed for some rheological, microbiological and Organoleptic properties either they were fresh or throughout Targeted period (30 days), Results indicated that all (TC) have an acceptable properties by all P/F ratios (0.5,0.4,0.3). Moreover, the (TC) made by p/F (0.4) in two techniques gained the highest organoleptic scores and rheological properties among other treatments and control. All cheese treatments were free from E coli either it were fresh or until the end of storage period on the other hand some growth of molds and yeast appeared either it were fresh and increased at the end of the storage period. Also, the (TC) made by P/F ratio (0. 3) in two techniques had The highest total Bacterial counts among other treatments. From previous properties soft white cheese and low producing costs about (62%: 64 %), can be processed by using cacao butter as milk fat replacer with P/F ratio (0.4).