International Journal of Nutrition and Food Sciences
Volume 3, Issue 2, March 2014, Pages: 79-90
Received: Feb. 5, 2014;
Published: Feb. 28, 2014
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Neamah Raef Attalla, Animal Production Institute, Agric. Res. Centre, Dokki, Giza, Egypt
Eman Fouad Mohamed, Animal Production Institute, Agric. Res. Centre, Dokki, Giza, Egypt
Wael Helmy Moussa El-Reffaei, Regional Centre for Food and Feed (RCFF), Agric. Res. Centre, Giza, Egypt
Nemat Ibrahiem Bassyoni, Regional Centre for Food and Feed (RCFF), Agric. Res. Centre, Giza, Egypt
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.
Neamah Raef Attalla,
Eman Fouad Mohamed,
Wael Helmy Moussa El-Reffaei,
Nemat Ibrahiem Bassyoni,
Production and Evaluation of Sweet Spreadable Goat Cheese, International Journal of Nutrition and Food Sciences.
Vol. 3, No. 2,
2014, pp. 79-90.
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