khaled Gamal Ahmed Ali Elbarbary
Asst. Lecturer
Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat
• 2024
Publication Information
Authors
Khaled G. EL-barbary
Keywords
Soft cheese, Rice bran oil, Soybean oil, Probiotics
Journal
Not Available
Publisher
Not Available
Volume
Not Available
Issue
Not Available
Pages
Not Available
publication.type
Local
Paper Link
Not Available
Supplementary Materials
khaled Gamal Ahmed Ali_Physicochemical, Microbiological, And Sensorial Attributes of Rice bran or Soybean Oils Substituted Probiotic Soft Cheese Fat.pdf
Abstract
The present study was conducted to substitute cheese milk fat with soybean [represent the low-cost product] or
rice bran oils [represent the expensive product], at a level of 25, 50 and 75%, besides to full fat control cheese [5%
fat]. The experimental cheese samples were stored at 5±1⁰C for three months, and chemically, microbiologically,
and sensory evaluated at intervals of 0, 15, 30, 45, 60 and 90 days. The obtained results revealed that the substitution
with 75% Rice bran oil treatments recorded the highest score points followed by 75% soybean oil. So, it was
possible to produce 75% soybean oil substituted soft cheese [low-cost products] nearly with the same properties of
the expensive cheese substituted with rice bran oil. Both soybean and rice bran oil substituted soft cheese fat were
more preferred than the control and represent the shift toward reduced-fat or cholesterol-free, higher antioxidants,
dietary fiber and phytoconstituents. Moreover, the health benefits of substituting cheese milk fat with such
experimental oils.
rice bran oils [represent the expensive product], at a level of 25, 50 and 75%, besides to full fat control cheese [5%
fat]. The experimental cheese samples were stored at 5±1⁰C for three months, and chemically, microbiologically,
and sensory evaluated at intervals of 0, 15, 30, 45, 60 and 90 days. The obtained results revealed that the substitution
with 75% Rice bran oil treatments recorded the highest score points followed by 75% soybean oil. So, it was
possible to produce 75% soybean oil substituted soft cheese [low-cost products] nearly with the same properties of
the expensive cheese substituted with rice bran oil. Both soybean and rice bran oil substituted soft cheese fat were
more preferred than the control and represent the shift toward reduced-fat or cholesterol-free, higher antioxidants,
dietary fiber and phytoconstituents. Moreover, the health benefits of substituting cheese milk fat with such
experimental oils.