Fortification Of White Cheese With Oat And Wheat Bran And Studying It’s Chemical And Sensory Properties

Abstract

White cheese was fortified with oat and wheat bran, in addition to 0.5 and 1% each, and stored for 30 days at 5 ° C. It was observed that adding both oats and wheat bran to cheese increased the rate of yield significantly, and the yield increased the more the percentage added, the addition also led to changes in the chemical composition of cheese where the moisture and acidity rate increased compared to the control, and the percentage of moisture and acidity increased by using 1% of oats and wheat bran, While a decrease in the percentage of fat with dry matter and protein was observed in samples of oat-fortified cheese and wheat bran, no significant differences were observed in the ash and salt.  For the sensory evaluation, the color of the cheese fortified with oats and wheat bran was affected compared to the control, and the effect of addition was negative when using the concentration of 1% for both oats and wheat bran. While the consistency was acceptable in all fortified cheese samples, and fortified cheese gained the highest added proportions of soft texture compared to the rest of the samples. As for the flavor, the fortified cheese with oats 0.5% had a good acceptance and better than the fortified cheese with wheat bran. Whereas the flavor of the cheese deteriorated when the higher additive was used and consequently  adding 1% of both oats and wheat bran  affect negatively on the cheese compared with other samples.