Effect of Vegetable Protein and Functional Proteins Fortification on the Properties of Kareish Cheeses

Abstract

Kareish cheeses made with whey protein concentrate and soy flour was (2%, 3% and 4%), or 1:1% mixing ratio. All The treatments were kept at 4 ° C for 15 days; Cumin was added to fortify cheese, being made with whey protein concentrate and soy flour (0.1%, 0.3% and 0.5%). The increase in the concentration if added whey protein concentrate and soy flour to cheese milk resulted in an increase in the resulting cheese yield, compared with the control. The increase was found to be 3%higher than that of whey protein concentrate (T3) and (T6). Addition of soy flour resulted in increase in softness of the cheese resulting compared with the addition of whey protein concentrate. Addition of the whey protein concentrate and soy flour improved the test and textures to a certain degree, when using 2% and 1:1% of the whey protein concentration and soy flour in treatments (T1& T2 &T7) with reduced test and textures treatments (T3 & T4) which, improved test, textures and utilization of high whey protein concentrate and soy flour at the highest of cheese yield. Some of the sensory defects which may appear as result of the high rate of consolidation of the whey protein concentrate and soy flour through the addition of cuminum cyminum to Kareish cheese. The results indicated that the different levels of substitution were of considerable effect on all of studied parameters. NPN, SN, TN levels. On the other hand, all cheese samples were free from coliform bacteria, Staph. Spp and, Lipolytic bacteria.