Comparative evaluation of yield, nutritional value and storage stability of soft white cheese produced from Nubian goat milk and cow milk

Abstract

The purpose of the study is to assess the nutritive value of goat’s soft white cheese (Nubian goat) in comparative with cow’s soft white cheese and evaluate the effect of different storage times on physio chemicals attributes of soft white cheese from two types studied such as fat, protein, total solids, ash and acidity. The obtained results indicate that the cow’s soft white cheese showed it’s better evaluations for fat, protein, ash, and total solids content at 15 days of stored period, However it revealed (21.6, 22.6, 20.1), (19.6, 21.0, 18.3), (2.5, 2.6, 2.1) and (50.4, 54.7, 52.5) of fat, protein, ash, and dry matter for (0 day (fresh cheese), 15 days and 30 days) of storage time respectively. While the fat, protein, ash, and total solids content of goat’s soft white cheese retained the same values during first 15 days of storage time. However, it remained better than that presented from cow’s soft white cheese in similar storing conditions and period. Nevertheless it obtained (22.8, 22.8. 20.7), (20.1, 20.1, 18.9), (2.7, 2.7, 2.2) and (53.8, 53.8, 51.7) 0 day, 15 days and 30 days of stored period respectively. Whereas the acidity contents of the two types of soft white cheese reduced after 15 days and started slightly developing after 30 days of storage period. Though it revealed (3.2, 2.1, 2.22) and (3.5, 1.8, 2.0) during of 0 day, 15 days and 30 days of storage period.