Improving the nutritional value, qualitative and sensory qualities of soft white cheese by adding walnut powder

Abstract

In this study, the effect of adding powder and nuts at concentrations of (2, 4 and 6) % in soft white cheese was studied to increase the nutritional value of dairy products, during 30 days of refrigerated storage at a temperature of 6 ° C. The treatments were numbered as follows: control sample T1 and the remaining concentrations were T2, T3 and T4. The physical, chemical and sensory properties were studied, and the new product was compared with the control sample (soft white cheese). According to the results , we note adding different concentrations of walnut powder to the treatments, the percentage of fat increased significantly, as it differed from each other and from the control sample, as the concentration of walnut powder in the treatments increased, the percentage of fat also increased significantly, also the amount of protein, we note an increase in the amount of protein with an increase in the percentage of adding walnut powder, but this increase is not significant compared to fat.