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37131

Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification

Article

Last updated: 04 Jan 2025

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Abstract

Adulteration whether unintentional or intentional might usually be followed in order to increase the margin of profit. Sometimes the regulations or the standard specifications of the country indirecly help those processors, which lead to the appearance of the adulteration and of the occurrence of low nutritional value of the dairy products in the market, protected by these regulations or standard specifications. In this study fifty six samples of some white soft cheese (34 samples) and processed cheese (22 sample) were collected from the local market and analyzed for  their chemical composition (fat%, protein%, total solids %) and the presence of starch. The obtained data revealed that most of  the examined samples recorded very low protein and high fat contents, besides the presence of starch in only one brand of white soft cheese, and in most of processed cheese. The low protein content in white soft and processed cheeses, as well as the high content of the fat at the expense of protein. Using of starch to increase the total solids and also the use of hydrogenated vegetable oil and fats is an inevitable consequence of the loose items in the Egyptian standardization specification. Therefore, these specifications should be reviewed and some item should be changed to achieve minimal nutritional and healthy value being requested in the dairy products.

DOI

10.21608/jfds.2017.37131

Authors

First Name

Ebtisam

Last Name

Ghita

MiddleName

I.

Affiliation

Dairy Science Department, Faculty of Agricultural, Cairo University

Email

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City

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Orcid

-

First Name

M.

Last Name

Hassan

MiddleName

N. A.

Affiliation

Dairy Science Department, Faculty of Agricultural, Cairo University

Email

-

City

-

Orcid

-

First Name

E.

Last Name

Hamad

MiddleName

A.

Affiliation

Dairy Science Department, Faculty of Agricultural, Cairo University

Email

-

City

-

Orcid

-

First Name

Y.

Last Name

Elaaser

MiddleName

M.

Affiliation

Dairy Science Department, Faculty of Agricultural, Cairo University

Email

-

City

-

Orcid

-

Volume

8

Article Issue

2

Related Issue

6004

Issue Date

2017-02-01

Receive Date

2017-02-18

Publish Date

2017-02-25

Page Start

99

Page End

101

Print ISSN

2090-3650

Online ISSN

2090-3731

Article File

JFDS_Volume 8_Issue 2_Pages 99-101.pdf

PDF . 182.4kB

Link

https://jfds.journals.ekb.eg/article_37131.html

Detail API

https://jfds.journals.ekb.eg/service?article_code=37131

Order

6

Type

Original Article

Type Code

886

Publication Type

Journal

Publication Title

Journal of Food and Dairy Sciences

Publication Link

https://jfds.journals.ekb.eg/

MainTitle

Evaluation of White Soft and Processed Cheese Brands Available in the Egyptian Local Market and Manufactured According to the Egyptian Standard Specification

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Article

Created At

22 Jan 2023