Manufacture white soft cheese has a potentially beneficial effect on health
when consumer used. was the aim of this research. Some natural sources of
antioxidant nutrients (phytochemicals) were evaluated its radical scavenging activity
as antioxidant by using electron spin resonance (ESR). Gr<:!en tea (extracted with
different solutions; water. methyl alcohol and propylene glycol); garlic in two forms (oil
and powder) and onion also in two forms (oil and powder) measurement by ESR
Results showed that water gr~en tea extracted and onion powder have antioxidant
efficiency 100%. UF- skim milk retentate, supplemented with water green tea extract
(10 ml/Kg retentate) and onion powder (1g/Kg retentate) were used in processing soft
white cheese. Modification in salt added through processing were carried out by
reduced in sodium ions by using 2% (NaCIIKCI. 2:1) and fortify with zinc acetate (60
mg/Kg retentate). Two formula of soft cheese were produced; first supplemented with
green tea extract and other supplemented with onion powder. Chemicals
compositional characteristics and organoleptic examination were studied compared
with control cheese. Results showed that little changes in chemical COmposition in
cheeses. less in calcium activity in cheese supplemented with green tea related to
chelating activity of tea components. and more increased in cheese made of onion
may relate to the organosulpher components in Onion. Organoleptic characters for
cheese supplemented with antioxidant and less in sodium, more in zinc were less
acceptable than the traditional cheese; but the biological value for its contents is more
and that is proffered for healthy.