2022
DOI: 10.21608/jfds.2022.171696.1076
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Influence of Fat Type and Protein / Fat Ratio on Tallaga Cheese Attributes

Abstract: Fat source and protein/fat (P/F) ratio differences have a salient effect on the quality of Tallaga cheese (TC). So this work aims to evaluate the rheological, organoleptic and microbiological effects of mentioned factors on soft white Tallaga cheese. Resultant cheese from different treatments were compared with Tallaga cheese made from natural components and have protein/ fat ratio (0.4) as control treatment. samples were analyzed for some rheological, microbiological and Organoleptic properties either they we… Show more

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