Incorporation of Different Cheese Slurries into Retentate of Ultra-filtrated White Soft Cheese for Enhancing Flavor and Quality Improvement

ABSTRACTOne of the most important criteria in any type cheese is its flavor and texture, which consequently affect quality, consumer choice acceptance. The ultra-filtrated (UF) white soft one very popular types Mediterranean region. This has some properties that do not meet preferences because lack also texture spreadable. So this study aimed to improve quality enhancing theflavor UF-white by incorporating different slurries into prepared retentate for making compared with UF- control. pickledDomiatti, Roquefort or Mish cheeses were incorporated separately retentatewith levels (6, 9 12%). Chemical, microbiological, rheological sensory all resultant treatments control studied during cold storage at 6+1oC. results showed high values acidity, total nitrogen, water soluble volatile fatty acids, salt, ash, fat solids comparing period. Rheological parameters decreased textureof improved using slurries. favorite slurry was registered Domiatti cheese,in added as it showsthe highest scores evaluationalong periodcomparing other andcontrol.