THE STUDY OF THE MANUFACTURE OF BRAIDED CHEESE FROM SKIM BUFFALO MILK BY USING DIFFERENT SOILS, AND ITS CHEMICAL, RHEOLOGICAL AND SENSORY EVALUATION

This current study was conducted to exploit the buffalo skim milk resulting from fat sorting for the purpose of making local custard and using it in the manufacture of braided cheese as well as using fat substitutes in cheese production and knowing the changes in rheological properties and the effect on the chemical and sensory composition and the percentage of purification, as well as the use of types of deserts in the manufacture of cheese, which is Badi = 330 and consists of (streptococcus Salivarus Subsp thrmophilus and produces EPS and a low content of Lactobacillus delbueckilssp ,101 = Streptococcus thermophiles. Lactobacilus acidphilus. Bifidobacterium lactic ,In the manufacture of cheese and knowing the best type of deserts in the cheese industry, if sorted buffalo milk was used as a control treatment, and skim buffalo milk modified at 3% of vegetable fat, chemical tests were carried out, which included estimating the percentage of moisture, protein, fat, carbohydrates, ash, and total acidity ,The rheological tests also included an examination of elasticity, cohesion and hardness, in addition to estimating the percentage of purification and conducting sensory evaluation, the results showed a decrease in the percentage of moisture in all treatments during storage in salted whey .Where the percentage of moisture decreased in all treatments, where there was a decrease in the percentage of total solids represented by protein, ash and fat, and there was a clear decrease in the percentage of carbohydrates compared to the control treatments. The results also varied in the rheological tests, where there was a decrease in stiffness in the control treatment of buffalo skim milk for the fourteenth day compared to the first day and the replacement treatment. It was also noted that the elasticity and cohesion of the control treatments decreased compared to the replacement treatments. The results also showed an improvement in the sensory properties of the control treatments. Compare with substitution coefficients. This study aimed to produce braided cheese with high specifications and quality that meet the requirements of the Iraqi consumer: 1- Studying the effect of different primers on the manufacture of braided cheese. 2- Mixing buffalo skim milk with modified buffalo skim milk with a percentage of 3% of fat improved the rheological properties and gave softness and texture as well. 3- During the study and comparison between the treatments manufactured with the addition of Al-Badi, it was found that the best treatment was skim buffalo milk modified with 3% of vegetable fat. 4- The highest purification peracetage was for the replacement treatments, which is buffalo skim milk modified with 3% of vegetable fat, as it was given (17) for a starter with numbers (101) (it is a mixture of starter bacteria with bifido bacteria).