Adding Essences or Vegetable Pickles to Goatʹʹs Milk to Improve the Quality of Soft Cheese made It

The effect of adding some additives to goatʹs milk on the quality of white cheese was studied. Six treatments were done by adding of milky, astmobli, parameli and ripened white cheese tastes goatʹs milk at 0.04% whereas pickled pepper (Capsicum annum) and mixture of pickled carrot (Daucus carota), cucumber (Cucumus sativus) and green and black olive (Olea europeae) were mixed to goatʹs milk curd. The obtained results showed that adding the mentioned additives to goatʹs milk had no clear effect on yield, acidity, pH, fat, salt and TN contents of fresh white cheese and during ripening period whereas adding astmboli and parameli tastes slightly increased WSN, NPN and TVFA values of cheese. Organoleptic properties of white cheese were improved by blinding green pepper & astmboli, prameli tastes and pickled vegetables to goatʹs milk.