Quality of Soft Cheese made with Goatʹʹs Milk as Affected with the addition of Certain Essences

To change the aroma of goatʹs milk cheese which none preferred for most Egyptian consumer, white cheese was made from goatʹs milk mixed with various flavourings (cream, butter, Cheddar cheese, Edam cheese, Gouda cheese and Emmental cheese). Results indicated that there are no pronounced differences between control and other treatments for yield, acidity, pH, fat, salt TN and TVFA contents. Cheese made using cream and butter flavourings had slightly higher WSN and NPN values as compared with different samples. Sensory evaluation data showed that adding the above mentioned tastes didnʹt effect on color & appearance and body & texture of fresh cheese and during ripening period to 90 days whereas adding cream and butter tastes improved the flavour of goatʹs milk cheese.