Development of Fruit Based Flavored White Cheese

Nesru Zeynu; Yadesa Abeshu; Zerihun Asefa; Esayas Abrha

doi:doi:10.11648/j.ijnfs.20241305.11

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Development of Fruit Based Flavored White Cheese

Nesru Zeynu^*

, Yadesa Abeshu, Zerihun Asefa, Esayas Abrha

Published in International Journal of Nutrition and Food Sciences (Volume 13, Issue 5)

Received: 21 May 2024 Accepted: 13 June 2024 Published: 11 September 2024

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Abstract

Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and sensory appeal of fruit flavored white cheese. A total of 20 liters of fresh milk were brought from Holeta dairy research livestock farm so as to process the cheese. The fruits (Lemon & Orange) were purchased from Holeta fruit juice shops. The experiment was conducted in five treatments such as 3% fruit flavored cheese, 6% fruit flavored cheese, 9% fruit flavored cheese, 12% fruit flavored cheese and the control (cheese without fruit flavored) using mixture expert design software. Physicochemical of pH, titratable acidity, moisture content, ash content, crude protein, crude fat, mineral and sensory evaluation were done following standard procedures. All the samples were analyzed in duplicate. The sensory attributes were done using five hedonic scale by 15 semi-trained panelists. In this study the result showed that the highest mean score of pH value (6.04) for 12% fruit flavored cheese, Moisture content (3.76%) for 6% flavored cheese and Crude Fat (17.85%) for 3% flavored cheese respectively. Although the highest mean value of Ash (11.55%) and Crude Protein (53.72%) shown in the control. A significant difference (P<0.05) was shown by only Mg among Ca, Fe, Zn and K. Moreover, Color, flavor, odor, texture and overall acceptance shown no significant difference (P>0.05) from Sensory attributes. In conclusion, using fruit flavored cheese may enhance the nutritional quality and sensory acceptance of the cheese. This research study will provide good information for those working on fruit juice shops as well as juice industries to use as alternative product.

Published in	International Journal of Nutrition and Food Sciences (Volume 13, Issue 5)
DOI	10.11648/j.ijnfs.20241305.11
Page(s)	158-165
Creative Commons	This is an Open Access article, distributed under the terms of the Creative Commons Attribution 4.0 International License (http://creativecommons.org/licenses/by/4.0/), which permits unrestricted use, distribution and reproduction in any medium or format, provided the original work is properly cited.
Copyright	Copyright © The Author(s), 2024. Published by Science Publishing Group

Keywords

Fruit, Flavored, Cheese, Proximate, Sensory Attributes, Product

References

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APA Style

Zeynu, N., Abeshu, Y., Asefa, Z., Abrha, E. (2024). Development of Fruit Based Flavored White Cheese. International Journal of Nutrition and Food Sciences, 13(5), 158-165. https://doi.org/10.11648/j.ijnfs.20241305.11

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ACS Style

Zeynu, N.; Abeshu, Y.; Asefa, Z.; Abrha, E. Development of Fruit Based Flavored White Cheese. Int. J. Nutr. Food Sci. 2024, 13(5), 158-165. doi: 10.11648/j.ijnfs.20241305.11

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AMA Style

Zeynu N, Abeshu Y, Asefa Z, Abrha E. Development of Fruit Based Flavored White Cheese. Int J Nutr Food Sci. 2024;13(5):158-165. doi: 10.11648/j.ijnfs.20241305.11

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@article{10.11648/j.ijnfs.20241305.11,
  author = {Nesru Zeynu and Yadesa Abeshu and Zerihun Asefa and Esayas Abrha},
  title = {Development of Fruit Based Flavored White Cheese
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {5},
  pages = {158-165},
  doi = {10.11648/j.ijnfs.20241305.11},
  url = {https://doi.org/10.11648/j.ijnfs.20241305.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241305.11},
  abstract = {Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and sensory appeal of fruit flavored white cheese. A total of 20 liters of fresh milk were brought from Holeta dairy research livestock farm so as to process the cheese. The fruits (Lemon & Orange) were purchased from Holeta fruit juice shops. The experiment was conducted in five treatments such as 3% fruit flavored cheese, 6% fruit flavored cheese, 9% fruit flavored cheese, 12% fruit flavored cheese and the control (cheese without fruit flavored) using mixture expert design software. Physicochemical of pH, titratable acidity, moisture content, ash content, crude protein, crude fat, mineral and sensory evaluation were done following standard procedures. All the samples were analyzed in duplicate. The sensory attributes were done using five hedonic scale by 15 semi-trained panelists. In this study the result showed that the highest mean score of pH value (6.04) for 12% fruit flavored cheese, Moisture content (3.76%) for 6% flavored cheese and Crude Fat (17.85%) for 3% flavored cheese respectively. Although the highest mean value of Ash (11.55%) and Crude Protein (53.72%) shown in the control. A significant difference (P0.05) from Sensory attributes. In conclusion, using fruit flavored cheese may enhance the nutritional quality and sensory acceptance of the cheese. This research study will provide good information for those working on fruit juice shops as well as juice industries to use as alternative product.
},
 year = {2024}
}

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TY - JOUR
T1 - Development of Fruit Based Flavored White Cheese

AU - Nesru Zeynu
AU - Yadesa Abeshu
AU - Zerihun Asefa
AU - Esayas Abrha
Y1 - 2024/09/11
PY - 2024
N1 - https://doi.org/10.11648/j.ijnfs.20241305.11
DO - 10.11648/j.ijnfs.20241305.11
T2 - International Journal of Nutrition and Food Sciences
JF - International Journal of Nutrition and Food Sciences
JO - International Journal of Nutrition and Food Sciences
SP - 158
EP - 165
PB - Science Publishing Group
SN - 2327-2716
UR - https://doi.org/10.11648/j.ijnfs.20241305.11
AB - Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and sensory appeal of fruit flavored white cheese. A total of 20 liters of fresh milk were brought from Holeta dairy research livestock farm so as to process the cheese. The fruits (Lemon & Orange) were purchased from Holeta fruit juice shops. The experiment was conducted in five treatments such as 3% fruit flavored cheese, 6% fruit flavored cheese, 9% fruit flavored cheese, 12% fruit flavored cheese and the control (cheese without fruit flavored) using mixture expert design software. Physicochemical of pH, titratable acidity, moisture content, ash content, crude protein, crude fat, mineral and sensory evaluation were done following standard procedures. All the samples were analyzed in duplicate. The sensory attributes were done using five hedonic scale by 15 semi-trained panelists. In this study the result showed that the highest mean score of pH value (6.04) for 12% fruit flavored cheese, Moisture content (3.76%) for 6% flavored cheese and Crude Fat (17.85%) for 3% flavored cheese respectively. Although the highest mean value of Ash (11.55%) and Crude Protein (53.72%) shown in the control. A significant difference (P0.05) from Sensory attributes. In conclusion, using fruit flavored cheese may enhance the nutritional quality and sensory acceptance of the cheese. This research study will provide good information for those working on fruit juice shops as well as juice industries to use as alternative product.

VL - 13
IS - 5
ER -

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Author Information

Nesru Zeynu

Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

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http://orcid.org/0009-0009-4102-6286
Yadesa Abeshu

Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

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Zerihun Asefa

Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

Contact Email
Esayas Abrha

Ethiopian Institute of Agricultural Research, Addis Ababa, Ethiopia

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APA Style

Zeynu, N., Abeshu, Y., Asefa, Z., Abrha, E. (2024). Development of Fruit Based Flavored White Cheese. International Journal of Nutrition and Food Sciences, 13(5), 158-165. https://doi.org/10.11648/j.ijnfs.20241305.11

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ACS Style

Zeynu, N.; Abeshu, Y.; Asefa, Z.; Abrha, E. Development of Fruit Based Flavored White Cheese. Int. J. Nutr. Food Sci. 2024, 13(5), 158-165. doi: 10.11648/j.ijnfs.20241305.11

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AMA Style

Zeynu N, Abeshu Y, Asefa Z, Abrha E. Development of Fruit Based Flavored White Cheese. Int J Nutr Food Sci. 2024;13(5):158-165. doi: 10.11648/j.ijnfs.20241305.11

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@article{10.11648/j.ijnfs.20241305.11,
  author = {Nesru Zeynu and Yadesa Abeshu and Zerihun Asefa and Esayas Abrha},
  title = {Development of Fruit Based Flavored White Cheese
},
  journal = {International Journal of Nutrition and Food Sciences},
  volume = {13},
  number = {5},
  pages = {158-165},
  doi = {10.11648/j.ijnfs.20241305.11},
  url = {https://doi.org/10.11648/j.ijnfs.20241305.11},
  eprint = {https://article.sciencepublishinggroup.com/pdf/10.11648.j.ijnfs.20241305.11},
  abstract = {Cheese is important food constituents among the processing dairy product. Nowadays flavored white cheese is alternatively provided as food product in order to increase consumer acceptance throughout the world. However, flavored cheeses not familiar to consume in Ethiopia. Hence the aim of this study was to develop and evaluate the nutritional and sensory appeal of fruit flavored white cheese. A total of 20 liters of fresh milk were brought from Holeta dairy research livestock farm so as to process the cheese. The fruits (Lemon & Orange) were purchased from Holeta fruit juice shops. The experiment was conducted in five treatments such as 3% fruit flavored cheese, 6% fruit flavored cheese, 9% fruit flavored cheese, 12% fruit flavored cheese and the control (cheese without fruit flavored) using mixture expert design software. Physicochemical of pH, titratable acidity, moisture content, ash content, crude protein, crude fat, mineral and sensory evaluation were done following standard procedures. All the samples were analyzed in duplicate. The sensory attributes were done using five hedonic scale by 15 semi-trained panelists. In this study the result showed that the highest mean score of pH value (6.04) for 12% fruit flavored cheese, Moisture content (3.76%) for 6% flavored cheese and Crude Fat (17.85%) for 3% flavored cheese respectively. Although the highest mean value of Ash (11.55%) and Crude Protein (53.72%) shown in the control. A significant difference (P0.05) from Sensory attributes. In conclusion, using fruit flavored cheese may enhance the nutritional quality and sensory acceptance of the cheese. This research study will provide good information for those working on fruit juice shops as well as juice industries to use as alternative product.
},
 year = {2024}
}

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TY - JOUR
T1 - Development of Fruit Based Flavored White Cheese

VL - 13
IS - 5
ER -

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