This study aimed to estimate the concentration of conjugated linoleic acid
(CLA) in some Syrian cheeses available in local market and the daily
consumption of CLA due to its health importance and nutrition properties.
Five types of cheeses were us
ed namely, white cheese (12.92% fat) produced
from cow's milk, white cheese (14.64% fat) produced from ewe's milk،
processed cheese (18% fat), mozzarella cheese (29.18 fat) and vita cheese
(Bulgarian cheese, 15.5% fat) produced at different manufacturing units.
The aim of this study is to use local cheese and additions in producing
processed cheese spread with good sensory and chemical characteristics. The
results show that the best mixture can be used through experiment and sensory
evaluation, where the
percentage of total dry material in produced processed
cheese is 38.6%, fat percentage is 53% and total count bacteria after
manufacturing & after storage for 8 weeks in temperature of 5-7° is 5×101
cell/g. These bacteria are gram positive rod bacteria spores. This means that
heat processing was highly efficient in destroying the green bacterial cells, and
storage in temperature of 5-7° doesn't allow growth of bacteria spores. While
samples which stored in temperature of 20-25° show increasing total count
bacteria from 5×101cell/g directly after manufacturing to 12×101 & 20×101
cell/g after 8 weeks of storage without any changes in quality characteristics.
We conclude from these results that this product needs refrigerated storage, for
conservation product quality if storage more than 8 weeks.
