Techological studies on soft cheese

Cheese made with adding either palm oil or cocount oil had slight higher moisture content than control cheese at each stage of the ripening. salt and protein content of camembert cheese (control) and cheese containing different levels of either palm oil or coconut oil were similar . The PH value of all treatments increased gradually during the whole period of ripening . Cheese fat acidity of both control and experimental cheeses increased during ripening reaching its maximum at the end of ripening. Cheese containing plm oil showed the highest concentrstion of total unsaturated fatty acids .