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Study Of Rheological, Chemical, And Microbiological Properties Of Chami, A Traditional Emirati Soft Chees, Aysha Othman Abdullah Al Katheeri

Theses

In this work, ten Emirati Chami cheese samples were collected and analyzed to determine their chemical composition, texture, rheology, and microbiological properties. Chami cheeses showed large variations in moisture (60.9–84.1%), protein (7.5–14.6%), fat (0.5–7.8%), and ash (3.4–8.0%) contents as well as in pH (3.6–4.4), and water activity (0.977–0.999%). The variation in fat content of samples suggested that extra fat was added; this added fat was either butter or vegetable oil as indicated by the fatty acid composition. The different samples showed peaks of variable size for fat melting. The sodium content in the 10 cheese samples varied from 223–2410 mg/kg, …