Production of probiotic analogue UF white cheese cotaining walnut powder

The effect of adding walnut powder in UF-white probiotic cheese at 3 level (2.5, 5, and 7.5%) was investigated. Cheese samples were ripened at 6ºC for 60 days and chemical composition such as pH, fat, dry matter, soluble nitrogen/total nitrogen, non-protein nitrogen/total nitrogen, sensory and textural properties of cheese samples were investigated. The results showed that pH of all samples were decreased. In contrast, fat and moisture of the samples were increased. During ripening, the percentage of SN/TN and NPN/TN significantly increased in samples with walnut powder (P<0.05) compared to control samples. Softer texture in control cheese were observed. Cheese with walnut powder had better odour compared to control samples. Samples with walnut powder had maximum flavor desirability until 45 days. After this time period, control samples acquired maximum score due to appearing bitter taste in cheese with walnut powder. Due to appearance feature, control samples acquired maximum score and samples with walnut powder acquired minimum score due to dark color that resulted from addition of walnut powder.