RESUMO
UF-soft cheese was prepared from UF milk retentate containing either 3% milk fat or mixed milk fat + vegetable oils [1:1] and fortified with 1-5% parsley juice and cold storied for 30 days. The total phenolic [TPC] and carotenoids [TCC] contents were determined and antioxidant properties were measured using DPPH and FRAP methods in retentates and cheeses. Also, the chemical composition was evaluated and sensory properties evaluation of fresh and storied cheese were evaluated. Fortification of retentate with different concentrations of parsley juice increased significantly its content of phenolic compounds and carotenoids and consequently its antioxidant activity. Partial replacing milk fat with mixed olive + sunflower oils [1:1] increased markedly TPC and TCC. Pasteurization of retentates increased its TPC, RSA% and FRAP values, but TCC was not greatly affected. Addition of 3% NaCI to retentates reduced slightly its TPC, TCC, and RSA% and FRAP values. On the other hand there was noticeable increase in the TPC, TCC, RSA% and FRAP values of the fresh fortified cheese especially those made with mixture of milk fat and vegetable oils. However, the antioxidant activity and scores for sensory attributes decreased gradually in all cheeses during storage, but UF-soft cheeses with parsley juice gained higher flavour scores and general acceptability than control when fresh and throughout the cold storage