World Applied Sciences Journal 26 (3): 289-295, 2013 ISSN 1818-4952 © IDOSI Publications, 2013 DOI: 10.5829/idosi.wasj.2013.26.03.13477 Corresponding Author: Mervat I. Foda, Dairy Department, National Research Center, Dokki, Giza, Egypt. 289 Fourier Transform Infrared (FTIR) Spectra in Relation to the Composition of White Soft Cheese Mervat I. Foda, Wafaa K. Bahgaat, Jihan M. Kassem and Soher E. Aly 1 1 1 2 Dairy Department, National Research Center, Dokki, Giza, Egypt 1 Food Toxicology and Contaminant Department, National Research Center, Dokki, Giza, Egypt 2 Submitted: Sep 9, 2013; Accepted: Nov 7, 2013; Published: Nov 15, 2013 Abstract: White cheese is one of the most important dairy products manufactured, marketed and consumed in Egypt. To study differences in the composition and sensory properties of local white cheese, forty two cheese samples were collected from different markets in Cairo such as small producers, vendors, supermarkets and well-known cheese factories and compared with experimentally prepared white soft cheese (control sample). All cheese samples were analyzed for gross chemical composition, sensory properties. Also, Fourier Transform Infrared (FTIR) spectroscopy was used to monitor the differences between cheese samples. Obtained results showed significant differences in the gross composition between market cheeses and with the prepared white cheese (control sample), most market samples contained high fat and low protein contents probably due to the addition of different types and concentrations of vegetable oils during cheese manufacture. Tthe differences in the chemical composition between white cheese reflected on the FTIR spectra.. Key words: Cheese market Chemical composition FTIR spectroscopy Organoleptic properties White cheese INTRODUCTION analysis are laborious, time consuming, expensive and Cheese is a major dairy product that provides multiple methods. Hence, there is a need for rapid and consumers with important and essential nutrients. reliable instrumental method for simultaneous Technological progress has led to a multitude of different determination of composition and flavor quality of cheese types of cheese on the market, varying in texture and [3]. flavor. Nowadays, a shift can be observed from the Fourier transform infrared (FTIR) spectroscopy is a objective of optimum product quality to the more simple and rapid technique that monitors the molecular economic product for the consumer. Research is no longer changes in the various compounds and provides an directed to the production of high quality cheeses but overall chemical profile of the analyzed sample. This more towards the commercialization of cheese as a technique could be a rapid tool for quality control in the functional food [1]. Several factors have been reported to cheese industry to provide more consistency the cheese influence the cheese composition and flavor, including analysis and grading and improving cheese quality [4]. raw materials, manufacturing process, nonstarter or starter FTIR spectroscopy has been recommended for lactic acid bacteria, cheese type and the biochemical application in dairy products. The AOAC international reactions such as proteolysis, lipolysis [2]. Simultaneous has approved in FTIR method for determination of fat, measurements of flavor-related volatile compounds such protein, lactose and total solid content in some dairy as short chain fatty acids and nonvolatile compounds products [5] and to monitor the flavor related minor such as amino acids and organic acids are needed to compounds in Swiss cheese [6]. Also, Infrared evaluate the quality of cheese. Current methods for spectroscopy is an important technique in the quality cheese analysis, including chromatography and sensory control of milk products at the manufacturer’s levels, complete characterization of cheese quality may require