Background and Objective: Cream cheese is a fresh acid-curd soft cheese which high in moisture and fat content led to has a short shelf-life. So, this study intended to prepare cream cheese by adding different ratios of Moringa oleifera (M. oleifera) extract (2.00, 3.00 and 4.00 g/100 g skimmed UF-retentate) to move up the shelf life and quality of final products.
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El-Fat et al. (2018) studied this question.