STUDY ON SPREADABLE PROCESSED CHEESE | ||||
Journal of Food and Dairy Sciences | ||||
Article 1, Volume 30, Issue 10, October 2005, Page 6085-6093 PDF (2.38 MB) | ||||
Document Type: Original Article | ||||
DOI: 10.21608/jfds.2005.237970 | ||||
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Authors | ||||
A. A.A Awad1; M. A.M. Omar1; A. A. EI-Hadidi2; A. I.A. Mansourl3 | ||||
1Dairy Department, National Research Centre, Dokki, Cairo. | ||||
2Dairy Department, Faculty of Agriculture, AI-Azhar University (Cairo) | ||||
3Dairy Department, Faculty of Agriculture, AI-Azhar University, Assiut. | ||||
Abstract | ||||
A process for the preparation of directly acidified co-precipitate curd (CB) with lactic acid and the replacement of unripened cheese (Passkey) was done to formulate processed cheese preparation. The blends containing 25, 50, and 75 % of CB. Vegetable fat was used, while commercial emulsifying salts adjusted the pH values in the manufacture of spreadable processed cheese. The chemical analysis ·of fresh spreadable processed cheese showed an increase in total solids (TS) and total protein (TP), but during storage period (3 months) a slight effect was observed on their chemical composition such as the moisture, fat and pH, this was related to proportional of the rate replacement. The replacement with the additive CB caused increase oiling off, meltability and penetration but during storage period, the meltability and firmness of the spreadable processed cheese were decreased. It was observed that replacement of passkey as cheese with CB improved the organoleptic properties of the resultant cheese. The optimum ratio of 50 : 50 % of passkey cheese to CB has been recommend for production of spreadable processed cheese. On the other hand, the total bacterial count was decreased while coliform bacteria, yeast and mould were disappeared. | ||||
Keywords | ||||
Co-precipitate; CB = cheese base; passkey cheese; low fat cheese; rheological properties; meltability; penetration; Firmness; Oiling - off | ||||
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