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Awad, A., Omar, M., EI-Hadidi, A., Mansourl, A. (2005). STUDY ON SPREADABLE PROCESSED CHEESE. Journal of Food and Dairy Sciences, 30(10), 6085-6093. doi: 10.21608/jfds.2005.237970
A. A.A Awad; M. A.M. Omar; A. A. EI-Hadidi; A. I.A. Mansourl. "STUDY ON SPREADABLE PROCESSED CHEESE". Journal of Food and Dairy Sciences, 30, 10, 2005, 6085-6093. doi: 10.21608/jfds.2005.237970
Awad, A., Omar, M., EI-Hadidi, A., Mansourl, A. (2005). 'STUDY ON SPREADABLE PROCESSED CHEESE', Journal of Food and Dairy Sciences, 30(10), pp. 6085-6093. doi: 10.21608/jfds.2005.237970
Awad, A., Omar, M., EI-Hadidi, A., Mansourl, A. STUDY ON SPREADABLE PROCESSED CHEESE. Journal of Food and Dairy Sciences, 2005; 30(10): 6085-6093. doi: 10.21608/jfds.2005.237970

STUDY ON SPREADABLE PROCESSED CHEESE

Article 1, Volume 30, Issue 10, October 2005, Page 6085-6093  XML 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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