Ismail, M., Hamad, M. (2013). IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY. Journal of Food and Dairy Sciences, 4(5), 223-234. doi: 10.21608/jfds.2013.71834
M. Ismail; M. N. F. Hamad. "IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY". Journal of Food and Dairy Sciences, 4, 5, 2013, 223-234. doi: 10.21608/jfds.2013.71834
Ismail, M., Hamad, M. (2013). 'IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY', Journal of Food and Dairy Sciences, 4(5), pp. 223-234. doi: 10.21608/jfds.2013.71834
Ismail, M., Hamad, M. IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY. Journal of Food and Dairy Sciences, 2013; 4(5): 223-234. doi: 10.21608/jfds.2013.71834
IMPROVEMENT OF WHITE CHEESE SPREAD PROPERTIES: 1. COMPARATIVE STUDY
1Dairy Technology Dept., Animal Production Res. Institute, Agric. Res. Centre, Dokki, Giza
2Dairy Sci. Dept., Fac. of Agric., Damietta Univ.
Abstract
The aim of this study was to develop properties of white cheese spread by using various ingredients. Seven treatments of cheese were manufactured from different ratios of quark, Ras, Cheddar, precooked cheeses, skim milk powder, whey powder, palm and butter oils and emulsifiers. Resultant cheese was stored for 8 weeks at 5 or for 4 weeks at 25°C. Increasing amount of Ras and Cheddar cheese added to the blend of processed cheese spread decreased the pH values while increased water soluble nitrogen of the resultant cheese. Total solids, fat, total nitrogen and total volatile fatty acids values of cheese raised by increasing proteins and oils in the blends. Heating of cheese blends at 85°C for 15 min. decreased total viable bacterial count and mould and yeast numbers. From the sensory evaluation, the treatment which gained the highest scores contained quark 30%, Ras cheese 5%, precooked cheese 5%, Cheddar cheese 4%, palm oil 15%, butter oil 3%, skim milk powder 2%, whey powder 3%, emulsifying salts 3% and water 30%.
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