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Abstract
Ahmed Behdal Shazly Mohamed: Quality Improvement of Low Fat Spreadable Processed Cheese. Unpublished M. Sc. Thesis, Department of Food Science, Faculty of Agriculture, Ain Shams University, 2009.
In part I whey protein concentrate (WPC) or butter milk curd (BMC) were used at levels of 20, 30 and 40% to substitute cheese-base in the manufacture of low-fat processed cheese spread (LPCS). LPCS treatments were compared with both full-fat (control-I, ~45 % Fat/DM) and low-fat (control-II, ~25 % fat/DM) processed cheese spread (controls), which were made from Ras cheese (10%), Cheddar cheese (10%) and cheese-base (80%). All LPCS treatments differed in their pH, as well as total protein, soluble nitrogen, lactose and ash contents. Replacement of cheese-base using WPC or BMC improved total volatile fatty acids content, texture attributes, and sensory properties of LPCS. WPC improved cheese meltability (p≤ 0.05), but showed adverse effect on browning index (BI) as compared to the control-II. Conversely, BMC gave adverse effect on meltability, whiteness (L) and BI of cheese. Generally, replacement percentage of 30 % WPC and 40 % BMC can be recommended to improve LPCS.
In part II, BMC+WPC mixture was used in different combinations for substution 50% of milk SNF in the LPC-base. The LPCS treatments were, T1: 40% BMC+ 10% WPC, T2: 30% BMC+ 20% WPC, T3: 20% BMC+ 30% WPC. The attained results reveal that increasing the WPC in the mixture increased the total protein, total volatile fatty acids contents of cheese as well as cheese meltability and browning index., while the lactose, an ash contents and cheese hardness, cohesiveness, springiness, chewness and gumminess were decreased. However, using BMC+WPC mixture of 30+20% in order improved the overall acceptance scores of LPCS.
Key Words: Low-fat processed cheese spread, whey protein concentrate, butter milk curd, cheese physical properties, cheese texture attributes, cheese color attributes, cheese sensory properties.