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Kerala Veterinary and Animal Sciences University, Wayanad

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20201
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Author: AMBUJA S R × End date: 2023 × Thesis Type: M.Tech. ×
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    ThesisItemOpen Access
    PROCESS DEVELOPMENT FOR PHYTOSTEROL INCORPORATED FUNCTIONAL PRE-CHEESE
    (COLLEGE OF DAIRY SCIENCE AND TECHNOLOGY MANNUTHY, THRISSUR, 2020-07-07) AMBUJA S R; S.N. Rajakumar
    The study was aimed at standardization of technology for the manufacture of functional pre-cheese of soft variety through concentration of milk by UF process. The product so obtained was intended to have superior functional properties beyond its nutritional quality, as well as the studies on accelerated ripening and storage been conducted for the optimized product to overcome some of the lacunae associated with the conventional method of cheese manufacture. The study was also planned to amalgamate certain health benefits of fortified products with special emphasis on cholesterol reduction (Quilez et al., 2003) and reduce the risk of CVD which are considered as global health problems. The Phytosterols and its levels were screened for their compatibility with the product in respect of sensory properties. Different levels of total solids, fat and rennet in the UF milk were studied so as to develop both full and low fat functional pre-cheese. As per preliminary trials, the range of levels of total solids, fat and rennet were fixed as 24 to 32 per cent, 15 to 55 per cent and 0.012 to 0.020 per cent respectively. Central Composite Rotatable Design (CCRD) using three variables (total solids, fat and rennet) and five responses comprising of sensory attributes were used for computation of optimized solution. All the responses fitted well into quadratic equation with R2>0.86. The optimum levels of 26.83 and 26.82 for total solids (%); 17.95 and 48.57 for fat (%DM); and 0.015 and 0.015 for rennet (%) were selected for the manufacture of full and low fat in-package cheese respectively. Proximate composition of the optimized products were: 71.40 and 66.26 % moisture; 28.60 and 33.74 % total solids; 16.74 and 47.91% fat (DM); 11.46 and 9.43% protein; 6.48 and 6.00 % lactose; 1.13 and 0.90% ash; and 2.22 and 1.50% Phytosterol respectively for full and low fat cheese. The accelerated ripening and shelf- life studies of low fat and full fat products were 45 days and 60 days at 18±10C and 25±10C respectively. The study found to have 90days of shelf life for the both category without any deterioration in its sensory, textural, chemical and microbiological quality and satisfied legal standards (FSSAI, 2011). After 90 days of study (Ripening and Storage) products were started became unsatisfactory with respect legal microbiological standards hence after 90 days of ripening and storage product was unacceptable and it was concluded that the UF functional low fat and full fat cheeses were safe for consumption till the 90days of their production. Findings of this study open up wide avenues for value addition of cheese by retaining whey proteins, increases economy to industry by increasing yield, by decreasing equipments, labors and avoids time consumption in compared with the conventional method of cheese production.