Development and Quality Assessment of Cheese Spread Prepared by Using Paneer, Mozzarella and Cheddar Cheese
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Date
2017
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WARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, ALLAHABAD-211007, U. P (INDIA)
Abstract
This present study was conducted on the development and quality assessment of cheese spread
prepared by using: paneer, mozzarella and cheddar cheese. In the new millennium we are
witnessing the upward trend in nutritional and health awareness which has increased the
consumer demand for functional foods. Keeping in this view industries are forced to bring
processed cheese spread in the market with acceptable sensory characteristics. Control (T0) was
prepared by adding cheddar cheese, stabilizer(Sodium citrate), emulsifier(Glycerol
monostearate), salt and required amount of water, to obtain more than 40% total solid and
treatments was prepared with paneer, mozzarella and cheddar cheese in the ratio of
T1(50:50:05,)T2(50:50:10),T3(50:50:15),T4(60:40:05),T5(60:40:10),T6(60:40:15),T7(70:30:05)
,T8(70:30:10),T9(70:30:15),T10(80:20:05),T11(80:20:10),T12(80:20:15),T13(90:10:05),T14(90:
10:10),T15(90:10:15) respectively with the addition of permitted emulsifier, stabilizer and salt
and each treatment was processed at 60 ⁰C for 3-5 minutes. The different treatments and control
sample were analyzed for physico-chemical analysis (Fat, Moisture, Protein, Carbohydrates and
Ash, Total solid). The fat content was increasing from range 19.15%-19.39%(T1-T3),18.67%-
18.97%(T4-T6),18.19%-18.54%(T7-T9),17.70%-18.11%(T10-T12), and 17.22%-17.68% (T13-
T15). The moisture content was decreasing from 58.38%-58.06%(T1-T3),58.33%-58.27%(T4-
T6),58.23%-58.21%(T7-T9),58.16%-58.14%(T10-T12), and 58.06%-58.08% (T13-T15). The
protein content was decreasing from 17.56%-17.39%(T1-T3),18.00%-17.78%(T4-T6),18.44%-
18.17%(T7-T9),18.89%-18.56%(T10-T12), and 19.34%-18.95% (T13-T15). Carbohydrate was
decreasing from 2.82%-2.73%(T1-T3),2.93%-2.84%(T4-T6),3.07%-2.95%(T7-T9),3.19%-
3.07%(T10-T12), and 3.33%-3.18% (T13-T15). The Ash content was increasing from
range2.09%-2.15%(T1-T3),2.07%2.14%(T4-T6),2.07%-2.13%(T7-T9),2.06%-2.12%(T10-T12),
and 2.05%-2.11% (T13-T15). The total solid content was increasing from range 41.62%-
41.66%(T1-T3),41.67%-41.73%(T4-T6),41.77%-41.79%(T7-T9),41.84%-41.86%(T10-T12),
and 41.94%-41.92%(T13-T15). The coli forms and yeast and mould test were negative. Sensory
evaluation results indicated that all the cheese spread had high sensory ratings for all the selected
attributes evaluated. Treatment T1 (50:50:05) resulted in the highest scores for color&
appearance, flavor & taste, body & texture and overall acceptability. T1 was liked most by the
sensory panelists in comparison to other treatments.
Keywords:- Quality assessment, cheese spread, vegetarian cheese
Description
Ph.d thesis
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