Development and Quality Assessment of Cheese Spread Prepared by Using Paneer, Mozzarella and Cheddar Cheese

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dc.contributor.advisorChandra, Ramesh
dc.contributor.authorSingh, Shanker Suwan
dc.date.accessioned2017-11-13T05:47:15Z
dc.date.available2017-11-13T05:47:15Z
dc.date.issued2017
dc.descriptionPh.d thesisen_US
dc.description.abstractThis 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 cheeseen_US
dc.identifier.urihttp://krishikosh.egranth.ac.in/handle/1/5810035446
dc.keywordsQuality assessment, cheese spread, vegetarian cheeseen_US
dc.language.isoenen_US
dc.pages236p.en_US
dc.publisherWARNER COLLEGE OF DAIRY TECHNOLOGY SAM HIGGINBOTTOM UNIVERSITY OF AGRICULTURE, TECHNOLOGY AND SCIENCES, ALLAHABAD-211007, U. P (INDIA)en_US
dc.rating.count5en
dc.research.problemDevelopment and Quality Assessment of Cheese Spread Prepared by Using Paneer, Mozzarella and Cheddar Cheeseen_US
dc.subFood Science and Technologyen_US
dc.subjectnullen_US
dc.themeDevelopment and Quality Assessment of Cheese Spread Prepared by Using Paneer, Mozzarella and Cheddar Cheeseen_US
dc.these.typePh.Den_US
dc.titleDevelopment and Quality Assessment of Cheese Spread Prepared by Using Paneer, Mozzarella and Cheddar Cheeseen_US
dc.typeThesisen_US
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