Download Fat Processed Cheese Analogues Using Protein Preparations with

University of Mosul
College of Agriculture and Forestry
Manufacturing Of Spreadable Processed Cheese
Analogues by Using Protein Preparations with Local Ras
Cheese
Ahmed Ibraheem Salih Al-Joburi
M. Sc. Thesis
Food Sciences and Biotechnology
Supervised by
Dr. Nazar Fakhry Muhammad
Assistant Professor
2009 A.D.
1430 A.H.
Summary
The aim of this study was performed to produce high spreadable
processed cheese using chickpea, dried soybean milk and Lebnah and this
was aimed to increase the spreadability of the products. In addition to add
the best emulsifying salt namely,
kasomel 2280, which has high
spreadablitiy and adding the best suitable color to the processed cheese
which was formulated by mixing safflower pigment extract and orange
and lemon pigments in addition to use mixture of two flavor tests of
cheddar and butter. The results show the following facts:
1. The first treatment:
Manufacturing processed cheese using local Ras cheese and dried
skim milk curd by replacing part of dried skim milk with 5, 10 and 15%
of chickpea powder and performing the curding to produce a mixture of
skim milk curd and chickpea powder and using 2.2% of the blend
kasomel 2280 as emulsifying salt. The mixture was cooked at 95°C for 10
minutes and the results were compared with control sample. Results show
that there moisture, soluble nitrogen ash, fat and pH were increased and
this increase was continued with increasing the percentage of the
substitution except pH value which was gradually decreased with
increasing the percentage of the substitution. The highest pH value (6.11)
was observed comparing with 5.97 for control sample with 5%
substitution. The changes were high at room temperature comparing with
refrigerator temperature and with storage continuity. Results show that
total nitrogen, acidity, lactose and salt percent were reduced and this
reduction was continued with increasing the percentage of the
substitution except acidity which was gradually increased with increasing
the percentage of the substitution with chickpea powder. The changes
were also high at room temperature comparing with refrigerator
temperature and with storage continuity.. Results show that the product
was free from yeasts, molds, spore forming anaerobic bacteria and
Coliform bacteria. The microbial counting was sharply increased with
increasing room temperature comparing with refrigerator temperature and
with storage continuity. The highest bacterial total number (6.98x10 2
cell/gm) was observed in 8th week of storage period at room temperature
and with 15% of substitution. The physical characteristics of the product
were highly improved with increasing the substitution percent. The
spreadability, slice ability tenderness of the texture and the capability to
penetrate were increased with increasing the substitution percent. Less
improvement in physical characteristics was noticed for processed cheese
analogues which was stored at refrigerator temperature for 8 th week of
storage and with 5% substitution. Results show that produced cheese had
acceptable sensory features and preferable taste and smell (17.40 and
16.80 degrees) on the 1st week of manufacturing at refrigerator
temperature and with highest percent of substitution. According to the
structure, texture, appearance and color, they had high (great)
characteristics and the degrees of sensory evaluation were increased with
increasing substitution percent at room temperature and in the 8 th week of
storage.
2. Second treatment:
Processed cheese was manufactured by mixing dried soybean milk
with dried skim milk and the curding and cooking were carried out with
Ras cheese as such as treatment No 1 performed. Results show that
moisture, fat and ash percent and acidity of the product were increased,
whereas total protein and lactose percent, salt and pH were clearly
decreased as well as the soluble protein in the 10 and 15 % of the
substitution and this decrease was continued with the increase of
substitution percent. These changes were continued with the storage
period especially at room temperature and clearer and rapid comparing
other changes occurred in refrigerator. Results also show that the highest
value for microbial counting was at the 15% of substitution at room
temperature and throughout storage period. The highest microbial number
(7.21x102 cell/g) was in 8th week of storage period at room temperature.
Further, spreadability, tenderness improvement, firmness and sliceability
of the product were increased. Increasing the sliceability, i.e. reducing the
time of slicing with increasing the percent of addition of dried soybean
milk curd, and the improvement was continued with increasing the
storage period at room temperature comparing with refrigerator
temperature. Furthermore, results show that the better taste (19.2 degree)
for the cheese when the substitution percent was the highest and after
processing at room temperature, while the smell of the product had
earned the highest evaluation values after processing at room temperature
in 10% of substitution. The degree of acceptability of structure, texture,
appearance and color of the product were increased with substitution
percent.
3. The third treatment:
Processed cheese was manufactured by substitution of part dried
skim milk curd with Concentrated yogurt (Labna) and with the same of
previous treatments and cooking with Ras cheese and as such as
treatment No.1. Results show that moisture, fat percent, acidity and salt
of the product were increased, while the ash was notably increased in
concentration 10 and 15% and the increases were continued with
increasing of the substitution. Whereas, moisture and fat were clearly
decreased at room temperature and through the storage period. Results
also show that total protein,soluble protein, lactose and pH were reduced
and these changes were continued and clearly showed at room
temperature for as long as storage time.
Further,
the results show that the highest value for microbial counting was
(8.96x102 cell/g) in 8th week of storage period at room temperature with
15% substitution. Concerning to the physical tests, results show that
spreadablitiy and product tenderness were increased as well as sliceability
quickness and these proportions were recorded clear increase with
increasing of the substitution percent and reduced with longer storage
period at room and refrigerator temperatures but the reduction was more
clear storage at room temperature. Furthermore, results show that
preferable taste and smell (17.80 and 18.20 degree, respectively) were
directly after manufacturing of the product with highest substitution
percent at room temperature. Reduction was occurred for these
characteristics with increasing storage period and temperature and
became clear enough in 8th at room temperature. The evaluation of texture
and structure of the product were the highest in 2 nd week of
manufacturing at refrigerator temperature with higher substitution
percent. It was obviously concluded that color and appearance grade was
highly evaluate with higher substitution percent in 1 st week after
manufacturing and at refrigerator temperature which was 9.20 degree for
each of them.
In conclusion, according to the chemical, physical and sensory
examination, the preferable treatment was the first treatment in which
used chickpea powder of 15 % concentration followed by second
treatment in which used dried soybean skim milk of 15% concentration
and finally the third treatment in which used Concentrated yogurt (Labna)
with a concentration of 5%. While according to the microbial test, the
preferable treatment was the first treatment in which used chickpea
powder followed by second treatment in which used dried soybean skim
milk and lastly Concentrated yogurt (Labna) used treatment.