Composition and some Properties of Processed Cheese Spread Made from Blends Containing different Quantities of The Same Main Ingredients ترکیب و بعض خواص معجون الجبن المطبوخ المصنع من مخالیط تحتوی علی کمیات مختلفه من نفس مکونات المخلوط الاساسیه

Abstract

The attained results revealed that due to the difference in the concentrations of the main ingredients used in making of different blends of processed cheese spreads (PCS) (T1, T2, and T3), the gross chemical composition and certain properties of the resultant fresh PCS were affected. So, moisture and carbohydrates were the highest in case of T3, fat and fat/DM had the highest values in T1 while PCS from T2 contained maximum (P≤ 0.05) ash and protein values. Acidity, pH, total volatile fatty acids (TVFA) and SN/TN were significantly affected by the applied treatments, while meltability had values of 1.48 , 1.40 and 1.02 cm (P≤ 0.05) in cheese from T1, T2 and T3 respectively. The fresh PCS were of the highest values of hardness, gumminess and chewiness in T2, whereas T1 resulted in the minimum corresponding values (P≤0.05). Springiness and adhesiveness decreased in T3, T1 and T2, respectively, whereas the differences in cohesiveness were insignificant (P>0.05). The examined treatments showed no impact on the organoleptic properties of the fresh PCS. Advancing storage period resulted in significant decrease in moisture and carbohydrate contents and significant increase in value of fat, Fat/DM, protein, ash, TVFA, SN/TN and the meltability. Changes in pH and acidity - on storage - were significant only in T2 and T3.