Development of cheese spread using goat milk Chakka and Guava (Psidium guajava) fruit pulp

Abstract

A study was conducted to develop cheese spread from cheddar cheese (CC), goat milk chakka (GMC) and guava fruit pulp (GFP). The proportion of CC and GMC were chosen based on preliminarily trial. Subsequently, GFP (Sardar and Basti Red varieties of guava) was incorporated @ 5% of cheese spread. With the increased level of GMC in cheese spread, fat, protein, ash and total solids contents decreased and acidity increased (P<0.05) significantly. Colour values (L* and a*) increased whereas b* decreased (P<0.05) significantly with increased level of GMC. Colour and appearance, flavour, body and texture, spreadability and overall acceptability in optimized cheese spread were 8.50±0.40, 8.66±0.02, 7.80±0.05, 7.73±0.10 and 8.23±0.05 scores, respectively. With the increased level of GFP in cheese spread, carbohydrate, ash, and total solids increased while fat and protein decreased. Fat, protein, carbohydrates, ash, total solids, acidity and vitamin C contents in optimized cheese spread were 19.47±0.04, 21.53±0.07, 3.01±0.01, 2.15±0.13, 46.18±0.11, 1.92% lactic acid and 12.73 mg/100 g, respectively. Microbial load in terms of standard plate count, and yeast and mould counts increased with increasing GFP levels in cheese spread. It was concluded that best quality cheese spread could be prepared by blending CC and GMC at 40:60 with 6% GFP of Sardar variety.