Abstract
Processed cheese was prepared with non-dairy ingredients of potato, peanuts and inulin separately, packed in 150 g polypropylene cups and stored at 7-8°C. During storage no significant change (p>0.05) was observed in the moisture and pH of all the cheese samples. Tyrosine content increased significantly (p 0.05) was observed in the tyrosine and free fatty acid content of control and inulin added cheeses. Electrophoretic study indicated maximum protein degradation in potato added cheese and minimum in inulin added cheese. Sensory characteristics did not show any significant change (p>0.05) whereas yeast and mould counts increased significantly (p<0.05). Potato and peanut incorporated cheeses showed lower shelf life than control.
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