Abstract
Abstract In this study, by the addition of chicken egg the production possibilities of the block-typed processed cheese and the changes that occur on the various properties due to the storage of the produced cheese were analyzed. Before the blanching, three different parts of the egg; albumen, yolk and whloe egg were added to the processed cheese formulation. The cheeses were analyzed on the first, 15th, 30th and 60th days. The physico-chemical, textural and sensory characteristics of the cheese samples were tested. It was determined out of the obtained results that the use of the chicken egg was decreased in the values of L*, a* and b*. According to the texture results, the control sample stood out to be the cheese type that has the highest hardness. Of all the parameters, the sample with yolked-cheese got the highest point according to the results of the sensory evaluation. The use of yolk affected positively both the structure and the appearance. At the end of this study, it is found out that the use of chicken egg in the production of the block-typed processed cheese did not cause any drawback in terms of both production process, shelf life and from the sensory point.
Highlights
Cheese is a milk product that is consumed preferably as fresh or mature and generally obtained by coagulating whole milk, low-fat milk or skim milk with appropriate proteolytic enzymes known as rennet and/or lactic acids, separating the whey, shaping the curd and salting in the last step (Üçüncü, 2008)
The highest b*value in melted cheeses was observed in the ones with egg yolk as expected at the beginning of storage
This value was maintained until the end of storage
Summary
Cheese is a milk product that is consumed preferably as fresh or mature and generally obtained by coagulating whole milk, low-fat milk or skim milk with appropriate proteolytic enzymes known as rennet and/or lactic acids, separating the whey, shaping the curd and salting in the last step (Üçüncü, 2008). Melted cheese is produced through pasteurisation of curd, one or more types of cheese directly or a mixture obtained by adding milk products such as milk powder, whey, butter and cream into such products when necessary, at high temperatures with emulsifying salts. It can be sliceable or spreadable (Anonymous, 2014). The dairy industry has to renew itself to stimulate consumer interest. In order to guide the development of dairy products in the food industry, it is necessary to determine the needs and expectations of different consumer groups.
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