Formulation and quality assessment of acidheatcoagulated cheese

Abstract

The formulation and standardization of acid-heat coagulated cheese was conducted to develop innovative and cost effective cheese product. The preliminary trails of acid-heat coagulated cheese were conducted to standardize optimum levels of salt, butter and sodium citrate solution. The sensory evaluation by a panel of trained and semi-trained members was conducted, and the C2: 1 Percent Salt Concentration, C6: 1.5 Per cent Butter Concentration and C9:1 Per cent Sodium Citrate Solution Concentration for mulations were selected for development of acid-heat coagulated cheese.The proximate analysis data of developed acid-heat coagulated cheese revealed that the moisture and total ash content were 45.9 and 2.5 percentage, respectively. The carbohydrates, proteins and fat and energy content values were reported as 11.6,15,25 percentage, respectively. The energy content was calculated to be 331.6 kcal. The developed cheese was packed in aluminium foil and stored at ambient (room temperature), refrigeration temperature (4°C) and deep freezer (-18°C). The storage studies of selected samples were conducted at 7 days interval to evaluates poilage of the acid-heat coagulated cheese. Thus, based on the results, it could be concluded that the acid-heat coagulated cheese developed is a type of unripened soft cheese and has agood nutritional composition to it.