Production of processed cheese food enriched with vegetable and whey proteins

Abstract

The present study aims to produce processed cheese food of high protein content using blends of Cheddar cheese, whey protein concentrate (WPC), soybean protein concentrate powder (SPC) and chick-pea flour. Full and half fat processed cheese food were produced from these blends. The resultant products were stored at either refrigerator or room temperature for 2 months. The most acceptable product was obtained from blends in which 25, 20, 27·5 and 27·5% of solids-non-fat were supplied from Cheddar cheese, WPC, SPC, and chick-pea flour (CPF), respectively. The product showed fine consistency and high protein content.