Abstract
Processed cheeses belong to Slovakia favorite dairy products. Processed cheeses are made from natural cheeses. In recent years the trend is to replace natural cheeses with other raw materials of non-dairy nature. The composition of the processed cheese analogues is not in many countries defined by legislation. The objective of this study was to determine and compare chemical properties (fat, dry matter, fat in dry matter, NaCl) two samples of processed cheeses (C, D - Veselá krava) and two samples cheese analogues (A, B - Kiri) the same brand domestic and foreign production. The evaluated was taste of processed cheeses and cheese analogues, too. Chemical analysis and sensory analysis were repeated four times. The results of chemical analysis shows that all rated samples processed cheeses made on Slovakia fulfilled demands declared (dry matter and fat in dry matter) as producers provided on the label. The most commonly fluctuate content of NaCl from 1 to 1.24 g.100g-1. The higher coefficient of variation in the determination of NaCl (3.88%) was found in processed cheeses made in France. Processed cheese and cheese analogues made in France had not specified parameters for dry matter and fat in dry matter on the label. For production cheese analogues Kiri made in Slovakia was used different raw material than Kiri made in France. The taste of products was determined by descriptors - salty, slightly sweet, milky, buttery-creamy, fatty, sour, bitter, and unknown. The interesting that Kiri made in Slovakia had stronger milky and buttery-creamy taste than cheese analogue Kiri made in France. Significant differences were found in the slighty sweet taste of processed cheeses, the most points won processed cheese Veselá krava made in Slovakia.
Highlights
IntroductionThe term “processed cheese” describes a dairy product made by heating a mixture of various cheese types of different degrees of maturity in the presence of appropriate emulsifying salts (mostly sodium phosphate, polyphosphates, citrates and/or their combinations), usually under reduced pressure (vacuum) with constant stirring, commonly in the temperature range of 90 – 100 °C, until a smooth and homogenous compact mass is formed with desired textural properties (Kapoor and Metzger, 2008; Soɫowiej et al, 2014; Salek et al, 2015).Key components for the production of processed cheeses are emulsifying salts (ES)
The term “processed cheese” describes a dairy product made by heating a mixture of various cheese types of different degrees of maturity in the presence of appropriate emulsifying salts, usually under reduced pressure with constant stirring, commonly in the temperature range of 90 – 100 °C, until a smooth and homogenous compact mass is formed with desired textural properties (Kapoor and Metzger, 2008; Soɫowiej et al, 2014; Salek et al, 2015)
Unchanging salt content in these products probably related with the fact, that the base formula of the product was formed by a curd and not by the sweet natural cheeses
Summary
The term “processed cheese” describes a dairy product made by heating a mixture of various cheese types of different degrees of maturity in the presence of appropriate emulsifying salts (mostly sodium phosphate, polyphosphates, citrates and/or their combinations), usually under reduced pressure (vacuum) with constant stirring, commonly in the temperature range of 90 – 100 °C, until a smooth and homogenous compact mass is formed with desired textural properties (Kapoor and Metzger, 2008; Soɫowiej et al, 2014; Salek et al, 2015).Key components for the production of processed cheeses are emulsifying salts (ES). There are various types of PCPs (e.g., processed cheese, cheese spread, and cheese foods) defined by national legislation Such legislation defines the composition, natural cheese content (ranging from 51 to about 96% of the final dry matter), and permitted ingredients for the different types. Cheese analogues are usually defined as products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheeselike product to meet specific requirements. They are being used increasingly due to their cost-effectiveness, attributable to the simplicity of their manufacture and the replacement of selected milk ingredients by cheaper vegetable products (Cunha et al, 2010)
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