Effect of partially replacement of kareish cheese with UF-Retentate curd on the quality of processed cheese spread [electronic resource].

Includes reference.

Four blends of processed cheese spread were made to study the effect of storage temperature, partially replacement of Kareish cheese with UF-retentate curd and storage period on cheese quality. Kareish cheese was replaced by UF-retentate at rates of zero (control), 25, 50 and 75%. Cheese spreads were stored at refrigerator (5 ± 1°C) and room temperatures (22-25 °C) for three months. Samples from all cheeses were analysed when fresh and after 1, 2 and 3 months during storage period for chemical composition (moisture, fat, total nitrogen (TN), soluble nitrogen (SN), SN/ TN %, salt (NaCl) contents, total volatile fatty acids (T. V.F.A) content and pH value), physical properties (firmness, meltability) and for SElnSOry evaluation. Statistical analysis showed that no significant differences (P > 0.05) between storage temperatures on moisture, fat, TN, SN, SN/TN contents and also, pH value. But, salt & TVFA contents as well as, firmness, meltability values were increased (P ≤ 0.05) significantly, being higher at room than refrigerator temperature. Total scores were higher at refrigerator than the other one. On the other hand, there was slight significant (P ≤ 0.05) decrease for moisture content, pH, firmness, meltability values as well as total scores as storage period progressed. Fat, T.N, S.N, S.N/T. N, salt and TVFA contents were increased as storage period advanced. The partially replacement of Kareish cheese with UF-retentate curd not affected on SN, salt contents and pH value, but moisture content and SNITN ratio were significantly (p ≤ 0.05) decreased. On the other hand, fat, TN and TVFA contents as well as firmness and meltability values were increased significantly. Also, total scores were increased up to 50% replacement, then decreased.

Summary in Arabic.

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