Document Type : Original Research
Authors
1
Dairy Science Department, Faculty of Agriculture, New Valley University, El-Kharga 72511, Egypt
2
Dairy Department, Faculty of Agriculture, Mansoura University, Egyp
Abstract
Low-fat cheese has gained popularity recently due to its health advantages. The present study was an attempt to make and develop a processed cheese spread by substituting cheese fat partially with different levels of maltodextrin: 10, 20, and 30 (g/100g) of the cheese fat, named PCSM10, PCSM20, and PCSM30, respectively. Control (PCS) and treated processed cheese spread (PCSMs) were packaged using the traditional (TP) and under-vacuum (VP) methods, and their storage for 90 days at 5±2ºC. The results showed that, PCS samples had the lowest protein, ash, salt, acidity and carbohydrate contents as well as the highest moisture, fat, pH, proteolytic indices (SN/TN and NPN/TN%) and good oil separation index and meltability quality compared to PCSMs treatments. However, it can be noticed that lower moisture, acidity (%), proteolytic indices, oil separation index and meltability and higher protein, fat and salt contents were found in VP treatments compared with TP in all trials. During cheese storage, a reduction in moisture and an increase in protein, fat, ash, carbohydrate, proteolytic indices, oil separation, and meltability index were observed. Total viable, proteolytic and lipolytic bacterial counts of PCS cheese were higher than those of PCSMs samples. TP samples had considerably higher microbial counts than VP samples, either fresh or stored. Overall acceptance indicated that the sample PCSM10 packed under vacuum had the highest value and showed no differences (P > 0.05) from the control samples when fresh and during storage (92.5, 86, and 91, 85.5, respectively).
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