QUALITY ASSESSMENT ; OF PROCESSED CHEESE AT LOCAL MARKETS

Abstract

One hundred and twenty three random samples, 68 of processed cheese, 30 processed cheese paste and 25 processed cheese blocks were collected from different localitie in Alexandria Governorate for sensory, • chemical and •microbiological examinations. 7.1. Organoleptic quality:Sensory evaluation: All samples were examined for flavour,.body and texture and colour and appearance and it was found that 7.1.1. Processed cheese: The total averages of organoleptic scores for processed cheese were 82.3, 90.75, 98.2, 66.4, 48.5and 88.5 for brand 1, 2, 3, 4, 5 and 6, respectively. Brand 3.scored the. highest and brand 5 scored the lowest. 7.1.2. Processed cheese spread: . The total averages of organoleptic scores for processed cheese spread were79.3, 95.5 and 93.7 for brand 1, 2 and3, respectively. Brand 2 scored the highest and brand 1 scored the lowest. 7.1.3. Processed cheese blocks: The total averages of organoleptic scores for processed cheese block were79 and 70.5 for brand A and B, respectively. 7.2. Compositional quality: 7.2.1. Processed cheese: The mean values of sodium chloride %, titratable acidity %, fat% ,moisture %, dry matter%, fut/ dry matter% and ash% for examined processed cheese samples werel.78 ± O.o3 for brand 5 to 5.12 ± 0.01 for brand 2, 0.82 ± 0.05 for brand 6 and 3.15 ± 0.04 for brand 5, 23.36 ± 0.24 for brand 1 to 27.60 ± 0.92 for brand 5, 50.17 ± 1.73 for brand 5 to• 54.65 ± 0.38 for brand!, 45.35 ± 0.38 for brand 1 to 49.83 ± 1.73a- for brand 5 , 50.30 ± 0.30 for brand 4 to 55.42 ± 0.46 for brand 5 and5.53 ± 0.05 for brand 5 to 7.82 ± 0.05 for brand 2 , respectively.