STUDIES ON PROCESSED CHEESE

Abstract

Twenty samples of different local and imported brands of processed cheese spread were randomly collected from the Egyptian and Syrian market, and analysed for chemical composition and physical properties. The microbial lipase and protease enzymes were added in mixtures at different levels to accelerated slurry ripening for flavour development to use in processed cheese manufacture. Slurries were incubated at 30°C for 7 days. Samples were chemically analysed and tested for • flavour evaluation after 1, 3, 5 and 7 days. Good quality flavour could be obtained by using combination of0.0002% lipase and 0.005% protease mixture after incubation at 30°C for 7 days. Mature Cheddar •cheese at level of 25% was used for the manufacture of processed cheese spread. as control. While, the treatment of rapidly ripened Cheddar curd slurry with good quality and flavour intensity was used in the blends of processed cheese spread at percentages of 5, 10, 15, 20, 25 and 30 of the cheese blend. The resultant cheeses were taken when fresh and monthly during storage up to 3 months at 7 + 3°C and 25 ± 3°C for organoleptic evaluation, chemical and physical analysies. Moisture and F/DM were adjusted to be 58 & 47.5% in the resultant cheese. The TN, salt and ash contents as well as the acidity exhibited an increase by increasing the slurry percent and storage period at both temperatures. Lactose content and pH values were decreased by increasing the levels of slurry and during storage. Levels of SN and TVFA were higher in treatments with slurry and during storage at room temperature.