Development and Evaluation of Processed Cheese Spread Supplemented with Ripened Cheddar Cheese

Abstract

In this research, processed cheese spread was prepared with various concentrations of ripened cheddar cheese. The ripened cheddar cheese addition in fresh cream cheese improves the color, texture, flavor and to make more nutritious product. Cheese spread was developed by treatment of 5, 10, 15 and 20% of ripened cheddar cheese addition in fresh cream cheese by using emulsifiers (distilled monoglycerides), melting salts (tri-calcium phosphate), preservatives (Nisin and potassium sorbate), heating and shear mixing. The effect of ripened cheddar cheese on its physicochemical properties (pH, ash, moisture content, acidity, crude protein, and fat content, texture profile analysis (TPA) and organoleptic analysis such as texture, color, spreading ability, the flavor of the product was studied. The variability in pH, fat, protein, moisture and ash of processed cheese spread; treatments and storage were significant (P≤0.05) whereas their interaction effect was significant (P≤0.05). Similarly, sensory attributes (texture, color, spreadability, flavor, overall acceptability) were affected significantly by treatments. The texture profile analysis (firmness, adhesiveness and spreadability) also had a highly significant effect on the treatments and storage. The panelists preferred T₃ sample comprising of 15% ripened cheddar cheese due to better texture, color, spreadability, flavor and overall acceptability. It has benefits; economical, highly nutritious and greater shelf life as compared to fresh cream cheese. Cheddar is a popular cheese all over the world because of its distinct flavor characteristics that matured during the ripening period. The sensory attributes and nutritional profile improved with unique flavor of buttery cheddar flavor.