Impact of Different Coagulants on Quality Attributes of Low-Fat Cheese Spread

Abstract

Cheese spread is a smooth, spreadable, unripened and creamy texture with a diacetyl flavor and a white appearance. The aim of this research was to develop a low-fat cheese spread by using microparticulate whey protein concentrate as a fat replacer and to evaluate the effect of different combinations of coagulants on the physicochemical properties of low-fat cheese spread. Five different formulations of cheese spread were prepared with different concentrations of coagulant blend (fermentation produced chymosin and microbial coagulant 100:0, 75:25, 50:50, 25:75, 0:100%) respectively. The effect of storage study on cheese spread was studied with a time interval of 1, 15, 30, and 45 days. The use of different combinations of coagulants and storage showed non-significant effect on the moisture content, fat content, total nitrogen content, crude protein content, ash content and b* value of calorimeter reading and highly significant effect on water soluble nitrogen and intact casein of low-fat cheese spread. The highest water-soluble nitrogen level was recorded in T₄ (0% chymosin and 100% microbial coagulant) on the 45^th day, and the lowest level was showed in T₀(Control sample) on the first day of storage. Protein degradation was more intense in the cheeses produced with the use of Rhizomucor meihei proteinase (microbial coagulant). Moreover, sensory analysis attributes (color, cohesiveness, adhesiveness, and spreadability) were not affected, but treatments showed a significant effect on flavor and overall acceptability. T₂ sample provided the best results in terms of physicochemical properties and sensory qualities having 50% fermentation produced chymosin and 50% microbial coagulant.