Effect of Non-dairy Ingredients on the Quality Characteristics of Processed Cheese during Storage

Rafiq, Syed Mansha; Ghosh, Bikash Chandra

doi:10.4172/2329-888x.1000208

Cited by 2 publications

(4 citation statements)

References 7 publications

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“…The pH values were significantly (P<0.05) influenced by the MGC addition levels. These results are in agreement with Rafiq and Ghosh [23], who found that the pH of processed cheese significantly decreased during storage.…”

Section: Chemical Composition Of Processed Cheesesupporting

confidence: 92%

“…The loss in the moisture of the control samples during storage was higher compared to MGCcheese samples. This might be due to the water-binding properties of starch in MGC powder [23]. Additionally, the contents of protein (%) and ash (%) of processed cheese were significantly (P<0.05) increased with the addition of MGC, and higher protein and ash values were found There was a significant (P<0.05) decrease in the pH values of all processed cheese samples during the storage period.…”

Section: Chemical Composition Of Processed Cheesementioning

confidence: 92%

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Utilization of Maize Germ Cake as a Nutritional and Functional Ingredient in Processed Cheese

EL-SAYED,

OTHMAN,

A.A. ELWAHSH

2023

FENS

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The present study was conducted to investigate the effect of partially incorporating maize germ cake flour (MGC) in the formula of processed cheese on the physicochemical, textural, microstructure, and sensory properties of the final product. The processed cheese was prepared with the addition of MGC at a ratio of 1, 2, 3, and 4%, and then stored at 4 °C for 60 days. The results found that the MGC contains a higher protein, starch, and dietary fiber, as well as higher antioxidant activity. The dry matter % (DM %), protein %, and ash% of processed cheese significantly increased with increasing MGC amount, while the fat % and pH value significantly decreased. The textural and microstructural properties of processed cheese were enhanced by the addition of maize germ cake. The best sensory evaluation was found with control samples followed by processed cheese samples containing 1 and 2% MGC, while the lowest sensory degrees were observed with 4% MGC. This study recommends the use of MGC as a low-cost, nutritional, and functional ingredient at a ratio of 1 and 2% in the preparation of processed cheese.

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Section: Chemical Composition Of Processed Cheesesupporting

confidence: 92%

Section: Chemical Composition Of Processed Cheesementioning

confidence: 92%

Utilization of Maize Germ Cake as a Nutritional and Functional Ingredient in Processed Cheese

EL-SAYED,

OTHMAN,

A.A. ELWAHSH

2023

FENS

View full text Add to dashboard Cite

show abstract

“…Further, a decrease in moisture content during storage might be owing to the evaporation of free available water in the sample. The results are in agreement with the previous study reported by Rafiq and Ghosh (2018). In another study, Ney (1988) The degradation of lactose to lactic acid and consequently change in pH and acidity of CD and SCD during 30 days of storage are represented in Table 2.…”

Section: Physico-chemical Propertiessupporting

confidence: 92%

“…The increase in FFA might be due to the proliferation of yeast and molds as storage progress. Similar results have been reported for processed cheese during 30 days of storage by Rafiq and Ghosh (2018). Many scientists have tried spices and their essential oils to reduce lipolysis during the storage of food products (Ayar, 2002;Quiroga et al 2013).…”

Section: Physico-chemical Propertiessupporting

confidence: 82%

Study of the keeping quality of cheese dip stored in PET Bottles: Sensory, physicochemical, textural and microbiological aspects

Bansal¹,

Kanawjia²,

Khetra³

et al. 2021

IJDS

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This study aimed to evaluate the storage stability of novel cheese dip (CD) and cheese dip with spices (SCD) stored in PET bottles at refrigeration temperature (4±1°C). The change in quality attributes in terms of sensory, chemico-physical (pH, acidity, thiobarbituric acid (TBA), acid degree value (ADV) and color (L*, a*, b*) textural and microbiological (total plate count, coliform and yeast and mold) were studied at an interval of 10 days. Also, linear regression models were developed to correlate the changes in attributes with storage time. Keeping quality of both CD and SCD decreased over the period of time. An increase in firmness, SPC, YM, TBA, and ADV was observed for both the samples, whereas pH, adhesiveness, and sensory scores decreased. On day 30, SCD exhibited significantly lower acidity, ADV, TBA, tyrosine, and microbial count than the CD. Also, the sensory scores of SCD were significantly higher compared to CD. Linear regression equations between days and quality attributes showed a determination coefficient (R 2 ) >0.85. This study clearly shows that keeping the quality of cheese dip depends on the composition and ingredients used for its manufacturing. In conclusion, the spoilage of CD is mainly accompanied by an increase in acidity due to the growth of microorganisms responsible for decreased sensory scores and changes in textural properties of the product. Accordingly, the heating time-temperature combination can be altered to further improve the keeping quality of the product at refrigeration temperature.

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Effect of Non-dairy Ingredients on the Quality Characteristics of Processed Cheese during Storage

Cited by 2 publications

References 7 publications

Utilization of Maize Germ Cake as a Nutritional and Functional Ingredient in Processed Cheese

Utilization of Maize Germ Cake as a Nutritional and Functional Ingredient in Processed Cheese

Study of the keeping quality of cheese dip stored in PET Bottles: Sensory, physicochemical, textural and microbiological aspects

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