Manufacture of processed cheese from Iraqi white soft cheese

Abstract

Processed cheese was made from different samples of Iraqi white soft cheese by adding 3.5% emulsifying salts and 15–25% water depending on the chosen type of processed cheese. Arabic gum was used to firm the cheese at a rate of 0.08%. Total solids ranged from 46.8–43.4% in the firm and spread types, respectively. Laboratory processed cheese gave excellent quality compared with local processed cheese.

Chemical and microbiological evaluation of processed cheese available in Khartoum market, Sudan

“…The moisture content of processed cheese is in line with Kaminarides and Stachtearis (2000) who reported moisture content of 49.74 -50.5%. However, Abdel Razig and Yousif (2010), Hanna and Nader (1996) and Piska and Štĕtina (2004) reported moisture content in processed cheese in the range of 51.0-64.21% which was higher than the values reported in this investigation. The ash content is in agreement with the values reported by Kwak et al (2002) who reported ash content of 1.33 -4.33%, and in disagreement with Kaminarides and Stachtiaries (2000) and Acharya and Mistry (2005).…”

“…The results of fat content in this study are in agreement with the findings of Kwak et al (2002) who reported fat content of 29.0 -33.0% in processed cheese made from cheddar cheese with different types and ratios of emulsifiers. The results are lower than values reported by Dimitreli and Thomarveis (2007), Acharya and Mistry (2005), Piska and Štĕtina (2004), Shirashoji et al (2006) and Hanna and Nader (1996) and higher than the results obtained by Pinto et al (2007), Kaminarides and Stechtaris (2000), Kapoor et al (2007) and Abdel Razig and Yousif (2010). The protein content reported in this study is lower than the reports of Pinto et al (2007) and Kaminarides and Stachtiaris (2000).…”

“…The lower values of protein in this study might be due to the fact that the processed cheese in this study was made only from natural cheeses without additives such as whey retentates and concentrated and ultrafiltered milk. The protein content in other investigations reached as high as 31.3 -34.8% (Hanna and Nader, 1996). Acharya and Mistry (2005) reported the protein content of pasteurized process cheese made with condensed or ultrafiltered milk to be 19.6 -22.6%, while Abdel Razig and Yousif (2010) found the protein content of processed cheese made with groundnut milk to be 12.82-17.56%.…”

A review of the feasibility of producing processed cheese using non‐enzymatic direct acidification procedures

“…There are other reports of local cheeses like Iraqi white soft cheese being used for processed cheese production in order to reduce the cost of production. One such successful study for the manufacture of firm and spreadable processed cheese products by Hanna & Nader (1996) described a process that consisted of adding emulsifying salt, water and arabic gum in definite proportions before processing the blend. They concluded that locally produced soft cheese could be used instead of imported semi‐hard cheese to make processed cheese of acceptable quality.…”

“…Processed cheese from Iraqi white soft cheese was manufactured using Arabic gum (0.08%) in the formulation with a view to imparting certain desirable rheological characteristics in the product (Hanna & Nader, 1996). It has been reported that an acceptable quality processed cheese, which is both firm and spreadable, can be obtained.…”