Optimizing quality and mixing performance of processed cheese spread using a mechanical universal disperser

Abstract

Processed cheese spread (PCS) is currently experiencing rapid growth and is recognised as a prominent segment within the cheese‐based product industry worldwide. This type of cheese spread is produced by comminuting and blending natural cheese of varying ages and degrees of maturity, along with other ingredients, to achieve a homogeneous plastic mass. The high viscosity of PCS necessitates thorough mixing and blending, posing a challenge for cheese processors. In this study, a mechanical unit known as a universal disperser was utilised to prepare PCS. The study aimed to evaluate the impact of different processing parameters on the quality of the final product. Response surface methodology (RSM) was employed to design the experiment and optimise the process accordingly. The experiment involved conducting trials at three distinct melting temperatures: 50, 65 and 80 °C. The impeller speed used for blending the content was set at three levels: 10 000, 15 000 and 20 000 r.p.m. Responses, such as mixing index, mixing time, power consumption, spreadability, and overall acceptability, were recorded. Based on the findings, it was concluded that by employing the optimal parameters, a high‐quality PCS with a desirable overall acceptability score of 8.3 could be achieved while also meeting the desired mixing performance.