Physical and Sensory Properties of Block Processed Cheese with Formulated Emulsifying Salt Mixtures

The effect of nisin and storage temperature on the quality parameters of processed cheese

“…The observed sensorial changes most probably occurred due to the chemical changes rather than microbiological changes in analysed samples. Similarly to these obtained results, Awad et al (2004) reported that all cheese samples exhibited slight changes in the sensorial acceptability values over the storage period of 3 months. Results obtained in this study indicated that the addition of nisin had no influence on the sensorial attributes of samples (Figure 4), as nisin does not cause intensive alteration in sensory properties of food products.…”

“…Samples became whiter and less yellow, compared to freshly prepared samples. When analysing block processed cheese during 3 months of storage, Awad et al (2004) found that the cheese samples became darker. The changes were even more pronounced for samples stored at room temperature compared to low storage temperature (7 °C).…”

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

“…5.6e6.0;Marchesseau, Gastaldi, Lagaude, & Cuq, 1997) because it was of interest to observe hardness, cohesiveness and relative adhesiveness of model samples without the influence of any other external factors (such as ionic strength). The same approach was also applied by Awad et al (2002Awad et al ( , 2004 and Dimitreli and Thomareis (2009).…”

Comparison of capillary electrophoresis and isoelectric focusing for analysis of casein/caseinate addition in processed cheeses

“…It is nowadays produced by mixing different cheeses (mainly Cheddar, Emmental and Gouda), melting salts, cheese colorants and salt, but it also can contain milk, whey, butter, cream, albumin, gums, casein, caseinate and vegetable fats that increase the dietetic value or improve sensory or textural properties (Aimutis, 1995;Awad, Abdel-Hamid, El-Shabrawy, & Singh, 2004).…”