ABSTRACT
Carrot pomace paste (CPP) was taken on replacement 10, 20 and 30
% of the processed cheese base in the manufacture of block processed
cheese. The resultant cheese was analyzed for some of its physicochemical
properties and textural profiles. The basic blend of fresh control block
processed cheese (BPC) contained 46.03% Fat/DM while the corresponding
values of treated cheeses were 45.15, 44.35 and 44.46 for treatments 1, 2
and 3 respectively. The D.M, Fat/DM, protein, carbohydrates, soluble
nitrogen (S.N), (TVFA) total volatile fatty acids, salt contents and ash of the
fresh obtained products were decreased by the addition of CPP, while the
pH value, B- carotenes and vitamin A were significantly increased
(p < 0.05). S.N and TVFA of all treatments gained gradually increased
throughout the progress of storage period. Control cheese had higher values
of the former parameters than other treatments with the exception of Bcarotenes
and Vit.A . Total phenolic compounds and radical scavenging
activity were found higher in treated cheeses than the control cheese.
Texture profile analysis (TPA) indicated rise in the hardness of BPC and
decreased in springiness, cohesiveness, chewiness and gumminess with the
increased level of CPP. Also, BPC exhibited low oil separation index (OSI)
and low meltability with the increase of CPP in the cheese formulation. The
obtained BPC for all treatments were organoleptically acceptable and the
use of up to 30 % CPP in the manufacture can be recommended to reduce
the costs of cheese production.