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175623

EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY

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Last updated: 26 Dec 2024

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Abstract

Five processed cheese spread treatments were made to investigate the effect of incorporating whey protein hydrolysate on the quality attributes of resultant processed cheese spread. Whey protein hydrolysate was incorporated at the rate of 2.5, 5.0, 7.5 and 10% instead of fresh Ras cheese that used to making control processed cheese spread. The resultant processed cheese treatments were stored for 3 months at 6 ± 2 Cᵒ. The obtained results revealed that incorporation of whey protein hydrolysate caused a slight increase in pH values, total protein, soluble protein contents and meltability of cheese, while caused a significant reduction in oil separation index, ash content and titratable acidity changes were proportional to the rate of whey protein hydrolysate substitution. Incorporation of whey protein hydrolysate decreased the whiteness of processed cheese spread treatments, while increased the values of a, b and ∆E (change in colour). Adding whey protein hydrolysate increased hardness, adhesiveness, cohesiveness and springiness of the resulting processed cheese spread treatments, while decreased the values of gumminess and chewiness. Incorporating whey protein hydrolysate up to 5.0% did not affect significantly the acceptability and organoleptic scores, while increasing the ratio of adding whey protein hydrolysate above 5.0% caused a significant decrease in the organoleptic scores of resultant processed cheese spread. Titratable acidity, total protein content and oil separation of processed cheese spread treatments were slightly increased during storage period, while pH values, meltability and moisture content decreased.

DOI

10.21608/mjfds.2018.175623

Keywords

whey protein hydrolysate, Processed cheese spread, Oil Separation, meltability

Authors

First Name

Kh.M.K.

Last Name

Kebary

MiddleName

-

Affiliation

Depart. of Dairy sci. and Technology, Fac. of Agriculture, Menofia university, Shebin El-Kom.

Email

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City

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Orcid

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First Name

R.M.

Last Name

Badawi

MiddleName

-

Affiliation

Depart. of Dairy sci. and Technology, Fac. of Agriculture, Menofia university, Shebin El-Kom.

Email

-

City

-

Orcid

-

First Name

K.M.

Last Name

Kamaly

MiddleName

-

Affiliation

Depart. of Dairy sci. and Technology, Fac. of Agriculture, Menofia university, Shebin El-Kom.

Email

-

City

-

Orcid

-

First Name

A.A.M.

Last Name

Shaheen

MiddleName

-

Affiliation

Depart. of Dairy sci. and Technology, Fac. of Agriculture, Menofia university, Shebin El-Kom.

Email

-

City

-

Orcid

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Volume

3

Article Issue

3

Related Issue

25461

Issue Date

2018-06-01

Receive Date

2021-06-06

Publish Date

2018-06-01

Page Start

51

Page End

62

Print ISSN

2357-0792

Online ISSN

2735-3486

Article File

MJFDS_Volume 3_Issue 3_Pages 51-62.pdf

PDF . 422.2kB

Link

https://mjfds.journals.ekb.eg/article_175623.html

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https://mjfds.journals.ekb.eg/service?article_code=175623

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original papers

Type Code

1,406

Publication Type

Journal

Publication Title

Menoufia Journal of Food and Dairy Sciences

Publication Link

https://mjfds.journals.ekb.eg/

MainTitle

EFFECT OF INCORPORATING WHEY PROTEIN HYDROLYSATE ON PROCESSED CHEESE SPREAD QUALITY

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Article

Created At

23 Jan 2023