Effect of processing variables on the quality and shelf-life of processed cheese spread from buffalo milk Cheddar cheese

Tiwari, B.D.; Sachdeva, S.; Singh, S.

Indian Journal of Dairy Science 49(4): 259-269

1996


ISSN/ISBN: 0019-5146
Accession: 002816468

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Abstract
Processed cheese spread (PCS) was manufactured from a 25:50:25 blend of 2-3 month:4-5 month:6-8 month Cheddar cheese prepared from buffalo milk using microbial rennet. Trisodium citrate (TSC) and disodium hydrogen phosphate (DSHP) were added in 1:0, 0:1, 2:1, 1:1 and 1:2 ratios as emulsifier, and the product was packaged in pre-sterilized tin cans. The most suitable TSC:DSHP combination was 1:2, added at 3%. Optimum heat treatment for the PCS was 85 degrees C/5 min and homogenization improved body, texture and appearance; PCS with pH 5.7 had the best sensory properties. Addition of 0.1 or 0.2% Nisaplin, potassium sorbate or Delvocid preservative to PCS packaged in tin cans and stored at 8 and 30 degrees C had no marked effect on shelf-life or on sensory quality apart from slight coarseness with all preservatives except 0.1% Nisaplin. The product remained acceptable for 15 days at 30 degrees C and 12 months at 8 degrees C.