Effect of fat content, fat replacers and emulsifying salts on half and low-fat processed cheese spreads

Abstract EN

Low fat processed cheese spreads of different fat content (7% and 12%) were prepared from mixtures of fully ripened Ras cheese and rennet curd prepared by rennet coagulation of UF skimmed milk retentive (20% total solids).

In addition to the cheese base, commercial fat replacers (Simplesse®100, whey protein concentrate, or Jursalium artichoke) were added.

Three different commercial emulsifying salts (Joha S4, Joha SE and Joha S9) were used at the ratio of 3.25%.

Cheese spreads were analysed for gross chemical composition, microbiological quality, colour parameters, melt ability, oiling off and sensory attributes.

Also, the cheese microstructure was examined by transmission electron microscope (TEM).

The total solids and fat contents of the resultant low fat processed cheese spreads were in accordance of the Egyptian Standards for half fat and low fat cheese spreads, respectively.

The colour and sensory attributes of processed cheese spreads from different treatments were comparable to the control (full fat).

Low total bacterial count and aerobic spore-formers count were found in spreads from different treatments.

The use of the Joha S4 and SE emulsifying salts had no marked effect on the composition and quality of spreads containing 12% fat but gave a product of inferior quality when used with the formulation containing 7% fat.

Joha S9 emulsifying salt gave good quality spread containing 7% fat.

Differences in the microstructure of low fat spreads and control reflected the differences in its fat content and also their content of fat replacers.