In/. Duir~ Journul 5 (1995) 191-209 0 1995 Elsevier Science Limited Printed in Ireland.

All rights reserved ELSEVIER 0958.6946/95%9.50

Quality of Processed Cheese Spread Made Using Ultrafiltered Retentates Treated with some Ripening Agents

M. E. Aly, A. A. Abdel-Baky,
Food Science Department, Faculty of Agriculture,

S. M. Farahat
Zagazig University, Egypt

& U. B. B. Hana
International Dairy and Foods Company (Milky Land), Al-Asher-men-Ramadan Egypt (Received 10 December 1992; revised version accepted City,

1I January

1994)

ABSTRACT A study was made on the use of rapidly ripened ultrqjiltered retentates in the manu,f&ture of processedcheese spread. An initial study was made to evaluate the effectiveness ofsome ripening agents in acceleratingflavour development in the retentates. The results showed that good-quality,flavour could be obtained by using a combination of O.O.Y% sodium dodecylsulphate (SDS) and 0.005% of u commercial lipuse preparation after incubation at 32C ,for 5 days. Mature Ras cheese used for the manufacture ofprocessed cheese spread was replaced by SDS-lipase-treated retentates ut levels of 0. 20, 40, 60, 80 or 100%. The resultant cheese spreads were stored,for 3 months ut refrigerator (5-8C) or room temperature (20-25C). The results indicated thut increasing the level ofreplacement qf mature cheese by a ripened retentate tended to increase the moisture content in the resultant cheese spreads, However, this treutment did not sigr@antly affect the ,fat, salt or pH values qf the resultant product. Levels qf soluble N, non-protein N and total volatile,fatty ruins in the experimental processed cheese spread were signjficantly higher than in the controls. This was more marked during storage at room temperature than at 5M3C. Increusing the level of ripened retentate used tended to increase the numbers of total bucteria, spore+rmers. and proteolytic and lipolytic bacteria in the cheese spreuds, especially those stored at room temperature. Processed cheese spreads containing rapidly!ripened retentates had good melting properties. Replacing up to 80% qf mature Rus cheese solids by SDSlipase-treated retentate gave a product with,flavour, consistency and colour superior to the controls, whenfresh or qfter storage. *To whom correspondence should be addressed 191

192

M. E. AIy et al.

INTRODUCTION Processed cheese products have been important commercial foods since the early years of this century (Meyer, 1973). In Egypt, most of these products are made mainly from blends containing imported Cheddar and Gouda cheeses as well as locally produced Ras cheese. The imported cheeses are usually stored for a long period, resulting in defects in their flavour and consistency. On the other hand, locally produced Ras cheese requires a long ripening period to develop the desired flavour and body characteristics, and this increases the total capital cost of production. Moreover, natural cheese production is relatively inefficient in recovering proteins from milk, removing only about 80% of total milk proteins. Recently, the attention of cheese manufacturers has been drawn to the overall efficiency of recovering milk proteins. Application of ultrafiltration to produce a milk concentrate for subsequent incorporation into processed cheese products as a partial replacement for natural cheese has been shown to be feasible (Kumar & Kosikowski, 1977; Kumar, 1979; Sood & Kosikowski, 1979; Tamime et al., 1990). In the present work, attention was focused on evaluating the effectiveness of some ripening agents in accelerating flavour development in ultrafiltered retentates to produce rapidly ripened products having flavour characteristics similar to that of mature Ras cheese. Evaluation of the quality of processed cheese spread made using the best ripened retentates immediately after manufacture and during storage at refrigerator or room temperature was also investigated.

MATERIALS Materials

AND METHODS

Fresh cows milk was obtained from the collection centre of the International Dairy and Foods Company (Milky Land), Al-Asher-men-Ramadan City, Egypt. Skim milk powder (Dairy Crest, England) was used. A freeze-dried mixed-strain starter, consisting of Lactococcus lactis ssp. lactis, L. lactis ssp. cremoris and L. lactis ssp. diacetylactis (Chr. Hansens Laboratorium, Copenhagen, Denmark) was used. Lamb lipase 4000 and protease P. 41 were obtained from Hansens Laboratorium. Sodium dodecylsulphate (SDS; CHs(CH2)i ,OSOsNa) was obtained from BDH Chemicals Ltd, Poole, UK. Butter oil imported from Belgium was used. Ripened Ras cheese, aged for 90-120 days, was prepared at the International Dairy and Foods Company (Milky Land) according to the method described by Abdel-Tawab (1963). The emulsifying salt used was JOHAS$ (Hansens Laboratium). Methods
Preparation of ultrajiiltered whole milk retentate treated with ripening agents Cows milk (3% fat and 8.5% SNF was pasteurized at 75C for 10 s, cooled to 50C

and ultrafiltered using a UF unit (Model 37-18-5 GR 6, PP-2228-8 1, Pasilac, Denmark). The total solids content of the final retentate was almost 35%. The retentate was heated to 85C for 2 min, homogenized at 150 kg/cm2 and cooled to 30C. It was divided into five portions and treated with ripening agents as follows:

193

(A) (B) (C) (D) (E)

control (without additions): sodium dodecylsulphate (SDS, 0.05%); SDS (0.05/0) plus commercial lipase preparation SDS (0.05%) plus cheese culture (1%); commercial proteinase preparation (0.005%) preparation (0.005%).

(0.005%); plus commercial lipase

The maximum level of SDS permitted in foods by the US Food and Drug Administration is 0.1% (Lapedes, 1977). Each portion of retentate was subdivided into six aliquots, packaged in lidded plastic cups and incubated for 10 days An aliquot of each at 32C to enhance flavour develoyl-- nt in the retentates. portion was taken for analysis after 0, 1, 2, 3, 5, 7 and 10 days of incubation. All treatments were carried out in triplicate. Manufacture of processed cheese spread

In light of results of the first trial, ultrafiltered retentate treated with SDS (0.05%) and commercial lipase preparation (0.005%) and incubated at 32C for 5 days was used in the manufacture of processed cheese. Solids of mature Ras cheese were replaced by solids of SDS-lipase-treated retentate at levels of 20, 40. 60, 80, or 100%. In addition, control processed cheese spread was made using mature Ras cheese only. The composition and percentage of ingredients used in the formulation for each batch of processed cheese are given in Tables 1 and 2. The batches were made at the International Dairy and Foods Company, Al-Asher-men-Ramada City. The ingredients for each type of processed cheese were mixed and heated at 8559OC by direct injection of steam at a pressure of 3--5 kg/cm within 4-5 min and held for 3 min (Meyer, 1973). The resultant processed cheeses were packed in 120-g aluminium-foillined cardboard cartons and stored for 3 months at room (20-25C) or refrigerator (5-8C) temperature. Three replicates were made for each batch. Samples of processed cheese spread were analysed and evaluated at monthly intervals for 3 months for sensory properties. Chemical analysis Retentate and cheese samples were analysed for moisture, fat, salt, total N, pH 4.6 water-soluble N and non-protein nitrogen (NPN) as described by Ling (1963). pH was measured directly in the cheese or retentate samples (Knick-Digital pH Meter, Model 646, Denmark). Total volatile fatty acids (TVFA) were determined as described by Kosikowski (1978). Meltability characteristics of the cheese samples were determined by the method of Fernandez and Kosikowski (1986) as follows. The cheese samples were taken using a No. 10 cork borer. The cylindrical sample obtained was sliced into discs of 4-mm thickness and four discs from each sample were placed on a Whatman No. 42 filter paper and heated in an atmospheric oven at 100C for 10 min. The area of the melted discs was measured with a planimeter (Ushikata, Electronic Digital Planimeter 220 L, with read-out unit No. 96737, Tokyo, Japan). Meltability was expressed as the percentage difference between the area of melted and original discs.

194

M. E. Aly et al.

Ingredients Used in the Preparation

TABLE 1 of Blends for Processed Cheese Spread (kg/l00 kg of Blend) Degree of substitution (%)

Ingredient
0.0

20 47.09 Il.00 5.54 5.54 3.00 27.83 100

40 38.34 23.50 5.60 6.20 3.00 23.36 100

60 28.35 37.85 5.67 6.94 3.00 18.19 100

80 16.99 54.30 577 7.80 3.00 12.14 100 -

100

(control) Ras cheese Ripened retentate Skim milk powder Butter oil Emulsifying salts Added water Total 54.81 5.22 5.22 3.00 31.75 100 77.17 6.24 8.44 3.00 5.15 100

Chemical Composition Property Moisture (%) Fat (%) (in dry matter) Total N (%) (in dry matter) Soluble N/TN (%) TVFA PH

TABLE 2 of Ingredients Used for Processed Cheese Spreads Skim milk powder 4.00 1.04 6.56 Ras cheese 37.30 52.60 6.49 20.50 18.32 5.00 Ripened retentate 64.00 53.25 6,80 28,70 21.00 5.06 Butter oil 0.50 99.50 -

TVFA: Total volatile fatty acids (ml 0.1~ NaOH per 100 g cheese or retentate).

Milk powder was also analysed for moisture, fat and total N according to Ling (1963).
Bacteriological examination

The total bacterial counts and spore-forming bacteria of retentates and processed cheeses were determined according to the American Public Health Association (APHA, 1978), using nutrient agar medium (Difco); plates were incubated at 32C for 3 days. Proteolytic (Milk agar, Difco) and lipolytic bacterial counts (Tween agar, Difco) were determined according to the methods recommended by Harrigan and Margaret (1976); plates were incubated at 37C for 3 days.
Sensory evaluation

All retentate samples were evaluated for flavour development on an eight-point scale (Singh & Kristoffersen, 1970). The cheese samples were scored by the scheme described by Meyer (1973) with a maximum score of 20, 40 and 40 points

Quality

~fproresseci

cheese sprecrrl

195

for outer evaluation Statistical The results ( 1980).

appearance, was carried analysis obtained

inner appearance and flavour, out by a panel of five judges.

respectively.

Sensory

were statistically

analysed

according

to Steel and Torrie

RESULTS

AND

DISCUSSION

Trial I: Effect of some ripening agents on retentate quality

Chemical composition and some ripening indices qfretentates

The gross compositions of the various retentates were found to be nearly the same (Table 3). All retentates showed a significant decrease in pH during incubation (Table 4). This could be due to the fermentation of residual lactose to lactic acid by the action of organisms that had survived the heat treatment of the retentates (Table 5). Although the retentates had relatively low bacterial counts, incubation at 32C for a period of 10 days could contribute to the observed decrease in the pH of the retentates. The levels of water-soluble N (WSN), non-protein nitrogen (NPN) and total volatile fatty acids (TVFA) increased significantly in all retentates during incubation (Table 4). These results could be attributed to the residual activity of heatresistant proteinases and lipases of a high psychrotrophic count in the milk before initial pasteurization, as well as milk plasmin activity. Retentates treated with ripening agents showed higher (P < 0.01) levels of WSN, NPN and TVFA than the control retentate, and this was particularly marked in SDS-lipase-treated retentate and in proteinaseelipase-treated retentate. The levels of WSN, NPN and TVFA in those retentates after 3 days of ripening were similar to those in the control retentate after IO days incubation. This could be explained on the basis that SDS or proteinase solubilized part of the casein, thereby reducing the relative casein content (the ratio of insoluble casein N to total casein N) and the lipase enhanced lipolysis, with the liberation of free fatty acids.

TABLE 3

Composition
Constituent

of Retentates Treated with Ripening Agents (Average of Three Replicates)

(I%) Control SDS Retentates SDS + lipase treated with Lipuse + proteinuse

SDS + cheese culture

Moisture Fat (in dry matter) Total N (in dry matter)

64.00 52.71
6.86

64.30 53.22
6.86

64.30 53.52
6.84

64.40 52.80
6.91

64.50 52.95
6.84

SDS: Sodium dodecylsulphate.

Changes Control SDS SDS + lipase SDS + cheese culture Retentates treated with Lipase + proteinase

in Retentates

Treated

with Ripening

TABLE 4 Agents During Incubation (Average of Three Replicates)

Property

Incubation period (days)

PH

pH 4.6 water-soluble

N (% of total N)

$ F1 b P (D ;; I

Non-protein

N (% of total N)

Total volatile fatty acids (ml 0.1~ NaOH per 100 g retentate)

1 2 3 5 7 10 1 2 3 5 7 10 1 2 3 5 7 10 1 2 3 5 7 10 6.52 6.11 5.48 5.11 4.92 4.83 12.9 14.0 14.4 15.7 17.2 18.5 1.7 2.4 3.8 4.3 5.3 6.5 1.8 2.4 3.6 4.8 6.0 8.4

6.52 5.32 5.12 4.85 4.46 4.32 15.2 16.1 17.7 20.3 24.0 27.5 3.2 4.2 5.3 7.3 8.4 9.5 2.0 2.8 3.8 5.0 6.4 10.0

6.52 5.33 5.14 4.78 4.38 4.28 16.0 17.8 19.0 22.2 26.5 30.6 3.8 5.2 6.3 8.4 9.5 10.6 3.6 5.6 7.9 9.4 12.6 23.4

6.52 4.95 4.35 4.13 4.02 3.83 15.2 16.5 18.0 20.0 22.9 25.0 3.2 4.3 5.3 7.4 8.5 8.9 2.8 3.8 4.6 5.6 7.8 16.8

6.52 5.86 5.38 5.11 4.82 4.65 15.8 17.0 18.6 22.0 23.9 29.5 3.2 4.5 5.8 7.3 8.4 9.6 3.0 4.8 7.6 9.0 13.6 26.2

SDS: Sodium dodecylsulphate.

Changes Control SDS SDS + lipase SDS + cheese culture Retentates treated with

in the Microflora

of Retentates

Treated

TABLE 5 with Ripening Agents During Incubation (Average of Three Replicates)

Microbial

t_vpe

Incubation period

(days)

Lipase iproteinase

Total bacterial 35 37 38 42 35 37 42 45 35 37 42 45 37 40 45 47

counts

x lO/g

2 3 5

35 31 40 43

7 10 43 50 22 25 28 30 33 35 35 37 40 45 30 32 32 37 27 30 47 55 25 47 57 27

Spore-formers

x lO2/g

52 62 24 27 29 31 33 37

47 53 27 30 32 35 37 43

fQ % ET 4: .% 2 : 2 2 Q_ > m 9 % s 2 L

3 5

7 10

SDS: Sodium dodecysulphate

198 Total bacterial and spore-former

M. E. Aly et al. counts ofretentates

Retentate treated with the various ripening agents showed higher (P < 0.01) bacterial counts and numbers of spore-formers than controls (Table 5). This could be explained on the basis that treated retentates contained higher levels of soluble nitrogenous compounds which stimulated the growth and activity of the microflora present.
Flavour evaluation of retentates

Table 6 shows the average flavour scores for retentates as affected by some ripening agents. These results indicate that treatment of retentates with SDS alone or in combination with lipase or cheese culture or with the proteinaselipase mixture significantly improved (Table 7) the flavour of retentates during incubation compared with the control. SDS-lipase combination or proteinaselipase mixtures were the most effective in this respect, and the former was most effective after incubation for 5 days. These results may be attributed to the higher levels of proteolysis and lipolysis (Table 4). Flavour scores reached their maximum at the fifth day of incubation in the retentates of the various treatments, then decreased with prolonged incubation, as a result of the detection of a bitter taste and a rancid flavour in the treated samples. Trail II: Effect of replacing mature Ras cheese by SDS-lipase-treated retentate on the quality of processed cheese spread
Chemical composition of cheese

The results presented in Table 8 show that replacing mature cheese by SDSlipase-treated retentate gave a product containing somewhat more moisture than the control product, associated with a slight increase in fat. These observations were more marked at the higher replacement levels. However, the moisture and fat contents of all cheese spreads were within the legal limits. El-Neshawy et al. (1987) reported that using enzyme-treated cheese and slurries tended to slightly increase the moisture content of processed cheese spread.

TABLE 6
Sensory Evaluation of Retentates Treated with Ripening Agents (Average of Three Replicates) Retentates treated with SDS
0

Incubation period (days)

Control

SDS + lipase 4 6 I 8 6 4

SDS + cheese culture 0 2 3 4 4 3

Lipase + proteinase 3 5 7 7 5 3

2 3 5 7 10

1 2 4 4 6

2 4 5 7 6 4

Flavour scores: 0, absent; 1-2, slight; 3-4, definite; 5-6, pronounced; 7-8, very pronounced.

Analysis Mean of squares Water-soluble N 37.590** 91.050** 2.273 51.510** 60.370** 10.106 82.470** 156.050** 16.343 335.890** 2 173.260** 21,069 Non-protein N Total volatile fatty acids Total bacterial count

of Variance

for the Effect of Ripening

TABLE 7 Agents and Incubation Period on some Properties

of Retentates

Source of variance

df

PH

SporeTformers count 45,675** 128,290** 8.068

Flavour

(0 B =r .C .C. 3 2 2 104.550** 92.170** 14.332 : z

Effect of ripening agents Effect of incubation period Error Total

4 5 20 29

4.840* 22,390** 1.463 -

df: Degree of freedom.

* P < 0.05. ** P < 0.01.

% G 2 %

200

M. E. Aly et al. TABLE 8

Gross Chemical Composition

of Processed Cheese Spread as Affected by Replacing

Mature Cheese by Ripened Retentate (Average of Three Replicates)

Property Storage Storage period temperature (months) Degree qfsubstitution (%) 0.0 (control) 20 40 60 80 100

Moisture (%)

Fresh Refrigerator 3
Room

52.48 52.20
52.30 43.42 43.48 43.58 2.75 2.92 2.93 5.71 5.57 5.53

53.29 53.61 54.53 55.15 55.52 53.21 53.52 54.32 55.10 55.51
53.20 44.23 44.28 44.31 2.89 2.98 2.92 5.72 5.58 5.52 53.41 44.42 44.48 44.61 2.86 2.91 2.91 5.60 5.43 5.40 54.45 45.40 45.43 45.48 2.81 2.92 2.94 5.65 5.45 5.38 55.08 4602 46.07 46.09 2.72 2.86 2.89 5.69 5.52 5.49 55.31 46.25 46.50 46.46 2.81 2.93 2.96 5.76 5.63 5.59

3 Fresh Refrigerator 3 Room 3 Salt (DM) (%) Fresh Refrigerator 3 Room, 3 PH Fresh Refrigerator 3 Room 3 Fat (DM) (%) DM: Dry matter. Refrigerator temperature,

5-8C; room temperature, 20-25C.

Replacing mature cheese by SDS-lipase-treated retentate had no effect on the salt content or pH of the processed cheese spread, either after manufacture or during storage. During storage at refrigerator or room temperature, there were no marked changes in the moisture, fat or salt contents of the cheese spreads. The general trend of these results is in agreement with those reported by Emara (1984) AbdelBaky et al. (1987) and El-Neshawy et al. (1987). The pH of cheese spreads during storage at refrigerator or room temperature decreased by about 0.2 units below that of fresh product. This could be due to the hydrolysis of the polymerized polyphosphates present in the Joha emulsifying salts and their interaction with proteins (Caric et al., 1985).
Soluble nitrogenous compounds and total volatile,fatty acids in cheese

The level of WSN in the cheeses (Table 9) was found to be higher than the original value in corresponding blends (Table 2). This could be due to the effect of emulsifying salts during processing, as they increase the solubility of casein through the formation of sodium caseinate. The results presented in Table 9 show that replacing mature Ras cheese by rapidly ripened retentate significantly increased the levels of WSN, NPN and TVFA in the fresh cheese spreads compared with the control, the extend of the increase being related to the level of ripened retentate used in the manufacture of the cheese spreads. This is attributed to the higher levels of both soluble nitrogenous compounds and TVFA in the ripened retentate (Table 2). The WSN, NPN and TVFA levels in the processed cheese spreads increased significantly during storage, especially at room temperature. The increases in the nitrogen

Soluble

Nitrogen,

Non-protein

Nitrogen

TABLE 9 and Total Volatile Fatty Acids in Processed Cheese Spread Cheese by Ripened Retentate (Average of Three Replicates) as Affected by Replacing Mature Storage period (months) 0.0 (control) 20 40 60 80 Degree of substitution (%J) 100

Propera

Storage temperatureil

pH 4.6 water-soluble (% of total N)

Refrigerator

y 2

Room

Fresh 1 2 3 1 2 3 Fresh

Non-protein N (% of total N)

Refrigerator 2 3

Room 2 3 Fresh

Q 5 2 2 Q_ $2 G 2 g

Total volatile fatty acids (ml 0.1~ NaOH per 100 g cheese)

Refrigerator 2 3

Room 2 3 20&25C.

46.85 46.93 47.07 47.17 47.08 47.35 47.57 25.40 25.80 25.90 26.20 25.80 26.40 26.60 18.00 20.00 22.00 24.00 22.00 24.00 24.80

46.81 46.97 47.22 47,44 47.37 47.64 48.08 25.80 25.90 26.20 26.40 26.10 26.40 26.70 18.00 20.00 20.80 21.60 23.40 24.80 26.40

47.08 47.17 47.28 47.37 47.44 47.78 48.00 28.00 28.80 28.90 29.20 28.90 29.00 29.40 20.00 23.00 23.40 24.00 24.40 26.00 27.20

47.47 47.65 47.83 47.89 47.87 48.32 48.92 29.60 29.80 30.30 30.60 30.10 30.50 30.60 22.00 23.40 23.60 24.40 24.60 28.00 29.20

48.08 48.27 48.48 48.56 48.38 48.73 49.78 30.10 30.70 30.90 3 1.20 30.90 31.10 31.30 22.40 23.60 23.80 24.80 25.00 28.80 29.60

48.68 48.87 49.08 49.16 48.98 49.44 49.78 30.10 30.90 31.10 31.30 31.10 31.30 31.60 22.60 24.00 24.40 25.00 25.20 29.60 30.40

Refrigerator

temperature,

5-8 C; room temperature,

Bacteriological

Examination

of Processed

Cheese

TABLE 10 Spreads (Average of Three Replicates), Ripened Retentate (Counts x 10/g) as Affected by Replacing Storage period (months) Degree of substitution (%) 60

Mature

Cheese

by

Microbial

type

Storage temperature

z . 80 100

0.0
20 40 (control)

Total bacterial 14 15 16 18

count

Refrigerator

Fresh 1

17 18

19 21

21 22

23 25

9 k k2 a

Room

Spore-formers

count

Refrigerator

Room

2 3 1 2 3 Fresh 1 2 3 1 2 3 17 16 28 48 40 6 9 12 10 17 22 20 20 18 32 53 48 7 9 14 11 18 30 24

26 22 33 59 50 9 11 14 12 21 40 30

29 23 37 63 55 10 13 16 14 2.5 45 40

32 24 41 68 57 12 13 17 14 26 47 40

36 28 44 70 60 14 16 19 15 29 54 50

Proteolytic

bacterial

count

Refrigerator

Room

Lipolytic

bacterial

count

Refrigerator

9 9 13 12 22 30 28 10 10 12 11 23 39 35

Room

Fresh 1 2 3 1 2 3 Fresh 1 2 3 1 2 3 2&25C.

4 6 I 6 16 18 15 5 6 7 6 16 30 29 7 8 9 8 19 26 20 I 8 9 8 19 32 31

5 I 8 8 18 22 20 6 I 8 7 18 31 30

8 9 11 10 19 30 25 7 8 9 8 21 31 30

8 8 12 11 20 32 29 9 9 11 10 23 33 30

p Es _ r_ c 3 ; 2 % c. z 2 m

Refrigerator

temperature,

5-8C;

room temperature,

204

M. E. Aly et al.

fractions or in TVFA during storage may be due to the residual activity of heatresistant proteinases and lipases, respectively, present in the blend (Abdel-Baky, 1979). The general trend of the results is in agreement with those of Abdel-Baky et al. (1987) and El-Neshawy et al. (1987).
Bacteriological quality of cheese

The results in Table 10 show that replacing mature Ras cheese by rapidly ripened retentate in the blends used for the manufacture of processed cheese spreads tended to increase (P < 0.01) the total bacterial, spore-formers, and proteolytic and lipolytic bacterial counts in the resultant spreads. These increases in bacterial counts were related to the level of ripened retentate used in the spreads. ElNeshawy et al. (1987) found that using enzyme-treated cheese curd slurries tended to slightly increase the total bacterial and spore-former counts in processed cheese spreads. As shown in Table 10, the bacterial counts increased in all processed cheeses during storage, reaching a maximum during the second month and decreasing thereafter owing to unfavourable condition during storage, e.g. low pH and relatively high salt content (Hood & Smith, 1951). The bacterial counts were higher in all spreads stored at room temperature than in those stored in the refrigerator. Similar results were obtained by Emara (1984) Abdel-Baky et al. (1987) and El-Neshawy et al. (1987).
Melting properties of cheese

Table 11 shows that processed cheese spreads containing rapidly ripened retentate had higher (P < 0.01) melting indices compared with controls. Increasing the level of ripened retentate in the blends tended to increase the meltability of the cheese spread. This may be due to the higher level of soluble N in the ripened retentate compared with natural Ras cheese. Sood and Kosikowski (1979) reported that the melting index of processed cheese is controlled largely by the TABLE 11 Meltability of Processed Cheese Spread as Affected by Replacing Mature Cheese by Ripened Retentate (Average of Three Replicates)
Storage temperatureh Storage period (months) Degree of substitution (%) 0.0 (control) 20 40 60 80 100

Fresh Refrigerator
1

2 3 Room
1

2 3

20.50 18.00 17.00 16.50 20.20 19.00 18.30

22.00 20.50 19.60 17.80 22.50 21.00 19.50

2500 23.50 21.70 20.90 26.00 24.30 22.00

30.50 26.30 23.50 23.00 29.00 25.80 25.00

33.60 26.90 25.00 24.00 30.00 28.50 27.00

35.00 30.00 28.60 27.00 31.50 29.80 28.00

Expressed as the percentage difference between the area of the melted disc of cheese sample Refrigerator temperature, 54C; room temperature, 20-25C.

and the original

Quality ofprocessed cheese spread

205

ratio of insoluble casein N to total casein N in the ingredients. They showed that a higher soluble protein content in the initial processed cheese mass yielded a product with increased meltability. Replacement of calcium by sodium, present in emulsifying salts, may contribute to the improved melting properties of the products; Johns and Ennis (1981) have shown that the solubility of whey proteins was progressively increased on replacement of calcium by sodium at all pH values. As shown in Table 11, the melting properties of processed cheese spread made from different blends deteriorated during storage, and spreads stored at room temperature showed slightly higher melting indices than those stored in a refrigerator. The general trend of these results is in agreement with those reported by Hagrass ef ul. (1984) and Gouda and El-Shibiny (1987).

The average scores for processed cheese spread made from blends containing rapidly ripened retentate are shown in Table 12. It is clear from these results that replacing up to 80% of mature Ras cheese solids by SDS-lipase-treated retentate resulted in a processed cheese with superior flavour, consistency and colour to the control product. During storage at refrigerator or room temperature, the experimental cheese spreads showed a better flavour and appearance than the control. Statistical analysis (Table 13) showed that the differences in total scores of processed cheeses as affected by replacing mature cheese by ripened retentate were significant (P < 0.01) during storage at refrigerator or room temperature. These results may be explained on the basis that the high levels of WSN and TVFA in the ripened retentate are essential contributors to the improved flavour and appearance of the resultant product. Kosikowski (1978) and Lazaridis er ul. (1981) showed that increasing the extent of proteolysis of cheese proteins gave a softer and more meltable processed product. In addition, accelerated lipolysis provided a pool of flavour compounds which enhanced cheese flavour. Kumar (1979) and Sood and Kosikowski (1979) reported that using retentates containing small amounts of added food-grade fungal proteinase and lipase preparations improved the quality of the resultant cheese.

REFERENCES Abdel-Baky, A. A. (1979). A study on the characteristics of pasteurized cheese and its stability in long term storage for determining the suitability of its production for
tropics. Ph.D. Thesis, Oslztyn, Poland. Abdel-Baky, A. A., El-Neshawy, A. A., Farahat, S. M. & Desoki, M. E. (1987). The use of Ras cheese made by direct acidification in the manufacture of processed cheese spreads. Egyptian J. Dairy Sci., 15, 273-85. Abdel-Tawab, G. (1963). Manufacture of Ras cheese from pasteurized milk. Ph.D. Thesis, Ain Shams University, Egypt. Cited by Youssef, A. M. (1966). MSc. Thesis, Ain Shams University, Egypt. American Public Health Association (1978). Standard Methods of the E.uamination of Dairy Products, 15th edn. APHA, Washington, DC. Caric, M., Gautar, M. & Kalab, M. (1985). Effects of emulsifying salts on the microstructure and other characteristics of process cheese -- a review. Food Microstruct., 4, 297m-312. Rc+rences continued on p. 209.

Sensory Properties Properties Degree of substitution 0.0 (control) 60 20 40 (%)

of Processed

Cheese Spread as Affected

TABLE 12 by Replacing Mature Cheese by Ripened Retentate (Average

of Three Replicates)

Storage temperature

Storage period (months)

80

100

Room

Fresh

Outer appearance Inner appearance Flavour Total Outer appearance Inner appearance Flavour Total Outer appearance Inner appearance Flavour Total Outer appearance Inner appearance Flavour Total 18 25 35 88 17 34 34 85 17 33 32 82 16 31 33 80 18 36 36 90 17 35 37 89 17 35 35 87 17 33 35 85 18 36 37 91 18 35 36 89 18 35 35 83 17 35 35 87

18 36 38 92 17 34 39 90 18 35 36 89 17 35 35 87

19 39 39 97 18 36 39 93 18 36 38 92 17 35 36 88

16 36 36 88 16 34 32 82 16 34 32 82 14 32 33 79

3 h 5 2 ;; 2

Refrigerator

Fresh

Outer appearance Inner appearance Flavour Total Outer appearance Inner appearance Flavour Total Outer appearance Inner appearance Flavour Total Outer appearance Inner appearance Flavour Total I8 36 36 90 18 36 36 90 17 35 36 88 16 34 34 86 18 36 31 91 18 36 36 90 18 36 36 90 17 36 36 89 19 39 39 97 19 37 39 95 18 31 38 93 18 35 38 91 16 36 36 88 16 36 36 88 16 33 33 82 15 33 34 82 18 36 38 92 18 36 38 92 18 35 38 91 17 34 39 90 was 20, 40, and 40, respectively.

18 35 35 88 18 34 34 86 17 33 33 83 16 32 34 82

p EY 2 2 S $

Maximum score for outer appearance, inner appearance and flavour Refrigerator temperature, 558C; room temperature, 2&25C.

Q_ S 2 % s ;: E.

TABLE

13

Analysis of Variance for the Effect of Degree of Substitution of Mature Cheese with Ripened Retentate and Storage Period on some Properties of Processed Cheese Spread
Mean of squares Total volatile fatty acids Spore-former-s Proteolytic count bacterial count Lipolytic bacterial count Total bacterial count Meltability Total score

Source of

df

variance

Water-soluble Non-protein N N

(S-SC) 82.960** 78.200** 3.860 25.980** 32.840** 0.201 14.150** 11.820** 0.070 12.198** 111.950** 44.690** 2.166* 0.570 0.106 53.790** 46.760** 1.133

is
h L ; a 10.780** 12.860** 0.177 -

Refrigerator temperature Effect of degree of substitution 5 Storage period 3 Error 15 Total 23

1.168** 2.000** 0.042 -

20.540** 1.016** 0.053 -

Room temperature (20-25C) Effect of degree of substitution 5 2.400** Storage period 3 1.540** Error 15 0.092 Total 23 13.340** 66.340** 0.912 156.530** 2045.540** 4.427 -

20.140** 1.600** 0.026 -

791.430** 234.180** 11,584

48.700** 432.400** 6.613

21.640** 83.400** 818.190** 17.990* 1.619 4.189 -

51.390** 24.290** 1.634

df: Degree of freedom. * P < 0.05. ** P < 0.01.

Quality qfprocessed cheese spreud

209

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