Physicochemical, Textural, Rheological and Sensory Properties of Full Fat and Low Fat Buffalo Milk Whey Cheese Spreads
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Authors
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Veena
DSLD CHEFT, Devihosur, Haveri
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Avinash
College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
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Nitika
College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
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Panav Kumar
College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
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Shivam
College of Dairy and Food Science Technology, Guru Angad Dev Veterinary and Animal Sciences University, Ludhiana
Keywords:
Whey cheese spread, Mozzarella cheese whey, Buffalo milk, Textural properties, Rheological properties, Sensory propertiesAbstract
Low fat and full fat whey cheese spread (WCS) manufactured by heat and acid coagulation of buffalo milk Mozzarella cheese whey (MCW) and buffalo milk mixed in a ratio of 80:20 (v/v). The cheese curd was then blended with salt (1.5%) and guar gum (0.4%) after adjustment of moisture content to 75% (w/w) to obtain spreadable whey cheese. The objective of this study was to investigate the impact of fat on the physicochemical, textural, rheological and sensorial characteristics of WCS. Low fat whey cheese spread (LF-WCS) had higher (P<0.05) protein, ash, acidity, dynamic modulus (G′ and G"), critical stress, firmness, work of shear, stickiness, work of adhesion values as compared with high fat whey cheese spread (HF-WCS). All the sensory attributes were found statistically significant for both the samples. Results indicated that fat content of the buffalo milk had significant impact on quality characteristics of WCS.
