Effect of level of fat on compositional, physico-chemical, rheological and sensory attributes of processed cream cheese based (PCCB) spread

Abstract

There are many varieties of cheese with differing characteristics, appeal and associated uses. Cream cheese is one such product which has potential of gaining popularity among the Indian consumers. Cream cheese is a soft, mild, rich, unripened cheese and is a creamy white, slightly acidic tasting product with a diacetyl flavor. It is usually manufactured by the coagulation of cream or mixture of milk and cream by acidification with starter culture and is ready for consumption after the manufacturing process is complete. Fat plays an important role in physico-chemical, sensory and also the textural characteristics of cheese. Hence, for development of technology for Processed cream cheese based (PCCB) spread manufacture, different levels of fat i.e. 2, 4 and 6 (percent of milk) were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. The product was made from milk standardized to 4 percent fat level and added with cream (45 percent) @ 45 per cent of cheese curd at the time of mixing in Stephan kettle. Based on the economic as well as sensory quality obtained, a level of 4 per cent fat for standardization of cheese milk has been selected.