Influence of type of culture used for coagulation of cheese milk on composition, physico-chemical, rheological and sensory attributes of Processed Cream Cheese based (PCCB) Spread
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Authors
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Hasmukhbhai Gokalbhai Patel
Sheth M.C. College of Dairy Science
Anand Agricultural University
Anand-388110
Abstract
ABSTRACT
Cream cheese is one of the most popular soft cheese products in North America. It is used as a spread on bread, as a salad dressing, in sandwiches and as an ingredient for making several kinds of desserts, such as cheesecake. Cream cheese is a soft, mild, rich, unripened cheese and is a creamy white, slightly acidic tasting product with a diacetyl flavor. Starter culture plays an important role in sensory and also the textural characteristics of cheese. Hence, for development of technology for Processed cream cheese based (PCCB) spread manufacture, different type of culture i.e. (i) FD-DVS R-704 (Lactococcus lactis subsp. lactis; Lactococcus lactis subsp. cremoris), (ii) FD-DVS YF-3331 (Lactobacillus delbrueckii subsp. bulgaricus; Streptococcus thermophilus) and (iii) FD-DVS YF-3331 and FD-DVS ST-BODY- 4 (Streptococcus thermophilus) (combination of two culture) were studied so that an optimum level yielding best organoleptic characteristics in final product can be selected. Based on the results obtained, a combination of two culture YF-3331+ STB-4 for coagulation of cheese milk has been selected considering the economic point of view and sensory quality.
