STANDARDISATION AND QUALITY ASSESSMENT OF MANGO PULP INCORPORATED CHEESE USING STREPTOCOCCUS THERMOPHILUS
18 / 5
Authors
-
DELGI JOSEPH C
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
-
SHARON C L
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
-
SEEJA THOMACHAN PANJIKKARAN
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
-
K T SUMAN
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
-
ATHIRA RAJ
epartment of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
-
A S SREELAKSHMI
Department of Community Science, College of Agriculture, Kerala Agricultural University, Vellanikkara, Thrissur - 680656, Kerala, India
Keywords:
Cheese, Mango pulp, Organoleptic evaluation, StandardisationAbstract
The present experiment was carried out in 2023 at the Department of Community Science,
College of Agriculture, Vellanikka, Kerala Agricultural University. It focused on the development
and quality assessment of cheese incorporated with mango pulp using S. thermophilus as the
starter culture. The microbial populations prepare starter culture was determined through serial
dilution and plating on M17 agar at 37°C for Streptococcus count. Mango pulp was incorporated
in to cheese at different concentrations from 10% to 25% while plain cheese served as the
control.After evaluating the sensory qualities, it was found that the cheese prepared with 10
percent mango pulp had an overall acceptability score of 8.38. Based on the sensory results,
both the control and optimised sample were subjected to physio-chemical evaluation. The mango
pulp enriched cheese showed moisture content of (56%), energy (289 kcal), carbohydrate (15.67g
100g-1), protein (20.78g 100 g-1), fat (17.98g 100 g-1), pH (4.78) and titratable acidity (0.56) in the
mango cheese.Enumeration of starter culture indicated adequate microbial viability during cheese
preparation. The results indicated the feasibility of producing nutritionally enriched cheese through
incorporation of mango pulp.
References
Eneche. 1991. The formation of cheese curd.
In B. A. Law (Ed.), Technology of cheese
making. pp. 66e98. Boca Raton: CRC
Press.
Ercan, D. 2009. Quality characteristics of
traditional sepet cheese. Turky: Ýzmir
Institute of Technology, MSc thesis.
Pp:34-49.
Fox, P. F., Guinee, T. P., Cogan, T. P and
Mcsweeney, P. L. H. 2017. Fundamentals
of cheese science. Gaithersburg: Aspen.
pp. 1e9
Jayathunge, K. G. L. R., Herath, H. M. T. P.,
Kumara, U. M. A. and Thiruchchelvan, N.
2020. Development of a mango pulp and
the acceptability and storability of the
product. Int. J. Hortic. Floriculture.,
8(9):001-009.
Jellineck. 1985. Sensory Evaluation of Food:
Theory and Practice. Ellis Horwood,
Chichester, England, 596p.
Jideani, A. I., Silungwe, H., Takalani, T.,
Omolola, A. O., Udeh, H. O and Anyasi,
T. A. 2021. Antioxidant-rich natural fruit
and vegetable products and human
health. Int. J. Food Properties., 24(1):
41-67.
Kankhare, D. H., Patil, V. P., Ramteke, S. P and
Mane, S. H. 2019. Physico-chemical
properties and consumer acceptability of
mango herbal quarg type cheese. Int. J.
Curr. Microbiol. Appl. Sci., 8(12): 1082
1089.
Kirk, R. S. and Sawyer, R. 1991. Pearson’s
composition and analysis of foods (9th
ed.). London: Addison Wesley Longman,
Inc. Chapter 2 and 14.
Mehaia, M. A. 2002. Manufacture of fresh soft
white cheese (Domiati-type) from
ultrafiltered goats’ milk. Food.
Chem., 79(4): 445-452.
Ramteke, S. P., Kankhare, D. H., Dhumal, V.
S., Desale, R. J and Patil, V. P. 2020.
Optimization of mango herbal Quarg type
cheese with mango pulp and
spices. Indian J. Dairy Sci., 73(2): 181
183.
Rehman, S and Fox, F. P. 2002. Effect of added
a-ketoglutaric acid, pyruvic acid or
pyridoxal phosphate on proteolyis and
quality of Cheddar cheese. Food Chem.,
76: 21-26.
Sadasivam, S and Manickam, A. 1997.
Biochemical Methods. New Age
International private limited, New Delhi
and Tamil Nadu Agricultural University,
Coimbatore. 254-256pp
Shani, N., Isolini, D., Marzohl, D and Berthoud,
H. 2021. Evaluation of a new culture
medium for the enumeration and
isolation of Streptococcus salivarius sub
sp. thermophilus from cheese. Food
Microbiol., 95, 103672.
Silva, S. F., Rocha, R. S., Esmerino, E. A.,
Pimentel, T. C., da Cruz, A. G and Anjos,
C. A. R. 2021. Impact of different modified
atmosphere packaging on quality
parameters and probiotic survival during
storage of Minas Frescal cheese. Food
Bioscience., 43, 101338
Downloads
Submitted
Published
Issue
Section
License
This work is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.
The author owns the article's copyright until the article is accepted for publication. After acceptance, the author(s) assigns the article's copyright jointly to both the authors and the Publishers of the Journal of Research ANGRAU (ANGRAU) and licensed under a Creative Commons Attribution-Non Commercial-Share Alike 4.0 International License.
