DefinePK

Abstract

ABSTRACT


Milk Protein Concentrate MPC, Total Milk Proteinate TMP, UF-Retentate Curd UF-RC, Skim Milk Powder SMP and Soy Protein Concentrate SPC as a new different sources of proteins were investigated in this study, not only to substitute ras cheese in base blends of cheese sauces but also to successfully produce delicious and favourable cheese sauces with highly acceptable moisturetexture profile, shelf stable and high sensory quality. All blends were adjusted to contain 25 dry matter, 40 FDM in the finished product of processed cheese sauces. Stabilizing system was added to the final product formulas as a mixture of corn starch and guar gum. All produced cheese sauces treatments were acceptable. Cheese sauce UF-RC treatment showed the highest acceptability. Moreover, cheese sauce samples with MPC and TMP were not significantly different from that with UF-RC. All resultant processed cheese sauces were evaluated when fresh and after one and three months of storage either at 52C or 252C for chemical properties and examined also for pH, oil separation index, viscosity and sensory properties. Three replicates were carried out for each treatment and the data obtained were statistically analyzed at p0.05.

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