DefinePK

Research Objective

To develop a low-fat cheese spread using microparticulate whey protein concentrate as a fat replacer and to evaluate the effect of different combinations of coagulants on its physicochemical properties and quality attributes.

Methodology

The study involved developing low-fat cheese spread using milk, fermentation-produced chymosin (FPC), microbial coagulant (MC), whey protein, starter cultures, and various additives. Five different formulations were prepared with varying ratios of FPC and MC (100:0, 75:25, 50:50, 25:75, 0:100%). The prepared cheese spread was stored for 45 days, and physicochemical analyses (moisture, fat, protein, ash, titratable acidity, pH, color, total nitrogen, water-soluble nitrogen, intact casein), textural analysis (firmness), and sensory evaluation were conducted at intervals of 1, 15, 30, and 45 days. Statistical analysis using two-way ANOVA was performed to determine the significance of treatment and storage effects.

Methodology Flowchart

                        graph TD
    A[Procurement of Raw Materials] --> B[Preparation of Low-Fat Cheese Spread];
    B --> C[Treatment Plan: Varying FPC:MC Ratios];
    C --> D[Storage Study 45 days];
    D --> E[Physicochemical Analysis];
    D --> F[Textural Analysis];
    D --> G[Sensory Analysis];
    E --> H[Statistical Analysis - ANOVA];
    F --> H;
    G --> H;
    H --> I[Results and Discussion];
    I --> J[Conclusion];                    

Discussion

The study highlights that coagulant type and storage significantly influence proteolysis and physicochemical attributes of low-fat cheese spread. While some parameters like moisture and fat remained stable, others like acidity and pH showed significant changes due to treatment and storage. The increased water-soluble nitrogen and decreased intact casein with the microbial coagulant indicate higher protein degradation, which is consistent with its proteolytic nature. The T2 formulation demonstrated a balance of desirable physicochemical and sensory attributes, suggesting an optimal combination of coagulants.

Key Findings

- Treatments and storage showed non-significant effects on moisture, fat, total nitrogen, crude protein, ash content, and b* value.
- Titratable acidity and pH were significantly affected by both treatment and storage.
- Water-soluble nitrogen and intact casein were highly significantly affected by treatment, storage, and their interaction.
- Storage had a significant effect on the L value and a value of color, and firmness.
- Sensory analysis indicated significant effects on flavor and overall acceptability, with storage also significantly impacting overall acceptability.
- The T2 sample (50% FPC and 50% MC) showed the best results in terms of physicochemical properties and sensory qualities.
- Protein degradation was more intense in cheeses produced with the microbial coagulant.

Conclusion

The type of coagulant and storage duration significantly impact the proteolysis and certain quality attributes of low-fat cheese spread. A blend of 50% fermentation-produced chymosin and 50% microbial coagulant (from Rhizomucor miehei) yielded the best overall results in terms of physicochemical properties and sensory qualities.

Fact Check

1. Storage Intervals: The study analyzed cheese spread quality at 1, 15, 30, and 45 days of storage. This is confirmed in the "Storage study" section and Table 2.
2. Coagulant Ratios: Five different formulations were prepared with coagulant blends of 100:0, 75:25, 50:50, 25:75, and 0:100% FPC to MC. This is stated in the Abstract and Table 1.
3. Significance of Water-Soluble Nitrogen and Intact Casein: The ANOVA results (Table 3) indicate that treatment, storage, and their interaction had a highly significant effect (p<0.01) on water-soluble nitrogen and intact casein. This is also discussed in the Results and Discussion sections.

Mind Map