Acta Scientific Nutritional Health (ASNH)(ISSN: 2582-1423)

Review Article Volume 5 Issue 6

Effect of Different Processing Conditions on the Physicochemical and Sensorial Characteristics of Cheddar Cheese Prepared from Different Milk Sources

Abdul Rehman1*, Ahmed Bilal1, Muhammad Imran1, Muhammad Rizwan1, Ravi Prakash Jha2, Athar Jamal3, Sundus Khan1, Zainab Ali4 and Hafiz Muhammad Zubair1

1University Institute of Diet and Nutrition, The University of Lahore, Pakistan
2Department of Community Medicine, Institute of Medical Sciences, Banaras Hindu University, Varanasi, India
3School of Science, Department of Chemistry, University of Management and Technology, Lahore, Pakistan
4National Institute of Food Science and Technology, University of Agriculture Faisalabad, Pakistan

*Corresponding Author: Abdul Rehman, University Institute of Diet and Nutrition, The University of Lahore, Pakistan.

Received: April 09, 2021; Published: May 20, 2021

Abstract

Globally, the relationship between diet and human health convinces the customers to pay great attention to food and its composition. Milk is used widely to produce value-added goods. Milk formulation is an integral ingredient that is often used by Americans instead of influencing the consistency of the finished product. Pakistan is the 2nd largest buffalo milk producer, contributing about 67 percent, while cow milk accounts for about 31 percent of overall production. Cheese is a combination of a matrix of moisture, sugar, protein, salt, peptides, amino acids, lactose, minerals, and other small constituents. It is a biochemically dynamic product which, during ripening, undergoes important changes. Current investigation was done to see the effect of different processing conditions on the physicochemical and sensorial characteristics of cheddar cheese processed at lab scale. Three different levels of temperature were used 65, 70 and 75°C for processing of cheddar cheese, similarly three different levels of starter culture were used as CaCl2% 0.07, 0.08, and 0.09. All the prepared cheese samples were then assessed for their moisture, protein, fat, acidity, pH and TS (total solids) contents. Highest moisture content was observed at 65°C Temperature and 0.07% Starter Culture (35.2 ± 0.0765). While the least moisture content was observed at 75°C Temperature and 0.09% Starter culture (34.515 ± 0.070.07). Lowest fat content was observed at 65°C Temperature and 0.07% Starter Culture (29.23 ± 0.0665). While the highest fat content was observed at 75°C Temperature and 0.09% Starter culture (29.46 ± 0.0565). Lowest protein content was observed at 65°C Temperature and 0.07% Starter Culture (28.12 ± 0.0465). While the highest protein content was observed at 75°C Temperature and 0.09% Starter culture (28.29 ± 0.0665). Lowest acidity content was observed at 65°C Temperature and 0.07% Starter Culture (0.82 ± 075). While the highest acidity content was observed at 75°C Temperature and 0.09% Starter culture (0.87 ± 0.0165). Highest pH content was observed at 65°C Temperature and 0.07% Starter Culture (5.26 ± 0.0165). While the least pH content was observed at 75°C Temperature and 0.09% Starter culture (5.15 ± 0.0175). Lowest TS content was observed at 65°C Temperature and 0.07% Starter Culture (5.15 ± 0.0175). While the highest TS content was observed at 75°C Temperature and 0.09% Starter culture (5.26 ± 0.0165). It was articulated in current study that temperature and amount of starter culture used readily effect the processing of cheddar cheese.

Keywords:Processing; Physicochemical; Cheese; Milk

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Citation

Citation: Abdul Rehman., et al. “Effect of Different Processing Conditions on the Physicochemical and Sensorial Characteristics of Cheddar Cheese Prepared from Different Milk Sources".Acta Scientific Nutritional Health 5.6 (2021): 23-29.

Copyright

Copyright: © 2021 Abdul Rehman., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.




Metrics

Acceptance rate30%
Acceptance to publication20-30 days
Impact Factor0.819

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