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Optimization of ingredients and processing parameters for the development of Cheddar cheese based beverage

Indian Agricultural Research Journals

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Title Optimization of ingredients and processing parameters for the development of Cheddar cheese based beverage
 
Creator Nikunj Sharma, Ashutosh Upadhyay , Syed Mansha Rafiq , Syed Insha Rafiq
 
Description The present study was carried out to develop Cheddar cheese based beverage by optimizing the level of ingredients and the processing parameters to meet the increasing consumer demand for functional foods. Cheddar cheese (5-6 months ripened) was used for the preparation.  The effect of varying the Cheddar cheese to water ratios (1:1, 1:2 and 1:3) along with different type of emulsifying salts, TSC (tri-sodium citrate) and STPP (sodium tri-polyphosphate) and processing parameters like cooking time (4 & 6 min) and stages of water addition (2 & 3 times) on the moisture, viscosity and sensory properties of the developed beverage were studied. At cheese to water ratio of 1:3 fat separation was found to occur even after using tri-sodium citrate and sodium tri-polyphosphate as emulsifiers at all processing conditions. Cheese to water ratio of 1:1 resulted in highly viscous product. At cheese to water ratio of 1:2 it was found that the type of emulsifier used, cooking time and stages of water addition had a significant (p<0.05) effect on the beverage properties. Acceptable quality cheese beverage was made at cheese: water of 1:2 with sodium tri-polyphosphate as an emulsifier when cooked for 4 minutes with water added at 2 stages. The resultant product showed acceptable moisture content of 71.88+ 0.17%, viscosity of 2.04 + 0.06 Pa s at room temperature with good sensory scores and creamy mouthfeel
 
Publisher Indian Dairy Association, New Delhi, India
 
Date 2023-12-28
 
Type info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
 
Format application/pdf
 
Identifier https://epubs.icar.org.in/index.php/IJDS/article/view/145054
 
Source Indian Journal of Dairy Science; Vol. 76 No. 6 (2023): Nov-Dec 2023
2454-2172
0019-5146
 
Language eng
 
Relation https://epubs.icar.org.in/index.php/IJDS/article/view/145054/53491