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Abstract
The utilization of whey protein concentrated (WPC) by the ultrafiltration (UF) technique whether as a source of milk solids not fat (SMSNF) or as fat substitute in reduced fat processed cheese spread (PCS) making was aimed to be evaluated in comparison with some PCS commercial brands.
Thirty samples of PCS from ten brands were surveyed. The basic PCS blend (control) composed of 41% dry matter (DM) and 45% fat/ DM was designed. The fat /DM content was gradually reduced until 15%. Skim milk powder (SMP) was partially (50%) or completely replaced on the dry basis with UF-WPC. The fat mimetic Simplesse® was used in the case of reduced fat PCS filled only with SMP. The pH value was adjusted or not adjusted at 5.3 prior cooking possessed.
The obtained results indicated that the market samples possessed variable DM% averaged from 36.35 to 45.13% and fat/DM content ranged from 25.03 to 70.98% although they were separately without any exception typical to the data labeled and conformed to the Egyptian legal standard. Moreover, significant differences were found between samples in the penetration value, oil separation index and meltability %. Nevertheless, no significant differences were found between them on all organoleptic properties. On the other hand, the results of PCS treatments laboratory made indicated that the protein, and ash contents, true digestibility (TD), biological value (BV) and net protein utilization (NPU) were raised, while penetration value (PV), oil separation index (OSI), meltability (MA%) and organoleptic scores were decreased by lower the fat content of PCS. The protein content, TD, BV, NPU, as well as
organoleptic scores increased and ash content, PV, as well as OSI decreased as the portion of UF-WPC raised. During cold storage period of PCS for 90 days, both PV and OSI as well as the organoleptic quality were hardly changed while MA% raised. The adjustment of pH value led to increase in the PV as well as organoleptic scores and to decrease in OSI and MA% of PCS. The use of UF-WPC instead of Simplesse® yielded in increase in the PV, MA% as well as the organolepic scores and in decrease in OSI of PCS.
As conclusion UF-WPC could be successfully used as SMSNF in PCS making. In addition, it can be used in low for PCS in replacement of fat replacers or fat mimetic.