Processed cheese analogues incorporating fat-substitutes - 1. Composition,microbiological quality and flavour changes during storage at 5 degrees C

The effects on the perceived flavour of processed cheese analogue (spreadab le type), of changes in the milk protein base, and of the substitution of m ilk fat by starch or microparticulate whey protein were studied. The gross chemical composition (g 100 g(-1) fat 12.3-22.8, protein 11.6-14.4 and carb ohydrates 3.2-9.0) of the experimental samples was within the range typical of full- and low-fat commercial processed cheese spreads. Differences in s ensory character were not associated with microbial contamination because c oliforms were absent, and the counts of total viable count (TVC) yeast and moulds and of aerobic and anaerobic sporeforming bacteria were of no practi cal significance for example, TVC = 2.4 x 10(3) cfu g(-1)). Products made u sing high protein skimmed milk powder were notably different in flavour and aftertaste from those made with retentate. Moreover the analogues incorpor ating anhydrous milk fat were easily distinguished from those containing th e other 'lipid' types by their higher ratings for 'creamy' and 'buttery' fl avour. Overall intensity of 'flavour' 'bitterness' and the 'intensity' and 'persistence' of aftertaste were influenced by storage period. These change s were associated with protein degradation during storage.