Production of processed cheese using kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil

A control processed cheese (A) made mainly from kasseri cheese (60%) withou t whey protein concentrate or soybean oil, and three other cheese products B, C and D containing increasing amounts of whey protein concentrate (UF) a nd soybean oil were manufactured simultaneously, All the cheeses were produ ced to contain 50-51% moisture and 53-54% fat-in-dry matter and were submit ted to microbiological, physicochemical, rheological and organoleptic tests I day after production and after 90 days in cold storage under vacuum. The mesophilic and psychrotrophic microflora of all the cheeses was very low, coliforms were not found. All the cheeses differed significantly in their c ontent of total protein, soluble protein, lactose, ash, acidity (ADV) and i n the oxidation of unsaturated fatty acids (cheese D). In contrast, no sign ificant differences in pH, moisture or fat were noted because of the standa rdization of the blends. Rheological rests of the products indicated that t here were marked differences in hardness, adhesiveness, elasticity, gummine ss and chewiness. The cheeses were subjected to sensory analysis and showed differences in flavour, texture and spreading ability on day I and moreove r, in appearance after 90 days.