TITLE:
Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making
AUTHORS:
Sameh Awad, Nour Elhoda Ahmed, Morsi El Soda
KEYWORDS:
Processed Cheese; Exopolysaccharide Producing Cultures; Salt Whey; UF Whey
JOURNAL NAME:
Food and Nutrition Sciences,
Vol.4 No.9B,
September
20,
2013
ABSTRACT: The objective of this study was to
evaluate characteristics of processed cheese made from salt Ras cheese whey and young Cheddar
containing exopolysaccharide producing cultures (EPS) as compared with those in
cheese made from EPS-negative cheeses. Processed cheeses were manufactured
using young (1 day) or 1-month-old EPS-positive or EPSnegative Cheddar cheese
and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and fat of processed
cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese was
softer, less chewy and gummy than the EPS-negative cheeses. The hardness and
chewiness were lower in processed cheeses made from 1-month-old Cheddar than in
the corresponding cheeses made from 1-day-old Cheddar cheese. Sensory scores
for texture of EPS positive processed cheeses were higher than those of the
EPS-negative cheeses. Generally, processed cheese made from replacing all added
water with whey received higher scores in flavor and overall than did the
corresponding cheeses made without whey. The obtained results are showing
promise for application of salt whey in processed cheese making.