Food & Nutrition

Arab Journal of Food & Nutrition
9. Development of Processed Spread Cheese from Local White (Nabulsi) Cheese
and Labanah (1993)
Nazeeh Ibrahim Saleiman A1-Khalaileh\ University of Jordan
Supervisor: Dr. Salma Tukan
Co-Supervisor: Dr. Mohammad Ali Humeid
The aim of this work was to study the possibility of using local white brined
boiled cheese and labanah (labneh) in the production of a new type of processed
cheese spread. An assembly consisting of a mixing vessel supplied with emulsifying
mixer placed in a thermostatically controlled water bath was used to perform the
cooking experiments.
It was found that applying a rotational speed of 1000 rpm for 4 minutes was
adequate for emulsification. A heat treatment of 85±2C° with manual mixing for 10
minutes was used to pasteurize the emulsion. Salt was removed from cheese by
soaking it in water after cutting into thin slices (2mm thickness), the ratio of water to
cheese was 4:1 and the water was changed every 4 hours. The salt content of cheese
after soaking for 12 hours was 0.37%.
Sensory evaluation was used to study certain cheese quality characteristics, it
was found that the best ratio of cheese to labanah was 2.5 to 1 by weight. It was also
found that the use of Joha S4 emulsifying salt at a level of 2.2% of the final product
gave the best flavor whereas other emulsifying salts tested resulted in unacceptable
flavors.
The use of 223 mg powdered mahaleb seeds gave the best flavor, whereas the use
of water extracts of safflower and onion skins gave the best color to the product. On
the other hand the processed cheese types without using coloring and flavoring agents
were acceptable.
The chemical analyses showed that the moisture content in the product was 61%
which was higher than some similar commercial products, but within the limits of
Jordanian standards. The contents of protein, fat, ash, and salt in the new product were
14.5, 19.5, 3.3 and 1.3% respectively, while the pH was 5.8.
The standard plate count (SPC) directly after processing was 20/g in which the
spores of the gram positive bacteria predominate. Yeasts, molds and coliform bacteria
were not detected indicating the efficiency of heat treatment. SPC did not change upon
storing the cheese for eight weeks at -18°C nor at 5°C to 7°C. However, samples
stored at -18C° resulted in a more firm and less spreadable product. The SPC increased
to 600/g upon storage at 20 ± 2°C for eight weeks, while it increased to 2,2x105/g
upon storage at 37°C for two weeks only. Moreover, the color in the last treatment
became slightly brown, but yeasts, molds and coliform bacteria were not detected
during storage under the above mentioned temperatures. These results indicate the
need for refrigerated storage or the use of preservatives.
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Volume 11, No. 25, 2011
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