Impact on Physico-Chemical Characteristics of Cream Cheese Analogue Using Blend of Dairy and Vegetable Fat

Abstract

Abstract Background Cream cheese analogue cheese is prepared using the substitutes of dairy fats and proteins partially or completely. Cream cheese analogue is easy to prepare as it requires less manufacturing time and man power. It also meets the specifications and requirements of the retailers as well as the consumers. Cream cheese analogue is a soft cheese with a slightly sweet and pleasantly tangy taste. Methods Cream cheese analogue ingredients are purchased carefully keeping in mind the required specifications. For the above mentioned research, different samples of cream cheese (T0, T1, T2 and T3) were manufactured with standardized fat and protein and the moisture was maintained at 50–55% during these trials. All ingredients were added in a large container for mixing and cooking (Pasteurization) for 1–2 minutes at 75°C and homogenized for 5–6 minutes with the help of a hand mixture until specific shine appeared in the sample. Samples were then shifted in to another container and allowed to attain temperature between 20–25°C. After that, samples were incubated with the addition of mesophilic culture until desired pH (4.6–4.7) was achieved. Later samples were heated at 50–55°C for 2–3 minutes placed in a muslin cloth and left overnight for whey drainage. Chemical analysis and Sensory evaluation were performed using different parameters and scales. Results Sample prepared using 75% dairy cream and 25% cocoa butter substitute fat (T1) showed good results. T1 had better consistency and spread ability which was considered desirable characteristics of cream cheese. This research proved the cost effective as cream cheese prepared with plant based fat which made its production viable at industrial level. Conclusion Cream cheese which was made from dairy fat and cocoa butter substitute fat 75% and 25% respectively had more springiness, smoothness and gumminess and also had more pleasant taste, color, flavor and aroma then other samples. This product can be used in future in Pakistan.