Ismail M. M. 1, *, El-Tahra M. A. Ammar 2, El-Shazly A. K. 2, Eid M. Z Introduction

Transcription

1 American Journal of Food Science and Nutrition Research ; (): Published online January, ( The impact of partial replacement of milk protein concentrates by acid whey proteins and adding bifidobacteria on some properties of functional analogue Feta cheese Ismail M. M., *, ElTahra M. A. Ammar, ElShazly A. K., Eid M. Z. Dairy Technology Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt Dairy Department, Faculty of Agriculture, Mansoura University, ElMansoura, Egypt address aboomar98@hotmail.com (Ismail M. M.) To cite this article Ismail M. M., ElTahra M. A. Ammar, ElShazly A. K., Eid M. Z.. The Impact of Partial Replacement of Milk Protein Concentrates by Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese. American Journal of Food Science and Nutrition Research. Vol., No.,, pp.. Abstract In this study functional analogue Feta cheese was made by adding bifidobacteria culture and replacement of part of fresh skim milk and milk protein concentrate (MPC) by blending,, and of acid whey proteins (AWP) locally produced in Egypt. The resulted cheese was stored at C with or without brine for days. Results showed that adding of bifidobacteria had no significant effect on the chemical composition and organoleptical properties of cheese and slightly increased the total viable bacterial count (TVBC). Incorporation of AWP slightly decreased TS while increased acidity, salt, water soluble nitrogen (WSN), nonproteinnitrogen (NPN) and total volatile fatty acids (TVFA) of cheese. Fat, TVBC, lipolytic bacteria, moulds and yeast numbers were similar in both treatments with or without adding AWP whereas proteolytic bacteria and bifidobacteria counts were higher in AWP samples. Cheese made using bifidobacteria and and AWP gained sensory evaluation scores similar to control however adding and AWP decreased the body and texture scores at the end of storage period with no effect on colour, appearance and flavour. On the other hand, cheese stored in brine had lower acidity, total solids, fat, WSN, NPN and TVFA values as compared with that stored without brine. Also, various microbial groups especially bifidobacteria decreased in brined cheese. On contrary, sensory evaluation scores were higher and shelf life was longer for brined cheese. Addition of,, and of AWP reduced production cost of cheese by 4.3, 8.,. and 8. respectively. So, it is suggested that functional analogue Feta cheese with good quality can be made by adding and AWP while spreadable analogue Feta cheese can be produced by addition of and AWP. Keywords Acid Whey Protein, Analogue Feta Cheese. Introduction Cheese analogues are usually defined as products made by blending individual constituents, including nondairy fats or proteins, to produce a cheeselike product to meet specific requirements. They are being used increasingly due to their costeffectiveness, attributable to the simplicity of their manufacture and the replacement of selected milk ingredients by cheaper vegetable products. Development of cheese analogues involves the use of fat and/or protein sources other than those native to milk, together with a flavour system simulating as closely as possible that of the natural product (Bachmann, ). On the other hand, the production of functional cheeses was recently proposed as a suitable and promising alternative as vehicle carrying probiotics as compared to fermented

2 American Journal of Food Science and Nutrition Research ; (): milks because the cheese could offer certain advantages. The cheeses having higher ph (ph range 4.8.) than fermented milks (ph ) can provide a more stable medium to support the long term survival of probiotics. Moreover, the cheese matrix and the high lipid content of cheeses can protect them during processing and digestion. In addition, an anaerobic environment will be developed due to the metabolism of lactic flora within a few weeks of ripening, favoring the survival of bifidobacteria (Denis, ). Whey protein is a byproduct of the cheese industry. It is often referred to as the "Gold Standard" of protein as it is the most nutritious protein available and is a lowcost source of protein (Belobrajdic et al., 4). Therefore, the goal of this study was to examine the effect of partial substitution of milk protein concentrates by acid whey proteins and adding bifidobacteria on some properties of functional analogue Feta cheese.. Materials and Methods.. Materials Materials used in this study and their suppliers were cleared in Table. The chemical composition of fresh skim milk, milk protein concentrate, skim milk powder and acid whey protein was indicated in Table. Table. Raw materials used in the manufacture of functional analogue Feta cheese Materials Fresh skim milk Skim milk powder (Pasteurized spray processed, Grade A, Low Heat) Milk Protein Concentrate (MPC) Acid whey protein (AWP) Palm oil Microbial rennet powder (Formase TL) Dry fine commercial food grade salt Lacta 8 stabilizer Glucono delta lacton (GDL) Calcium chloride Potassium sorbate Bifidobacterium (B.) lactis HNO9 Supplier ElSerw Animal Production Research Station, Animal Production Research Institute, Agriculture Research Center Dairy America Factory, California, USA Fonterra Company, New Zealand Ras cheese whey Intercontinental Specialty fats Sdn. Bhd Malaysia Chr. Hansen s Laboratories, Copenhagen, Denmark. ElNasr Company of Alexandria, Egypt Misr Food Additives (MIFAD) Company, Giza, Egypt Roquette Freres Company, Lille France ElGomhouria Company, Egypt Pharmacentical Company, Pfizer Ch. Hansen s Laboratories, Copenhagen, Denmark. Table. Gross chemical composition of some ingredients used in analogue Feta cheese making Ingredients TS Fat Protein Lactose Acidity Fresh skim milk Milk protein concentrate Skim milk powder Acid whey protein Methods... Preparation of Acid Whey Proteins Ras cheese whey (ph.9) was heated to 8 C for min., cooled and the flocculated denatured whey proteins were recovered by straining through cloth bags for three hrs. The precipitate was transferred to wooden frames and pressed overnight.... Preparation of Probiotic Bacteria (B. lactis) Lyophilized culture of B. lactis were activated by culturing in sterilized reconstituted skim milk...3. Manufacture of Functional Analogue Feta Cheese The manufacture of analogue Feta cheese was carried out as described by Bachmann () with some modification. The amounts of ingredients for manufacture were calculated in order to fulfill the legal standard specification of the final product (~4) fat/dry matter (F/DM). To obtain the same protein content in the end product, replacement of part of fresh skim milk and milk protein concentrate with whey protein was carried out on the basis of protein content in both of them. Protein contents in fresh skim milk and milk protein concentrate were calculated and substituted with the same amount of protein in the whey protein. All the calculated ingredients of six treatments were shown in Table 3. Functional analogue Feta cheese was made as follows: Fresh skim milk, skim milk powder, MPC and AWP were mixed in a kg processing tanks ( rpm) at C for 3 min and the melted palm oil was added with continuous stirring. The blends were heated at 4 C for 4s, and cooled down to C. Then, 3 probiotic bacteria (, stabilizer (dissolved in boiling water), CaCl, salt and GDL were added. After complete mixing, the blends were filled in stainless steel container and rennet was added (.4). The precheese was incubated at the 4 C to complete coagulation within min. The containers were then

3 Ismail M. M. et al.: The Impact of Partial Replacement of Milk Protein Concentrates by Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese removed from the incubator and kept at refrigerator temperature ( C) over night. Finally, cheese was cut to cubes cm Xcm, covered with polyethylene bags, packed in plastic jars kg capacity with or without brine solution Table 3. Analogue Feta cheese formulation and stored at C for days. The analogue cheese was chemically, microbiologically and organoleptically analyzed when fresh and at seven days intervals during the storage period for days. Ingredients Treatments A B C D E F Fresh skim milk Milk protein concentrate Acid whey protein.... B. lactis Water. Skim milk powder Palm oil GDL Salt Total Potassium sorbate. (in brine). (in brine). (in brine). (in brine). (in brine). (in brine) Stabilizer CaCl Rennet Methods of Analysis..4.. Chemical Analysis Total solids, fat and TN contents of samples were determined according to (AOAC, ). Titratable acidity in terms of lactic acid was measured by titrating g of sample mixed with ml of boiling water against. N NaOH using phenolphthalein indicator to an end point of faint pink color (Parmar, 3). ph of the sample was measured using a ph meter (Corning ph/ion analyzer, Corning, NY) after calibration with standard buffers (ph 4. and.). Salt contents of ingredients were estimated using Volhard method according to Richardson (98).Water soluble nitrogen (WSN) and non protein nitrogen (NPN) of cheese was estimated according to Ling (93). Total volatile fatty acids (TVFA) were determined according to Kosikowiski (98) Microbiological Analyses Cheese samples were analyzed for total viable bacterial count (TVBC), lactic acid bacteria (LAB), proteolytic, lipolytic, coliform bacteria, moulds and yeast counts according to the methods described by the American Public Health Association (99). The count of bifidobacteria was determined according to Dinakar and Mistry (9). A mixture of antibiotics, including g of neomycin sulfate, 4 g of paromomycin sulfate,.3 g of nalidixic acid, and g of lithium chloride (NPNL, Sigma Chemical Co.), was prepared in L of distilled water, filtersterilized (. pm), and stored at 4 C until use. The mixture of antibiotics ( ml) was added to ml of MRS agar medium. CysteineHC was added at the rate of. to decrease the redox potential of the medium. Plates were incubated at 3 C for 48 to h under anaerobic condition Organoleptic Analyses Samples of cheese were organoleptically scored by the staff of the ElSerw Animal Production Research Station, Ministry of Agriculture. The score points were for flavour, for body and texture and for colour and appearance, which give a total score of points Statistical Analysis The obtained results were statistically analyzed using a software package (SAS, 99) based on analysis of variance. When Ftest was significant, least significant difference (LSD) was calculated according to Duncan () for the comparison between means. The data presented, in the tables, are the mean (± standard deviation) of 3 experiments. 3. Results and Discussion 3.. Changes in Chemical Composition of Cheese during Refrigerated Storage for Days The results obtained in Table 4 showed similarities in the composition of control and cheese contained B. lactis (treatments A and B) at zero time and during ripening period. According to Schar and Bosset () the main factors influencing the changes in cheese during storage are product composition, processing, packaging and storage conditions (time and temperature). The similarity in chemical composition of A and B samples found in present study could be explained with the uniformity of the factors mentioned above. It could be seen from Table 4 that the analogue cheese made using of AWP (samples C, D, E and F) was relatively more acidic compared to that made using milk protein concentrate (treatment A). These results are confirmed with the previous results reported by Tashakori et al. (3) who found that the control white Feta cheese sample had the lowest acidity and highest ph and the sample with. whey protein concentrate had the highest acidity and lowest

4 American Journal of Food Science and Nutrition Research ; (): ph. On the other hand, replacement of MPC with AWP slightly decreased TS content of the produced cheese. This may be due to the high water holding capacity of whey proteins which may increase the moisture holding in cheese curd (Ismail, ). However adding acid whey protein to cheese formula decreased TS of cheese, but the fat of the cheese for the treatments A, C, D, E and F were similar at the beginning and during storage period. This may be due to adding the same fat ratios (. palm oil) to various treatments. Because of acid whey protein added to cheese ingredients contained salt, it was normal that the salt and salt in moisture values significantly increased in analogue cheese made using whey protein. Punidadas et al. () showed that adding whey proteins improved the yield, but lowered the retention of fat. Homogenization of whey proteins improved fat retention and yield. From the foregoing results (Table 4), it is clear that storage of analogue Feta cheese in brine at C increased the shelf life to days however, cheese stored without brine kept its quality for just days. Addition of brine reduced the acidity and raised ph values of cheese and this effect was more noted in cheese made using AWP (sample L). Results of TS and fat values of Feta cheese are shown in Table (4). Similar to acidity values, TS and fat contents of brined cheeses samples were slightly lower than those of cheese stored without brine. As it is expected, analogue Feta cheese stored in brine possessed higher salt and salt in moisture values as compared with that stored without brine. Fox et al. () stated that although the diffusion coefficient for NaCl in cheese is essentially independent of brine concentration, it is generally accepted that an increase in brine concentration results in higher rate of salt absorption in cheese due to the increased gradient of salt concentration between cheese and surrounding brine. As ripening period advanced (Table 4), the acidity, salt and salt in moisture of cheese in all treatments increased gradually, while ph values decreased. Also, results in the same table show fast increase in acidity during the first week of storage followed by slight and gradual increase in titratable acidity during the rest of storage period. This may be due to fermentation of lactose to lactic acid. Similar results were found by Hamad and Ismail (9). However, TS, fat and fat/dm values of brined cheese lowered at the seventh day of storage which may which may be attributed to absorption of brine, but these contents markedly increased after days and till the end of storage period. This may likely be due to the moisture evaporation. Kebary et al. () stated that moisture content of Domiati cheese decreases significantly while TS values increases significantly as pickling period proceeds. This might be due to the contraction of curd as a result of developed acidity during pickling period, which helps to expel the whey from the curd. Data shown in Table clear that both the control cheese and sample made by using B. lactis (treatments A and B) approximately had the same values of TN, WSN, NPN and TVFA. Adding of AWP to cheese formula had no clear effect on TN contents of the produced cheese. Conversely, addition of AWP increased WSN, NPN and TVFA values of cheese and the rates of increasing were proportional with the added concentration of AWP. Similar results were found by Ismail et al. () who showed that incorporation of whey protein with buffaloe's milk increased the TVFA content of resultant Mozzarella cheese. This may be due to more moisture was retained in cheese by adding whey protein which enhanced lipolysis. On the other hand, data in Table cleared that cheese stored in brine had lower WSN, NPN and TVFA values as compared with that stored without brine. This may be attributed to the inhibitory effect of salt on the proteolytic and lipolytic enzymes. Rahimi et al. (3) reported that the level of free tyrosinetryptophan decreased as salt/moisture of cheese increased. This was due to the lower soluble chymosin, as well as the enhanced activity and growth of microorganisms. Age had a large impact on the TN, WSN, NPN and TVFA contents of cheese (Table ). During refrigerated storage, the above values significantly increased. Increasing of WSN and NPN values may be due to the protein breakdown in the cheese by milk and rennet enzymes and other microbial activities (ElZeini et al. ). 3.. Changes in Microbial Counts of Cheese during Refrigerated Storage for Days Coliform bacteria were detected with very small numbers in fresh cheese treatments and reached to nil after one week of storage (Table ). With regard to the total viable bacterial count, incorporation of B. lactis in cheese ingredients (sample B) slightly increased TVBC as compared with control (treatment A). Proteolytic, lipolytic bacteria, moulds and yeasts counts were nearly similar in both treatments A and B. There were no clear differences between treatments of analogue cheese made with or without addition of AWP in lipolytic bacteria, moulds and yeasts (Table ), while pronounced increases were observed in TVBC, proteolytic and Bifidobacteria. This results refer to enrichment of dairy products with whey protein enhances the activity of probiotic organisms. Baig and Prasad (99) stated that improvement in the growth of probiotic organisms have been reported with incorporation of cottage cheese whey solids in yogurt mix and using whey based medium. Since cottage cheese whey is believed to be rich in small peptides and free amino acids, incorporation of solids derived from it could have a significant effect on improvement of the viability of probiotic bacteria and starter performance in yogurt. Additionally, it could also reduce environmental concerns, lower production cost and improve the functional properties of fermented products. As expected, storage of cheese in brine significantly reduced the all tested microbial groups which may be attributed to the impact of salt on microbial activity. During ripening period, the numbers of different microbial groups in brined cheese markedly decreased reaching its minimum at the end of ripening period.

5 Ismail M. M. et al.: The Impact of Partial Replacement of Milk Protein Concentrates by Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese Table 4. Effect of partial replacement of fresh skim milk and MPC by AWP and adding of B. lactis on the chemical composition of analogue Feta cheese* Treatments A* B* C* B. lactis+ D* B. lactis+ E* B. lactis+ F* B. lactis+ G** H** I** B. lactis+ J** B. lactis+ K** B. lactis+ L** B. lactis+ Storage Period (days) Acidity ph values TS Fat Fat/DM Salt Salt in Moisture *Brined Cheese **Cheese without brine

6 American Journal of Food Science and Nutrition Research ; (): Table. Effect of replacement of milk protein concentrate by whey protein and adding of B. lactis on TN and some ripening indices of analogue Feta cheese* Treatments A* B* C* B. lactis+ D* B. lactis+ E* B. lactis+ F* B. lactis+ G** H** I** B. lactis+ J** B. lactis+ K** B. lactis+ L** B. lactis+ Storage Period (days) TN TN/ DM WSN WSN/TN NPN NPN/TN TVFA*** *Brined Cheese **Cheese without brine *** expressed as ml. NaOH g cheese

7 Ismail M. M. et al.: The Impact of Partial Replacement of Milk Protein Concentrates by Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese Table. Effect of replacement of milk protein concentrate by whey protein and adding of B. lactis on some microbial groups of analogue Feta cheese Treatments Storage Period (days) TVBC (x ) Bifidobacteria (x ) Coliform bacteria (x ) Proteolytic bacteria (x ) Lipolytic bacteria (x ) Moulds & Yeast (x 3 ) A* B* C* B. lactis+ D* B. lactis+ E* B. lactis+ F* B. lactis+ G** H** I** B. lactis+ J** B. lactis+ K** B. lactis+ L** B. lactis *Brined Cheese **Cheese without brine

8 American Journal of Food Science and Nutrition Research ; (): Table. Effect of replacement of milk protein concentrate by whey protein and adding of B. lactis on organoleptic properties of analogue Feta cheese Treatments Storage period (days) Color& Appearance () Body& Texture () Flavor () Total () A* B* C* B. lactis+ D* B. lactis+ E* B. lactis+ F* B. lactis+ G** H** I** B. lactis+ J** B. lactis+ K** B. lactis+ L** B. lactis *Brined Cheese **Cheese without brine

9 8 Ismail M. M. et al.: The Impact of Partial Replacement of Milk Protein Concentrates by Acid Whey Proteins and Adding Bifidobacteria on Some Properties of Functional Analogue Feta Cheese Table 8. Economic study of using AWP in making analogue Feta cheese Ingredients Treatments A B C D E F IA* IP** TIP*** IA IP TIP IA IP TIP IA IP TIP IA IP TIP IA IP TIP cow's skim milk MPC WP B. lactis Skim milk powder Palm oil GDL Salt Potassium sorbate Stabilizer CaCl Rennet Total ingredients price (L.E) Processing cost (L.E) Total production cost of kg cheese (L.E) Rates of production cost reducing () Cheese selling price (L.E/Kg) Cheese selling price (L.E/ Kg) Profit (L.E/ Kg) *IA: Ingredient amount (kg) **IP: Ingredient price (L.E/kg) ***TIP: Total ingredient price (L.E) This decrease could be evidently attributed to the increase in titratable acidity which controlled the rate of bacterial growth or acted as bactericidal agent (ElAbd et al., 3). On contrary, in cheese stored without brine, TVBC, proteolytic, lipolytic bacteria, moulds and yeasts gradually increased whereas bifidobacteria decreased during ripening period. Of course, this is the main reason for reducing the shelf life of cheese. Similar trend was observed by Ismail and Hamad (3) who stated that during storage period there was clear increase in the TVBC and mould and yeast numbers in processed cheese spread samples. The number of probiotic bacteria in fresh D, E, F, J, K and L treatments remained above the recommended ( CFU/g) threshold to get the probiotic effect Changes in Sensory Evaluation of Cheese during Refrigerated Storage for Days Scores of color and appearance of both control and different treatments were similar in fresh and stored cheese (Table ). Using of Bifidobacterium. lactis in Feta cheese making had no clear effect on evaluation of body, texture and flavour. After days of storage, samples A and B gained the same scores for flavour (4). Degheidi et al. (9) showed that UF white soft cheese contained Lb. rhamnosus in single or mixed with Bif. lactis or contained Lb. acidophilus gained the highest scores in sensory evaluation. Scores of body, texture and flavour of cheese made with or without substitution of MPC with AWP were similar at zero time and during storage period but with high replacement levels ( and ) these scores lowered after days of storage as compared with control. Because samples E, F, K and L possessed good quality and spreadable property especially at zero time and till days of storage, the majority of sensory evaluation judgment members showed that analogue Feta cheese made by addition of and AWP could be presented as spreadable more than classic cheese. In this case, spreadable analogue Feta cheese made by adding or AWP presents a new acceptable dairy product. Ismail () reported that addition of whey proteins to milk or curd slightly raised scores of organoleptic properties of Ras cheese. On the other hand, storage of cheese in brine kept sensory evaluation scores high during storage period as compared with samples stored without brine. Kaya () studied on effect of salt on whiteness of Gaziantep cheese and reported that color of cheese related to salt content. It is obvious that the total score gained by the examined cheese, generally, decreased by advancing the storage period. Such decrease, however, was more noticeable when storage

10 American Journal of Food Science and Nutrition Research ; (): 9 was carried out without than with brine. Similar results were reported by Hamad and Ismail (3) who showed that in all white cheese spread treatments, the sensory evaluation scores gradually decreased during storage period especially in cheese stored at room temperature Economic Study Data in Table 8 show the simple economic analysis for incorporation of AWP in analogue Feat cheese manufacture. The costs of the ingredients used in the examined blend and the total price as well as the net profit were illustrated in Table 8. It could appear that by increasing the concentration of AWP added to the blend of Feta cheese raised the net profit. Addition of,, and of AWP reduced production cost of cheese by 4., 8.,.8 and 8.3 respectively. 4. Conclusion Table 9. Statistical analysis of cheese treatments. This study cleared that functional analogue Feta cheese was successfully made from the formulation contained B. lactis and or acid whey protein. However, substitution of part of fresh skim milk and milk protein concentrate by and acid whey protein produced analogue Feta cheese spread with good quality. On the other hand, shelf life of analogue Feta cheese increased when cheese was stored in brine. Analysis Effect of cheese treatments A B C D E F G H I J k L Acidity.3 e.9 f. d.4 c.49 b. a. i. i. h.4 g.3 e. d TS 4.99 b 43.8 a 4. c 4.9 d 4.8 e 4.93 f 3.4 h 3.4 g 3. i.8 j. k.3 l Fat.9 e. d. e.3 a.4 c.3 b. j 8. i.9 j 8. f 8.4 h 8. g ph.49 a.49 a.39 b.9 c. d. e 4. f 4. g 3. k 4.9 h 4.4 i 4. j Salt 3. e 3. e 3. d 3. c 3.9 b 3.9 a.99 j.9 k. i.3 h.4 g.43 f TN.99 b.99 b.99 b.9 b. b.9 b. b. b. b. b. b. b WSN.9 e.9 e.9 d.98 c.98 b.99 a.9 k.8 j.8 i.8 h.8 g.83 f NPN. f. e. d.48 c.49 b. a.3 l.3 k.39 j.4 i.4 h.4 g TVFA.3 ab.3 ab. ab.83 ab. ab.3 ab. b. b.3 b. b.4 a.9 b TVBC. i 4. fg 3. h 4. g 4. g. f. e. d 9. c 9. c. a. b Bifido bacteria. k 3.4 i. g 8. e. c. a. k 3. j. h 8. f 8. d. b Coliform bacteria. a. ab. ab. ab. b. ab. a. a. a. ab. b. ab Proteolytic bacteria. k.83 j. i 9. h. g. f. e 9. d 3. c. b 3. a 38. a Lipolytic bacteria.83 h 8. fg 8. gh 9. e 9. e 8.83 f 3. d 39. c 4. b 4. a b 4. B Moulds &yeasts 3. e.83 e 3. e 3.83 d 3. e. e. c 9.83 c. c.83 ab. a. bc Appearance &color. a. a. a. a.83 a.83 a. b. b. b.83 b.83 b. b Body & Texture. a. a. a. a 3. b 3. c. d. d. e. de. f 4. g Flavour. a. a. a. ab.83 b. c 3.83 d 3. de 3. de 3. ef 3. f 3. f Effect of storage time (days) Acidity. e. d. c.3 b. a.9 f ph.4 a. b.3 c 4.8 e. d. f TS 4.8 d 4. e 4. c b. a.3 f Fat. d.39 e.3 c. b. a. f Salt. e.93 d 3. c 3. b 3.38 a. f TN. a.8 a.9 a.99 a.98 a. a WSN.8 e.93 d.98 c. b.3 a.3 f NPN.4 e. d.4 c.49 b. a. f TVFA.38 de. cd. bc.8 ab. a. e TVBC 3. a 3.9 c. e. d 4.4 b. f Bifido bacteria 8. a 8.4 b.43 c. d.9 e. f Coliform bacteria. a. b. c. c. c. c Proteolytic bacteria 9. b.83 bc. c 9. b 3. a 3. d Lipolytic bacteria 3. a.9 c. c. c.8 b 3. d Moulds &yeasts.8 d. c. c.83 b. a. e Appearance &color. a. ab. b. b. c.8 d Body & Texture.83 a.4 a 3.4 b 3. c 3. d.83 e Flavour 4. a 4. a. b. c 43. d. a Significant different at p < ( *., **., ***.). For each effect the different letters in the means the multiple comparisons are different from each. Letters a is the highest means followed by b, c..etc References [] American Public Health Association. Standard methods for the examination of dairy products. Amer. Publ. Health Assoc. 99; Inc. th ed., New York, USA. [] AOAC. Association of Official Analytical Chemists. Official Methods of Analysis. ; th ed, Washington, DC, USA. [3] Bachmann H. Cheese analogues: a review. Int. Dairy J. ; :.

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