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%) without whey protein concentrate or soybean oil, and three other cheese products B, C and D containing increasing amounts of whey protein concentrate (UF) and soybean oil were manufactured simultaneously. All the cheeses were produced to contain 50–51% moisture and 53–54% fat‐in‐dry‐matter and were submitted to microbiological, physicochemical, theological and organoleptic tests 1 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 content of total protein, soluble protein, lactose, ash, acidity (ADV) and in the oxidation of unsaturated fatty acids (cheese D). In contrast, no significant differences in pH, moisture or fat were noted because of the standardization of the blends. Rheological tests of the products indicated that there were marked differences in hardness, adhesiveness, elasticity, gumminess and chewiness. The cheeses were subjected to sensory analysis and showed differences in flavour, texture and spreading ability on day 1 and, moreover, in appearance after 90 days.