Manufacture of processed soy cheese spread [Egypt]
1988
El-Sayed, N.H. (National Research Centre, Cairo (Egypt)) | El-Sayed, M.M. | Tawfek, N.F. | Sharaf, O.M.
A processed soy cheese spread was manufactured by using soy Ras cheese at levels of 0, 25, 50, 75 and 100%. Moisture, fat and the PH value of cheese blends were adjusted. The resultant cheeses were examined for chemical composition, microbiological and organoleptic properties. Data reveal that there were no definite influence on the total solids, fat, ash and the PH in the resultant cheese. However, total nitrogen, soluble nitrogen and salt content increased with increasing soy Ras cheese replacement. No much differences could be noticed between cheeses in total bacterial count, staphylococci, coliform, aerobic and anaerobic sporeformers and mould and yeasts, counts. Good quality processed soy cheese spread could be produced when blend contain up to 75% soy Ras cheese.
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