Evaluating of processed spreadable cheese formulation made from Kuope cheese, Soy protein isolate (SPI) and inulin

In order to study the effects of Koupe cheese, soy protein isolate (SPI) and inulin on physical and sensory properties of processed cheese an experiment was conducted using a factorial layout in a completely randomized design with three replications. The levels of studied factors included: 0 and 15% Koupe, 0 and 20% SPI, 0 and 7% inulin. Results of this experiment showed that the main and interaction effects of variables on investigated properties were significant (p 0.01). Accordingly, SPI application resulted in the increase of firmness increase(48.82 N*s), oiling-off (175.07%) and decreasing of cohesiveness(0.42), softness(2.828), meltability(103.27%), spreadability(2.986), taste(2.056) and aroma(2.694), whereas inulin application increased spreadability(4.25), meltability(116.04%), cohesiveness(0.8) and decreased oiling-off (148.95%) and firmness(13.734 N*s). In addition Koupe cheese led to increase softness(4.028),spreadability(3.542), meltability(107.68%), oiling-off(260.3), taste(4.083) and aroma(4.528) and decrease firmness(20.601 N*s) and cohesiveness(0.67) of formulations. Color evaluation indicated that variable affected the L*a*b parameters in cheese samples, so that the L* parameter was increased by SPI and Koupe cheese application but was decreased by inulin application. The a* parameter was increased by SPI and Koupe cheese and the b* parameter was increased by Koupe cheese and inulin application.