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Ovidio  Ortega; Emilio  Real del Sol; Yelene  Rocamora; Pablo  Reynieri

Spreadable processed cheese analog

Authors

Ovidio Ortega Instituto de Investigaciones para la Industria Alimenticia
Emilio Real del Sol Instituto de Investigaciones para la Industria Alimenticia
Yelene Rocamora Instituto de Investigaciones para la Industria Alimenticia
Pablo Reynieri Instituto de Investigaciones para la Industria Alimenticia

Keywords:

analog, spreadable cheese

Abstract

The present work was carried out with the objective to develope a formulation and technology for elaboration of spreadable processed cheese analog using decanted soy milk (DSM) and enzymatic cheese flavor. The elaborated products were caracterized by physical-chemical, microbiological and textural maini ndeces. The shelf life of cheese elaborated with the selected formula was determined. The analogues presented qualification of excellent. It was selected the variant with 25% of DSM. The shelf life of selected cheese was 32 days at 4-6 °C.