Effect of level of fat on compositional, physico-chemical, rheological and sensory attributes of processed cream cheese based (PCCB) spread

There are many varieties of cheese with differing characteristics, appeal and associated uses. Cream cheese is one such product which has potential of gaining popularity among the Indian consumers. Cream cheese is a soft, mild, rich, unripened cheese and is a creamy white, slightly acidic product with a diacetyl flavor. It is usually manufactured by the coagulation of cream or mixture of milk and cream by acidification with starter culture. Fatcontent plays an important role in physico-chemical, sensory and also the textural characteristics of cheese. Hence, for development of technology for Processed cream cheese based (PCCB) spread manufacture, different levels of fat in milk (2, 4 and 6%) were studied so that an optimum level yielding best organoleptic characteristics in final product could be selected. The better quality product was made from milk standardized to 4 per cent fat and added with cream (45 percent fat) @ 45 per cent of cheese curd at the time of mixing in Stephan kettle. Final cost for production of 1 kg PCCB spread was computed (sic) 284.47. Based on the economic as well as sensory quality obtained, a level of 4 percent fat for standardization of cheese milk has been selected.