BAB III

TINJAUAN KHUSUS

3.1 Penentuan pengukuran reologi pada cream cheese

The rheological characterization was divided into two analyses performed using a
viscometer Rheolab-QC (Anton Paar, Les Ulis, France) connected to a C-LTD80/QC
measuring cell.Viscometrymeasurements were performed for liquid products (emulsion,
heat-treated emulsion, and acidified product) and the vane method was applied for the
characterization of final solid products.
Viscometry analyses were performed using a double Couette geometry (42 mm in
diameter and 0.94 mm of gap) under controlled temperature at 50 °C for the
emulsion, 37 °C for the acidified product and both temperatures for the heat-treated
product. The shear rate applied was increased from 10 to 100 s − 1 for the primary
emulsion and from 0 to 120 s− 1 then decreased from 120 to 0 s− 1 for the heat treated
and the acidified emulsions. Viscosity curves presented are means of three
measurements. The analyses were performed once per sample of each batch.
The rheological analyses of final products and a typical commercial cream cheese
(Philadelphia, Kraft Food®) were performed through the yield stress using the vane
geometry. A vane with four perpendicular blades Haake-FL 1000 (Gebruder Haake
GmbH, Karlsruhe, Germany; 10 mm in diameter and 8.8 mm in height), immersed in
the sample until complete blades penetration, was rotated at 0.6 rpm. The rotation was
performed until sample fracture. Shear stress at fracture and the time needed to reach
it were recorded (Fig. 2). Plotting rupture stress versus apparent yield strain for each
product tested produces a “texture map” where yield strain can estimate the
deformability of product and where rupture stress is positively correlated with its
firmness and negatively with its spreadability. Vane method results presented are
means of 18 measurements. The analyses were reproduced three times per sample and
performed on two samples for each batch. Analyses were performed at 4 °C to
characterize product spreadability and firmness at fridge temperature (Breidinger
and Steffe 2001; Daubert et al. 1998; Truong and Daubert 2000).

2 Tekstur
Texture profile
Four samples from each of the experimental PCCB spread were
subjected to back extrusion to 50 per cent of the initial sample
height, using a Food Texture Analyzer of Lloyd Instruments LRX
Plus Material Testing Machine, England; fitted with 50 Newton
(N) load cell. The force-distance curve was obtained employing
a Cross Head speed of 50 mm/min, Trigger 10 gf and 50 per cent
compression of the samples to determine various textural
attributes of PCCB spread held for 1 h at 23±10C and 55 per cent
RH filled in specific S.S. cylinder for texture analysis of semi
solid products.

The results depicted in Figure 2 clearly show that increasing the level of fat in cheese milk had a significant
(P0.05) influence on the textural parameters as determined by Texture Profile Analysis such as hardness,
cohesiveness, gumminess, and stiffness whereas there was no statistically significant (P0.05) influence
on other properties of the final PCCB Spread samples.
In case of hardness (N) of the PCCB Spread samples, it
was observed that the values showed different trend as the fat
level was increased. It significantly (P0.05) increased from
initial 11.26±0.92 N hardness in samples having minimum 2 per
cent fat level to 15.30±1.54 N in samples having 4 per cent fat in
cheese milk and then declined significantly (P0.05) to 8.95±1.50
N in samples having highest level 6 per cent of fat content.
The increased fat level in cheese mix was found to
increase significantly (P0.05) the values of cohesiveness from
0.42±0.07 to 0.63±0.11 in experimental samples of PCCB Spread.
Covacevichl and Kosikowski (1977) also reported that the
textural properties such as hardness, cohesiveness and
adhesiveness are important parameters for control of the texture
of the cream cheese and it could be controlled by composition of
cheese milk.
Influence of level of fat in cheese milk on physico-chemical and
microbial characteristics of PCCB spread
The values presented in Table 1 show that except for Acidity and
FFA, no other physico-chemical property was influenced
significantly (P0.05) by changes in the levels of fat of cheese
milk used for the manufacture of Processed Cream Cheese Based
Spread.
In case of Acidity (% LA) values, it was observed that
the values showed a irregular trend as the fat level increased. The
value was significantly (P0.05) increased from initially
1.10±0.03 % LA to 1.14±0.02 % LA when fat content in cheese
milk was increased from 2 per cent to 4 percent and thereafter it
significantly (P0.05) decreased to 1.09±0.01% LA when fat
content in cheese milk was kept to 6 per cent. However, the values

3. sensori

Sensory evaluation
For the organoleptic evaluation of PCCB spread, 8 judges were
selected on the basis of duo-trio test. The samples were evaluated
using 100 point scale as per the score card reported by Singh and
Tewari (1990).

Sensory evaluation of cream cheese

Several studies have been done on the sensory evaluation of cream cheese, and the important cream
cheese attributes and definitions based on the 15-point-unstructured scale can be summarized as shown in
Table 4 In addition to those attributes, spreadability is one of the most important textural properties for
cream cheese (Breidinger and Steffe, 2001), and to determine spreadability a certain force is required
to initiate the flow (Konkoly et al., 1999). It has been demonstrated that consumers found the force
to initiate the flow, which is generated on the knife during spreading the food on crackers, to be an
indication of spreadability for a variety of foods including cream cheese (Kokini and Dickie, 1982).
Therefore, another important cream cheese attribute is spreadability, which is a texture attribute
performed by hand, and the definition based on the score from the 15-point-unstructured scale are;
low = hard to spread (2 mm layer) on a cracker (high resistance), and high = easy to spread (2 mm
layer) on a cracker (low resistance) (Wendin et al.,
2000).