International Journal of Food Properties

ISSN: 1094-2912 (Print) 1532-2386 (Online) Journal homepage: https://www.tandfonline.com/loi/ljfp20

Quality of Processed Cheddar Cheese as a

Function of Emulsifying Salt Replaced by κ-
Carrageenan

Shabbir Ahmad, Masood Sadiq Butt, Imran Pasha & Aysha Sameen

To cite this article: Shabbir Ahmad, Masood Sadiq Butt, Imran Pasha & Aysha Sameen
(2016) Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced
by κ-Carrageenan, International Journal of Food Properties, 19:8, 1874-1883, DOI:
10.1080/10942912.2015.1085396

To link to this article: https://doi.org/10.1080/10942912.2015.1085396

Copyright © Taylor & Francis Group, LLC Published online: 04 May 2016.

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International Journal of Food Properties, 19:1874–1883, 2016
Copyright © Taylor & Francis Group, LLC
ISSN: 1094-2912 print/1532-2386 online
DOI: 10.1080/10942912.2015.1085396

Quality of Processed Cheddar Cheese as a Function of

Emulsifying Salt Replaced by κ-Carrageenan

Shabbir Ahmad, Masood Sadiq Butt, Imran Pasha, and Aysha Sameen
National Institute of Food Science and Technology, University of Agriculture, Faisalabad, Pakistan

Hydrocolloids act as stabilizer and thickening agents, thus able to replace emulsifying salts. The present
study was planned to use к-carrageenan in the production of processed cheddar cheese and to explore
its effect on physico-chemical and textural properties of processed cheddar cheeses. Different concen-
tration of ҡ-carrageenan were used with gradual decrease in salt contents along with natural cheese, fat,
and water to prepare processed cheddar cheese. The prepared samples were analyzed for physico-
chemical and sensory attributes at storage interval of 45 days during and after 90 days. With the
increase in hydrocolloid concentration, stiffer product was obtained and meltability of the samples
decreased than control. Processed cheddar cheese samples having 0.15% к-carrageenan with 2%
emulsifying salt (1.34% sodium citrate and 0.66% disodium phosphates) were found more acceptable
in terms of physico-chemical and sensory attributes, but all sensory attributes got fewer score with the
passage of storage time.

Keywords: Processed cheddar cheese, Emulsifying salts, κ-Carrageenan, Meltability, Textural proper-
ties, Hydrocolloid.

INTRODUCTION

By acidification and gel formation of milk with addition of rennet, a hard type cheddar cheese is
obtained.[1] Short shelf life and difficulty in selling of cheddar cheese proved a trigger behind the
advent of processed cheese. Currently, the trend about consumption of processed cheddar cheese is
increasing in pizza and pies due to the consumer preference. Processed cheeses are also preferred
because they are easy to manufacture; are cheaper and impart good textural and nutritional
characteristics in a wide variety of products.[2] Processed cheese is prepared in different shapes
and types according to its usage, for example, loaves, blocks, and slices, etc.[3] The most important
feature of the end product is smooth surface and meltability that are affected by components added
and the manufacturing conditions.[4]
Processed cheese is prepared by the combination of ripened cheddar cheese with emulsifying
salts (ES), cream, and other dairy and non-dairy constituents. The blend is heated to get a well-
mixed and smooth end product.[5] In the manufacturing of processed cheddar cheese ingredients

Received 26 March 2015; accepted 18 August 2015.

Address correspondence to Shabbir Ahmad, Nutrition and Hi-Tech Laboratory, National Institute of Food Science and
Technology, University of Agriculture, Faisalabad, Jail Road, Civil Lines, 38040, Pakistan. E-mail: ft.shabbir@gmail.com
Color versions of the figure in the article can be found online at www.tandfonline.com/ljfp.

1874
 EFFECT OF κ-CARRAGEENAN ON PROCESSED CHEDDAR CHEESE 1875

play an important role, and the selection of unprocessed cheddar is one of them. Age of the natural
cheese affect the functionality of processed cheddar cheese due to the presence of intact casein in
it.[6] The important constituent in processed cheddar cheese other than cheddar cheese is ESs like
sodium phosphate, trisodium citrate, etc., are used up to 2–3%.[5,7] In cheddar cheese, the three
dimensional network is held by calcium ions. While in processed cheese they are replaced by
sodium ions present in ESs. As a result, the insoluble Ca paracaseinate converted in to Na
paracaseinate that has more solubility than calcium.[8,9] Reducing the enzyme’s activity, improving
texture of the product and imparting specific flavor to the end product are important functions of
salts besides emulsification.[10] Traditional ESs also contain a high concentration of sodium (up to
30%, w/w) and trigger behind most cardiovascular diseases (CVD).[11]
Keeping in view the major roles of salts in the product as an emulsifier, texture improver, taste
enhancer, and shelf life extender; it is a very tough task for the industry to replace the salts.[12]
Certain hydrocolloids can replace the ESs and act as stabilizer, emulsifier, and have the ability to
maintain the textural quality of the end product. Hydrocolloids can hold water, create gel, and
increase the viscosity of the product. Keeping in view the properties of certain hydrocolloids, such
as carrageenan, pectin, and various starches, etc. They can be used as a salt replacer in processed
cheddar cheese.[13,14] However, there is very little literature regarding the total replacement of ES
with carrageenan. There are few published articles that have dealt with carrageenan applications in
processed cheese manufacturing especially as coating material. Carrageenan is a product obtained
from red seaweed (Rhodophyceae). There are generally three types of carrageenan obtained namely
(κ-kappa, і-iota, and Ɣ-lambda). First two fractions can be used in dairy products such as yogurt,
cheese, etc. κ-carrageenan has the ability to form firm and brittle gel whiles the і-carrageenan form
the soft and elastic gel. But і-carrageenan has a drawback of developing an unstable gel.
κ-carrageenan can also improve the slice ability of the processed cheddar cheese and has no
clear effect on the texture of the processed cheddar cheese when used less than 0.05%
concentration.[15] The objective of this study was to replace the sodium salts with κ-carrageenan
used in different concentrations to lower the sodium contents in processed cheddar cheese and to
check its effect on the quality and texture of the final product.

MATERIALS AND METHODS

Procurement of Raw Materials for Processed Cheddar Cheese

Rennet (CHR-Hansen Denmark), mesophilic starter culture, sodium chloride, ESs (disodium
citrate, disodium phosphate), and κ-carrageenan (Danisco) and milk and cream (locally) were
provided by Noon Dairies (Pvt. Ltd. Pakistan).

Manufacturing of Processed Cheddar Cheese

The preparation of processed cheddar cheese was started with shredding of cheddar cheese. Then all the
shredded natural cheese along with ESs, к-carrageenan (according to treatment plan given in Table 1)
and cream (2 g/100 g) were poured in a steam jacketed cooker and were mixed along with heating at
65–75ºC for 15 min, heating depends upon the percentage of natural cheese. The hot processed cheddar
cheese samples were then discharged into stainless steel molds (10.16 cm depth) from cooker and
cooled. After cooling up to room temperature they were transferred to slicing and packaging section,
where they were sliced into desired small rectangular shape blocks and packed in polythene bags under
vacuum. Then the samples were transferred to storage room, where the samples were stored at 4–6ºC up
to 90 days.
1876 AHMAD ET AL.

TABLE 1
Treatment plan

Emulsifying salts Hydrocolloid

Treatments/sample Na citrate% DSP% κ-carrageenan

T0 2 1 –
T1 2 1 0.1
T2 1.34 0.66 0.15
T3 0.66 0.33 0.2

Quality Evaluation of Processed Cheddar Cheese

Physico-chemical analysis
Processed cheddar cheese samples were analyzed for their chemical composition (moisture, fat,
protein, and ash content), pH, acidity, minerals contents with the interval of 45 days during
storage.[16] The fat content in cheese was determined by Gerber method using cheese butyrometer
bearing the inscription “I.S. 69: 1955.”[17] Sodium, calcium, and potassium contents were deter-
mined using flame photometer (Sherwood Flame Photometer 410, Sherwood Scientific Ltd.
Cambridge, UK).[18]

Meltability
Meltability of the processed cheese was determined by placing grated cheese plugs weighing
approximately 3 g into test tubes, the test tubes were covered with aluminum foil, and holes were
made to let the hot gas escape during heating. The test tubes were placed vertically in a refrigerator
at 5°C for 30 min and then horizontally in an oven and heated at 100°C for 90 min. Meltability was
measured in millimeters from the bottom of the test tube to the point at which the cheese has
stopped flowing.[19]

Instrumental texture profile analysis (TPA) of cheese

The effect of hydrocolloids on texture of the processed cheese was evaluated after 90 days by
performing the TPA of the cheese samples on TA-XT Plus Texture Analyzer (Stable Micro Systems,
Godalming, Surrey, UK) using compression plate probe P-75.[20] Cheese samples were placed in
airtight plastic bags and equilibrated at 8°C for 18 h. Cubes of 25 mm length, width, and height were
cut from each sample using a stainless steel wire cutter and equilibrated at 8°C for a further 30 min.
before analysis. Samples were removed from the incubator and immediately compressed to 30% of the
original height in two consecutive cycles (double compression) at a rate of 1 mm/s.

Sensory Evaluation
Processed cheddar cheese samples were evaluated for sensory evaluation during storage by a panel
of trained assessors drawn from faculty members and post-graduate students including both male
(15) and female (10) to judge the influence of ҡ-carrageenan by using hedonic scale.[21] Panelists
were round about 26–40 years of age with sound health and good sensory attributes. The test was
carried out in a well-ventilated, odorless, and quiet location.
 EFFECT OF κ-CARRAGEENAN ON PROCESSED CHEDDAR CHEESE 1877

Statistical Analysis
Significant difference among the treatments of final data obtained was determined by using
analysis of variance (ANOVA) technique under completely randomized design (CRD) with two
factor factorial on Statistical Package for the Social Sciences (SPSS; version 10.0.1, 1999). The
means of all treatments were compared by using the Tukey (HSD) test.[22]

RESULTS AND DISCUSSION

Physico-Chemical Analysis
Table 2 shows the mean values of pH and acidity throughout storage period and depicted that
storage and treatments had significant (p < 0.01) effect over pH and acidity; however, the
interaction between storage time and treatments was non-significant. The highest pH (5.48) was
recorded in T0 and T1 treatment at 90 days of analysis while the lowest pH (5.31) was recorded in
T3 at 0 days of storage, respectively. The pH difference is due to different rate of acid production
by starter cultures and salt tolerance of the different starter culture.[23] Generally, it can be said that
sodium salts of phosphates change the pH of the cheese blend (they usually cause increased pH of
blend) and contribute to pH stabilization due to their buffering capacity.[5] As in this study, the salt
concentration is reducing so the pH is decreasing. Acidity behaves reciprocal to pH, when pH falls
the acidity increased or vice versa. The highest acidity (0.90%) was recorded in T2 treatment at 90
days of analysis while the lowest acidity (0.71%) was recorded in T0 and T3 at 0 day of storage.
The results regarding mean values of moisture presented in Fig. 1 revealed highly significant
(p < 0.01) variation in moisture contents of processed cheddar cheese due to treatments, storage
days and as well as the interaction of both. The moisture values were collected on 45 days interval
showed the lost in moisture from the start of storage period up to end of period. During storage the
highest decrease in moisture was (2.26 g/100 g) in T1 and lowest decrease was (0.6 g/100 g) in T3.
It is observed that the treatment having lower concentration of salts and higher concentration of
hydrocolloids give less loss of water. It means that the к-carrageenan hold the water of processed

TABLE 2
Effect of treatments and storage on pH and acidity of processed cheddar cheese

Treatments/storage days 0 day 45 days 90 days Means

pH T0 5.42 ± 0.24 5.46 ± 0.22 5.48 ± 0.25 5.45 ± 0.02a

T1 5.42 ± 0.21 5.45 ± 0.18 5.48 ± 0.31 5.45 ± 0.03a
T2 5.37 ± 0.19 5.41 ± 0.24 5.43 ± 0.27 5.40 ± 0.02b
T3 5.31 ± 0.27 5.35 ± 0.26 5.37 ± 0.29 5.34 ± 0.02c
Means 5.38 ± 0.05c 5.42 ± 0.04b 5.44 ± 0.05a
Acidity T0 0.71 ± 0.03 0.77 ± 0.02 0.79 ± 0.07 0.76 ± 0.03b
T1 0.82 ± 0.04 0.87 ± 0.03 0.87 ± 0.04 0.85 ± 0.02a
T2 0.79 ± 0.05 0.86 ± 0.04 0. 90 ± 0.06 0.82 ± 0.03a
T3 0.71 ± 0.02 0.80 ± 0.05 0.84 ± 0.03 0.78 ± 0.05ab
Means 0.78 ± 0.05b 0.80 ± 0.04ab 0.83 ± 0.03a
a,b,c
Values in columns and rows with different superscript letters were statistically significant (p < 0.05), while values
sharing the letters are non-significant from each other and values with no superscript showing non-significant effect of the
factors (i.e., treatment or storage days).
T0: sodium citrate 2%, disodium phosphate 1%; T1: sodium citrate 2%, disodium phosphate 1%, к-carrageenan 0.1%; T2:
sodium citrate 1.34%, disodium phosphate 0.66%, к-carrageenan 0.15%; T3: sodium citrate 0.66%, disodium phosphate
0.33%, к-carrageenan 0.2%.
1878 AHMAD ET AL.

52
50
48
46
44
42
40
38
T0 T1 T2 T3
0 day 45 days 90 days

FIGURE 1 Effect of treatments and storage on moisture (g/100) of processed cheddar cheese.
It represents mean vales with standard deviation where as T0: sodium citrate 2%, disodium phosphate 1%; T1:
sodium citrate 2%, disodium phosphate 1%, к-carrageenan 0.1%; T2: sodium citrate 1.34%, disodium phosphate
0.66%, к-carrageenan 0.15%; T3: sodium citrate 0.66%, disodium phosphate 0.33%, к-carrageenan 0.2%.

cheese. Water gets evaporated during storage of processed cheddar cheese and the main reason of
water loss is the improper packaging material. The findings of this experiment are in accordance
with the literature data.[24,25] These authors reported that under controlled conditions processed
cheese slices, for 1 month, may present a weight loss of 2–5 g/kg. The mean values of fat content
of processed cheddar cheese are given in Table 3 after 0, 45, 90 days of storage. Non-significant
(p > 0.05) increase was observed in fat contents of processed cheddar cheese samples.[26]
The mean values of protein contents of processed cheddar cheese given in Table 3 revealed
significant effect (p < 0.05) of treatments and non-significant effect on storage days and their
interaction. The highest mean value was recorded in T0 (23.45 g/100 g) and lowest value was
(23.11 g/100 g) in the T2 treatment. Less difference was found among the T1 (0.05 g/100 g)

TABLE 3
Effect of treatments and storage on protein, fat, and ash contents (g/100 g) of processed cheddar cheese

Treatments/storage days 0 day 45 days 90 days Overall means

Protein T0 23.19 ± 0.45 23.05 ± 0.33 23.09 ± 0.48 23. 45 ± 0.07a

T1 23.03 ± 0.24 23.06 ± 0.39 23.29 ± 0.45 23.30 ± 0.14ab
T2 23.25 ± 0.32 23.3 ± 0.42 23.35 ± 0.29 23.11 ± 0.05bc
T3 23.33 ± 0.56 23.49 ± 0.38 23.52 ± 0.36 23.13 ± 0.1c
Means 23.20 ± 0.13 23.23 ± 0.21 23.31 ± 0.18
Fat T0 29.43 ± 0.41 29.46 ± 0.45 29.46 ± 0.37 29.45 ± 0.03
T1 29.53 ± 0.37 29.56 ± 0.35 29.56 ± 0.32 29.55 ± 0.02
T2 29.43 ± 0.32 29.46 ± 0.39 29.46 ± 0.36 29.45 ± 0.01
T3 29.4 ± 0.35 29.43 ± 0.38 29.43 ± 0.42 29.42 ± 0.02
Means 29.44 ± 0.06 29.47 ± 0.04 29.47 ± 0.05
Ash T0 3.93 ± 0.19 3.94 ± 0.13 3.94 ± 0.15 3.933 ± 0.04a
T1 3.93 ± 0.16 3.94 ± 0.17 3.94 ± 0.08 3.934 ± 0.06a
T2 3.87 ± 0.11 3.88 ± 0.18 3.87 ± 0.17 3.875 ± 0.05b
T3 3.84 ± 0.08 3.85 ± 0.14 3.83 ± 0.19 3.84 ± 0.08c
Means 3.893 ± 0.04 3.90 ± 0.04 3.895 ± 0.05
a,b,c
Values in columns and rows with different superscript letters were statistically significant (p < 0.05), while values
sharing the letters are non-significant from each other and values with no superscript showing non-significant effect of the
factors (i.e., treatment or storage days).
 EFFECT OF κ-CARRAGEENAN ON PROCESSED CHEDDAR CHEESE 1879

treatment. Largest difference found among T3 treatment was approximately (0.53 g/100 g). The
minute difference among the treatments proved that protein was insignificantly changed during
storage. In a study it has been observed that protein undergoes proteolytic changes during storage,
it was due to proteolytic microorganism which were present in cheddar cheese.[23] Difference
among treatments may be due to the к-carrageenan that forms the strong network in collaboration
with casein protein, that can held the more protein than ESs used alone. This is due to increase in
rigidity of network by using к-carrageenan as it can hold the large quantity of protein.[14]
Data showed the significant effect (p < 0.05) of treatments on ash content and non-significant
(p ≥ 0.05) effect during storage days and in interaction of both storage days and treatments. High
significance among treatments is due to different levels of к-carrageenan used with gradual
decrease in salt content i.e. from 3 to 1 g/100 g in combination. T3 is showing maximum decrease
of ash content (0.01 g/100 g). This might be due to the loss of moisture contents from processed
cheddar cheese samples during storage.

Mineral Contents (Na, K, and Ca)

Mean values of sodium, potassium, and calcium contents (mg/100 g) shown in Table 4 revealed
significant (p < 0.05) variation in treatments while the non-significant behavior observed during
storage. Difference in treatments is due to the decrease in sodium salt (sodium citrate and disodium
phosphate). The decrease in potassium content among treatments is due to lesser amounts of salt
used in treatments. There was a gradual increase in Ca content during 90 days of storage. The
results of calcium content regarding processed cheddar cheese are closer to a previous finding who
reported that during ripening there was conversion of insoluble Ca to soluble Ca.[27]

Meltability
The results of means of meltability of processed cheddar cheese are given in Table 5. Statistical
results of meltability of processed cheddar cheese show the highly significant (p ≤ 0.01) effect
among treatments and significant (p ≤ 0.05) during storage days while a non-significant effect was
observed in combination of both treatments and storage days. The decrease in meltability in
treatments is due to the decrease in concentration of ESs and the increase in the concentration of
к-carrageenan. A study reported that meltability of the processed cheese is associated with the
microstructure of the fat emulsion.[28] ESs are used for fat emulsion. As in treatments, ESs are
replaced by к-carrageenan (act as stabilizer and gel former), it provides a strong gel and the loss of
water make a more crumbled gel than sticky one. This may be the reason of decrease in the
meltability of processed cheddar cheese samples. The current results regarding decreased melt-
ability correlate with the literature that said that carrageenan interacts with the phosphoprotein
(casein) and decreases the meltability of the gel complex.[29,30]

Sensory Evaluation
The evaluation of processed cheddar cheese slices was conducted for different sensory attributes
like flavor, appearance, firmness, stickiness, crumbliness, sliceability, and overall acceptability,
following the 9-point hedonic scales Performa presented to the panelists for recording scores.
The means of all the sensory parameters are provided in Table 6. Appearance is an important
property of any edible thing. Processed cheddar cheese with ES has a proper and well-defined shape
as compared to that prepared by using к-carrageenan. The reason behind it is the loss in emulsifica-
tion property of processed cheddar cheese. Processed cheese shows a very little flavor changes during
storage indicating that cheese system involved in the air induced changes are heat-labile. Variation in
flavor was non-significant. T1 and T2 have the highest values of flavor as 7.6 ± 0.2.
1880 AHMAD ET AL.

TABLE 4
Effect of treatments and storage on sodium, potassium and calcium contents (mg/100 g) of processed cheddar
cheese

Treatments/storage
days 0 day 45 days 90 days Means

Na T0 1185.0 ± 12.45 1188.0 ± 43.38 1186.3 ± 39.18 1186.4 ± 1.22a

T1 1183.6 ± 15.55 1186.0 ± 58.54 1184.3 ± 48.41 1184.6 ± 0.98a
T2 862.0 ± 19.47 869.3 ± 45.35 865.0 ± 42.77 865.4 ± 3.01b
T3 713.3 ± 28.59 714.0 ± 43.05 715.6 ± 54.34 714.3 ± 0.97c
Means 985.9 ± 205.18 989.3 ± 205.15 987.3 ± 204.43
K T0 86.7 ± 14.25 85.0 ± 23.34 85.3 ± 18.56 85.7 ± 0.913a
T1 84.0 ± 11.29 87.3 ± 21.87 82.7 ± 16.89 84.7 ± 0.928ab
T2 85.7 ± 9.31 81.3 ± 18.56 82.3 ± 21.38 83.1 ± 0.90ab
T3 83.0 ± 4.18 81.3 ± 14.39 82.0 ± 26.34 82.1 ± 0.71b
Means 84.8 ± 0.85 83.75 ± 0.99 83.08 ± 0.56
Ca T0 445.0 ± 45.55 449.3 ± 38.76 450.6 ± 42.05 448.3 ± 1.04b
T1 454.3 ± 39.67 456.0 ± 41.48 451.7 ± 41.34 454.0 ± 1.19a
T2 453.7 ± 42.87 455.0 ± 23.35 453.3 ± 29.49 454.0 ± 0.64a
T3 448.6 ± 32.58 453.0 ± 43.85 454.0 ± 37.56 451.9 ± 1.21ab
Means 451.50 ± 1.08 452.3 ± 1.45 452.42 ± 0.77
a,b,c
Values in columns and rows with different superscript letters were statistically significant (p < 0.05), while values
sharing the letters are non-significant from each other and values with no superscript showing non-significant effect of the
factors (i.e., treatment or storage days).

TABLE 5
Effect of treatments and storage on meltability (mm) of processed cheddar cheese

Treatments/storage days 0 day 45 days 90 days Means

T0 36.30 ± 3.15 37.66 ± 3.27 34.30 ± 1.35 35.89 ± 1.49a

T1 34.20 ± 4.21 35.10 ± 4.42 33.33 ± 3.51 34.11 ± 0.68b
T2 32.33 ± 1.19 31.33 ± 2.34 30.33 ± 2.55 31.33 ± 0.81c
T3 30.67 ± 1.12 29.67 ± 2.11 29.50 ± 3.43 29.78 ± 0.68c
Means 33.25 ± 1.97a 33.41 ± 3.11a 31.66 ± 2.06b
a,b,c
Values in columns and rows with different superscript letters were statistically significant (p < 0.05), while values
sharing the letters are non-significant from each other and values with no superscript showing non-significant effect of the
factors (i.e., treatment or storage days).

Our results resemble the previous findings, according to which flavor development is a complex
microbiological, biochemical, and chemical process that occur during ripening of the cheese.
Glycolysis, lipolysis, and proteolysis are involved in flavor development of the processed cheese.
Firmness of the processed cheddar cheese samples was increased to some extent with the increase
in the amount of к-carrageenan and decreased at its 0.2% concentration with the decrease in
ES.[31,32] As we decrease the ES concentration, sliceability also decreased and crumbliness and
stickiness increased because salt play role in emulsification. Stickiness was increased as the к-
carrageenan (hydrocolloids) forms the stronger Na-paracaseinate network than Ca-paracaseinate.
T2 had the best appearance value, i.e. 76±0.2. T2 was regarded as the best treatment by the judges.
 EFFECT OF κ-CARRAGEENAN ON PROCESSED CHEDDAR CHEESE 1881

TABLE 6
Means ± SD of various parameters for sensory evaluation of processed cheddar cheese

Parameters/ Overall
treatments Appearance Flavor Firmness Stickiness Crumbliness Sliceability acceptability

T0 7.8 ± 0.2 7.4 ± 0.2ab 6.6 ± 0.2b 6.4 ± 0.2c 5.8 ± 0.1b 7.6 ± 0.2a 7.4 ± 0.2a
T1 7.2 ± 0.2 7.6 ± 0.2a 6.4 ± 0.4b 7.0 ± 0.2bc 6.6 ± 0.2b 7.6 ± 0.3a 7.4 ± 0.2a
T2 7.6 ± 0.2 7.6 ± 0.2a 7.8 ± 0.3a 7.4 ± 0.2a 7.2 ± 0.3a 7.6 ± 0.2a 7.6 ± 0.3a
T3 7.4 ± 0.1 7.4 ± 0.2ab 8.0 ± 0.2a 7.8 ± 0.2ab 7.8 ± 0.4c 6.0 ± 0.3b 6.6 ± 0.18b
Means 7.5 ± 0.098 7.5 ± 0.101 7.2 ± 0.18 7.15 ± 0.12 6.95 ± 0.19 7.21 ± 0.19
a,b,c
Values in columns and rows with different superscript letters were statistically significant (p < 0.05), while values
sharing the letters are non-significant from each other and values with no superscript showing non-significant effect of the
factors (i.e., treatment or storage days).

Instrumental Textural Profile Analysis

Hydrocolloids have high impact on textural profile, i.e., hardness, cohesiveness, springiness,
chewiness, and gumminess. Mean values of all these parameters are given in Table 7 collectively.
The results indicated that increasing concentration of k-carrageenan in processed cheese changes
the properties of its gel, which shows higher rigidity. This could be explained by the fact that with
increasing concentration of к-carrageenan more intensive interactions between carrageenan chains
take place, which leads to the formation of a “denser” (more intensive) network structure.[33,34]
Highest recorded difference between treatments T0 and T3 was (1002.7) and least difference was
(16.3) between T2 and T3.
Mean values of cohesiveness of processed cheddar cheese samples showed highest reduction
between T0 and T2 while the least difference was between T0 and T1. Mean values of cohesiveness
depicted the decreasing trend with the increase of к-carrageenan concentration as the spread ability
of the end product was decreased.[33] Mean values of springiness indicate the less variation among
treatments as compare to control. Treatments T0 and T2 are closely related to one another. T2 has
0.15 g/100 g addition of к-carrageenan with 1.33 g/100 g salt addition (both disodium phosphate
and tri-sodium citrate). The reason behind the lesser difference in springiness of treatments may be
the reduced level of ESs. Mean values of chewiness and gumminess showed the increasing trend
from the T0. T1 had maximum chewiness and gumminess, i.e., 1749.4 ± 3.5 and 1774.1 ± 3.2,
respectively. It is due the development of strong/firmer gel by the addition of к-carrageenan. Both
factors affect the mouthfeel of the observer.

TABLE 7
Means ± SD of various parameters for textural profile analysis (TPA) of processed cheddar cheese

Parameters/treatments Hardness Cohesiveness Springiness Chewiness Gumminess

T0 973.3 ± 2.90d 0.94 ± 0.2a 0.96 ± 0.30 888.23 ± 4.30c 921.86 ± 2.10c
T1 1797.0 ± 4.33c 0.89 ± 0.3ab 0.98 ± 0.04 1749.36 ± 3.52a 1774.14. ± 3.19a
T2 1959.7 ± 2.90b 0.75 ± 0.3b 0.98 ± 0.03 1317.34 ± 6.16ab 1349.05 ± 2.18ab
T3 1976.0 ± 3.05a 0.74 ± 0.1bc 0.99 ± 0.02 1434.17 ± 3.65b 1449.50 ± 3.75b
Means 1875.5 ± 3.20 0.83 ± 0.2 0.98 ± 0.03 1347.27 ± 4.40 1373.68 ± 2.8
a,b,c
Values in columns and rows with different superscript letters were statistically significant (p < 0.05), while values
sharing the letters are non-significant from each other and values with no superscript showing non-significant effect of the
factors (i.e., treatment or storage days).
1882 AHMAD ET AL.

CONCLUSION

Increased values of acidity and decrease in pH, fat, ash, sodium, potassium, and meltability was
observed by the incorporation of к-carrageenan in processed cheddar cheese. However, overall
acceptability decreased and in TPA treatments tends to hardened gradually with the addition of к-
carrageenan. So some parameters were affected negatively by addition of ҡ-carrageenan, but
processed cheddar cheese samples having 0.15% к-carrageenan with 2% ES (1.34% sodium citrate
and 0.66% disodium phosphates) were found more acceptable in terms of physico-chemical and
sensory attributes as compared to other treatments.

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