الفهرس 
Processed cheese propertiesOnly 14 pages are availabe for public view
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Abstract
It has been concerned in this part to investigate the effect of replacing fresh Ras cheese with whey protein hydrolysate (2.5, 5, 7.5 and 10%) with different ratios on the physical, rheological, chemical and organoleptic properties of processed cheese spread.
All treatments were stored at 4 + 2ᵒC for 3 months and were sampled at 0, 1, 2 and 3 months of storage period for physical, rheological and chemical evaluation.
The obtained results can be summarized as follow:
1. Substitution of fresh Ras cheese with whey protein hydrolysate caused a slight decrease in acidity (p ≤ 0.05) of processed cheese spread and this decrease was proportional to the rate of replacement fresh Ras cheese with whey protein hydrolysate. Acidity of processed cheese spread treatments increased slightly (p ≤ 0.05) as storage period progressed.