Cream Cheese is a widely used product in all over the world to fulfill the requirement of cheese. Therefore, different vegetable and dairy fats are used to check the results of cream cheese to check consumer requirements and market demand. This study was designed keeping to combine the benefits of dairy and vegetable fats to get a unique product with much better nutritional value and therapeutic value.
Physicochemical Analysis
Protein % Test
Results of protein percentage indicated significant difference among storage days and treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 7.50 ± 0.01% and 10.63 ± 0.00% respectively, while; mean values of T1 were 5.03 ± 0.04% and 10.23 ± 0.02% at 0 and 60 day respectively. Mean values of T2 were 10.63 ± 0.00% and 8.12 ± 0.00% respectively, while; mean values of T3 were 10.05 ± 0.09% and 7.55 ± 0.04% at 0 and 60 days, respectively (Table 1). Results indicated that storage days and treatments had effect on the protein percentage of different cream cheese samples. Protein content improves the quality and acceptance of cheese. Cream cheese consists of large amount of proteins however the interactive properties between salt content. Protein content is important when cheese is being produced by less fat content as salt impact on the aggregation of protein [3, 17]. Pseudo-protein particles such as casein participate in polymerization like acid coagulation [18].
Table 1
Physiochemical changes in cream cheese prepared using blend of dairy and vegetable fat during 60 days storage period
Item | Storage days | Treatment 0 | Treatment 1 | Treatment 2 | Treatment 3 |
Fat (%) | 0 | 29.5 ± 0.50 | 28.37 ± 0.32 | 27.17 ± 0.29 | 27.83 ± 0.58 |
| 15 | 29.67 ± 0.29 | 28.50 ± 0.50 | 27.50 ± 0.00 | 27.67 ± 0.29 |
| 30 | 29.83 ± 0.29 | 28.33 ± 0.29 | 27.83 ± 0.29 | 28.33 ± 0.29 |
| 45 | 29.17 ± 0.29 | 28.33 ± 0.29 | 27.83 ± 0.29 | 27.17 ± 0.29 |
| 60 | 29.17 ± 1.04 | 28.33 ± 0.29 | 28.17 ± 0.58 | 28.33 ± 0.29 |
Protein (%) | 0 | 7.50 ± 0.01 | 5.03 ± 0.04 | 10.63 ± 0.00 | 10.05 ± 0.09 |
| 15 | 7.49 ± 0.03 | 3.13 ± 0.01 | 11.26 ± 0.01 | 11.87 ± 0.01 |
| 30 | 6.27 ± 0.02 | 9.33 ± 0.04 | 10.66 ± 0.05 | 8.80 ± 0.07 |
| 45 | 9.38 ± 0.01 | 4.32 ± 0.09 | 8.74 ± 0.01 | 10.63 ± 0.00 |
| 60 | 10.63 ± 0.00 | 10.23 ± 0.02 | 8.12 ± 0.00 | 7.55 ± 0.04 |
Hardness (%) | 0 | 1.75 ± 0.02 | 14.23 ± 0.05 | 2.03 ± 0.02 | 3.73 ± 0.58 |
| 15 | 0.33 ± 0.03 | 2.77 ± 0.21 | 0.54 ± 0.02 | 0.92 ± 0.06 |
| 30 | 0.75 ± 0.03 | 3.29 ± 0.24 | 0.47 ± 0.02 | 0.89 ± 0.03 |
| 45 | 0.36 ± 0.02 | 1.05 ± 0.04 | 0.53 ± 0.31 | 0.95 ± 0.03 |
| 60 | 0.44 ± 0.03 | 2.03 ± 0.03 | 0.54 ± 0.03 | 0.96 ± 0.58 |
pH | 0 | 4.81 ± 0.35 | 4.64 ± 0.02 | 4.85 ± 0.28 | 4.73 ± 0.39 |
| 15 | 5.12 ± 0.14 | 4.89 ± 0.02 | 5.11 ± 0.12 | 4.68 ± 0.11 |
| 30 | 3.62 ± 0.82 | 4.11 ± 0.1 | 4.84 ± 0.44 | 4.65 ± 0.15 |
| 45 | 4.28 ± 0.83 | 3.51 ± 0.55 | 4.06 ± 0.23 | 3.80 ± 0.66 |
| 60 | 4.28 ± 0.83 | 3.64 ± 0.80 | 3.66 ± 0.45 | 4.03 ± 0.83 |
Acidity (%) | 0 | 0.05 ± 0.00 | 0.06 ± 0.01 | 0.06 ± 0.02 | 0.07 ± 0.01 |
| 15 | 0.07 ± 0.02 | 0.06 ± 0.01 | 0.06 ± 0.01 | 0.06 ± 0.02 |
| 30 | 0.09 ± 0.01 | 0.05 ± 0.00 | 0.06 ± 0.01 | 0.06 ± 0.01 |
| 45 | 0.12 ± 0.02 | 0.07 ± 0.01 | 0.07 ± 0.02 | 0.05 ± 0.01 |
| 60 | 0.11 ± 0.05 | 0.06 ± 0.02 | 0.06 ± 0.01 | 0.06 ± 0.01 |
Gumminess | 0 | 75.83 ± 0.55 | 674.33 ± 3.91 | 120.43 ± 0.21 | 68.6 ± 74.55 |
| 15 | 18.53 ± 0.55 | 28.44 ± 0.45 | 9.60 ± 0.20 | 21.6 ± 0.3 |
| 30 | 8.47 ± 0.41 | 62.57 ± 0.32 | 12.50 ± 0.40 | 14.63 ± 0.38 |
| 45 | 8.66 ± 0.12 | 4.17 ± 0.38 | 18.57 ± 0.21 | 25.47 ± 0.31 |
| 60 | 16.37 ± 0.06 | 13.11 ± 0.01 | 23.3 ± 0.70 | 13.47 ± 0.41 |
Free FAs % | 0 | 0.23 ± 0.01 | 0.36 ± 0.01 | 0.52 ± 0.01 | 0.35 ± 0.01 |
| 15 | 0.23 ± 0.01 | 0.38 ± 0.01 | 0.52 ± 0.01 | 0.34 ± 0.01 |
| 30 | 0.26 ± 0.01 | 0.36 ± 0.01 | 0.53 ± 0.01 | 0.36 ± 0.01 |
| 45 | 0.28 ± 0.01 | 0.38 ± 0.01 | 0.54 ± 0.01 | 0.36 ± 0.01 |
| 60 | 0.33 ± 0.01 | 0.43 ± 0.09 | 0.57 ± 0.01 | 0.36 ± 0.01 |
*Means of each item in rows and columns with different superscripts differ significantly (P < 0.05). |
T0: Cream cheese with addition of Dairy fat (100%) (Control Sample) |
T1: Cream cheese with addition of Dairy fat (75%) and Cocoa butter substitute fat (25%) |
T2: Cream cheese with addition of Dairy fat (50%) and Cocoa butter substitute fat (50%) |
T3: Cream cheese with addition of Dairy fat (25%) and Cocoa butter substitute fat (75%) |
pH Test
Results of pH showed significant difference among storage days treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 4.81 ± 0.35 and 3.56 ± 0.44 respectively, while; mean values of T1 were 4.64 ± 0.02 and 3.64 ± 0.80 respectively. Mean values of T2 were 4.85 ± 0.28 and 3.66 ± 0.45 at 0 and 60 days respectively, while; mean values of T3 were 4.73 ± 0.39 and 4.03 ± 0.83 at 0 and 60 days respectively (Table 1). Results indicated that storage days had effect on the pH of cream cheese samples but treatment had no effect on the pH of cream cheese samples. pH has not big effect on cream cheese acceptability as in different processing steps shows controlled pH range 4.4 to 4.9. While, cream cheese showed impact on texture acceptability at different pH ranges [19]. Table 1 indicated that treatments showed no significant difference in pH value.
Acidity Test
Results of acidity test showed significant difference among storage days and also significant difference among treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 0.05 ± 0.00% and 0.11 ± 0.05% respectively, while; T1 mean values were 0.06 ± 0.01% and 0.06 ± 0.02% at 0 and 60 day. Mean values of T2 were 0.06 ± 0.02 and 0.06 ± 0.01 at 0 and 60 days respectively, while, mean values of T3 were 0.07 ± 0.01% and 0.06 ± 0.01% at 0 and 60 days, respectively (Table 1). Results indicated that storage days and treatments had slight effect on the acidity of cream cheese samples. In the same way T3 had greater acidity than T1. So, the concluded order of acidity was T0 > T2 > T3 > T1. Texture, stretching, melting and structure of cheese were important factors that depended on acidity of cheese [20]. Conversion of lactose into lactate produced acidity in cheese [21]. Acidity was also increased due to sugar because sugar converted into acids [22]. After ripening of cheese up to 4 months acidity was decreased due to lactate converted into other compounds due to higher rate of lipolysis and proteolysis [20, 21, 22].
Fat Test
Results of fat test showed significant difference among treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 29.50 ± 0.50% and 29.17 ± 1.04% respectively, while; mean values of T1 were 28.37 ± 0.32% and 28.83 ± 0.29% at 0 and 60 days. T2 mean values were 27.12 ± 0.29% and 28.17 ± 0.58% at 0 and 60 days respectively, while; mean values of T3 were 27.83 ± 0.58% and 28.33 ± 0.29% at 0 and 60 days, respectively (Table 1). Results showed that storage days had no effect on the fat percentage but treatments had some effect on fat percentage of cream cheese. Fat shows significant impact on all attributes related to sensory impacts like texture as well as physicochemical properties [3]. Cream cheese containing lower fat showed impact on viscosity of cream cheese; spread ability and friction increase as well [23]. Table 1 showed fat having no significance difference among different storage time as significant value showed 0.05. Fat content had impact on cream cheese during storage conditions [24].
Free Fatty Acids (FFAs) Test
Results of FFAs test indicated significant difference among storage days and treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 0.23 ± 0.01% and 0.33 ± 0.10% respectively, while; T1 mean values were 0.36 ± 0.01% and 0.43 ± 0.09% at 0 and 60 days, respectively. T2 were showed 0.52 ± 0.01% and 0.57 ± 0.01% at 0 and 60 days respectively, while; values of T3 were 0.35 ± 0.01% and 0.36 ± 0.01% at 0 and 60 days, respectively (Table 1). Results showed that storage days and treatments had little effect on the percentage of free fatty acids. Free Fatty Acids of cream cheeses increased during storage. So, there was change in sensory evaluation. Free fatty acids range from 64 to 1448 ppm during storage [25]. Table 1 showed that free fatty acids contents value of all samples of cream cheese showed significance difference among treatments and storage time. Results showed that storage days and treatments had effect on the FFAs of cream cheese samples according to two ways ANOVA.
Hardness
Results of hardness showed significant difference among storage days and also significant difference among treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 1.75 ± .02 and 0.44 ± 0.03 respectively, while; T1 mean values were 14.23 ± 0.05 and 2.03 ± 0.03 at 0 and 60 days respectively.T2 mean values were 2.03 ± 0.02 and 0.54 ± 0.03 at 0 and 60 days, while; mean values of T3 were 3.73 ± 0.58 and 0.96 ± 0.58 at 0 and 60 days, respectively (Table 1). Results showed that storage days and treatments had effect on the hardness of cream cheese samples. Full fat cream cheese was more elastic, harder and more cohesive due to presence of larger number of total solids in it as compared to cream cheeses which were having low fat content and these types of cheese showed different rheological properties [8]. By increasing bound water content hardness decreased as both the amount and strength structure of bound water increased [26]. So, T0 showed less hardness than T1 and T3 whereas T1 showed more hardness than T2. The order of hardness was T0 < T2 < T3 < T1.Thus,100% dairy fat cream cheese showed the least hardness and 50% dairy and 50% vegetable fat (cocoa butter substitute fat) showed highest hardness [26].
Gumminess
Results of Gumminess showed significant difference among storage days and also significant difference among treatments (p < 0.05). Mean value of control T0 at 0 and 60 days were 75.83 ± .3.91 and 16.37 ± 0.06 respectively, while; mean values of control T1 at 0 and 60 days were 674.33 ± 3.91 and 13.11 ± 0.01 respectively. Mean values of T2 were 120.43 ± 0.21 and 23.30 ± 0.70at 0 and 60 days, respectively, while; mean values of T3 were 68.60 ± 74.55 and 13.47 ± 0.41at 0 and 60 days, respectively (Table 1). Results showed that storage days and treatments had effect on the Gumminess of cream cheese samples. Results of gumminess showed that storage days and treatments had significant effect as well as not significant effects on the gumminess of cream cheese. There was significance difference between T0 and T1, T1 and T2, T1 and T3 treatments in terms of gumminess, while; T0 showed less gumminess than T1, T2, T3. In a same way T1 showed more gumminess than T2, T3 whereas, T2 showed more gumminess than T3 the overall gradient of stringiness length is T0 < T3 < T2 < T1 [3].
Sensory Evaluation
Appearance
Results of appearance showed significant difference among storage days and also significant difference among treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 9.70 ± 0.30 and 8.39 ± 1.11 respectively, while; mean values of control T1 at 0 and 60 days were 9.69 ± 0.53and 7.02 ± 0.18 respectively. Mean value of T2 was 7.81 ± 0.42 and 7.00 ± 0.22 at 0 and 60 days, respectively, while; mean values of T3 were 7.33 ± 1.15 and 5.78 ± 1.46 at 0 and 60 days, respectively (Table 2). Results showed that storage days and treatments had effect on the appearance of cream cheese samples. Cream cheese samples after addition of dairy and vegetable fat (cocoa butter substitute fat) were analysed for its sensory evaluation and following observations were observed using 9 points hedonic scale. The appearance of T0 was not significantly different from T1. The appearance of all other combinations was significantly different from each other. T0 has highest ranking appearance wise while, T3 has the lowest ranking. The overall ranking was T0 > T1 > T2 > T3.Thus the higher the proportion of vegetable fat the lesser the appearance acceptability was observed.
Table 2
Sensory evaluation of in cream cheese prepared using blend of dairy and vegetable fat during 60 days storage period
Item | Storage days | Treatment 0 | Treatment 1 | Treatment 2 | Treatment 3 |
Color | 0 | 8.07 ± 0.05 | 7.98 ± 0.07 | 8.11 ± 0.95 | 5.95 ± 1.05 |
| 15 | 8.54 ± 0.52 | 7.6 ± 0.55 | 7.91 ± 0.12 | 7.46 ± 0.64 |
| 30 | 7.69 ± 0.53 | 7.4 ± 0.59 | 6.74 ± 0.46 | 5.77 ± 1.09 |
| 45 | 7.98 ± 0.95 | 7.47 ± 0.35 | 6.92 ± 1.18 | 6.28 ± 0.54 |
| 60 | 7.71 ± 0.54 | 7.22 ± 0.38 | 5.93 ± 0.66 | 4.76 ± 0.58 |
Appearance | 0 | 9.7 ± 0.3 | 9.69 ± 0.53 | 7.81 ± 0.42 | 7.33 ± 1.15 |
| 15 | 9.02 ± 0.04 | 9.67 ± 0.52 | 7.29 ± 0.51 | 6.62 ± 0.36 |
| 30 | 9.03 ± 0.03 | 9.09 ± 1.34 | 6.63 ± 0.56 | 6.54 ± 0.47 |
| 45 | 8.39 ± 0.57 | 7.2 ± 0.2 | 7.55 ± 0.51 | 6.57 ± 0.89 |
| 60 | 8.39 ± 1.11 | 7.02 ± 0.18 | 7 ± 0.22 | 5.78 ± 1.46 |
Taste | 0 | 8.77 ± 1.07 | 9.53 ± 0.48 | 7.87 ± 1.02 | 5.72 ± 0.62 |
| 15 | 8.38 ± 0.58 | 7.74 ± 0.57 | 7.98 ± 0.03 | 4.08 ± 1.01 |
| 30 | 8.05 ± 0.98 | 7.24 ± 0.66 | 7.27 ± 0.68 | 3.69 ± 0.56 |
| 45 | 8.00 ± 0.05 | 7.53 ± 0.5 | 6.43 ± 0.65 | 2.92 ± 0.17 |
| 60 | 7.55 ± 1.55 | 7.22 ± 0.38 | 6.63 ± 0.66 | 3.79 ± 0.47 |
Flavor | 0 | 9.03 ± 0.04 | 8.31 ± 0.59 | 8.3 ± 1.1 | 4.58 ± 1.23 |
| 15 | 7.56 ± 0.44 | 8.99 ± 0.97 | 8.2 ± 0.31 | 4.11 ± 0.19 |
| 30 | 7.59 ± 0.51 | 7.98 ± 0.06 | 7.09 ± 0.73 | 4.02 ± 0.95 |
| 45 | 6.69 ± 0.55 | 6.86 ± 0.15 | 6.48 ± 0.95 | 4.23 ± 0.57 |
| 60 | 6.37 ± 0.56 | 7.23 ± 0.37 | 5.96 ± 0.91 | 5.57 ± 0.57 |
Bitterness | 0 | 9.2 ± 1.04 | 7.93 ± 0.93 | 7.93 ± 0.93 | 7.09 ± 0.85 |
| 15 | 7.61 ± 0.67 | 7.26 ± 1.21 | 7.26 ± 1.21 | 7.72 ± 1.15 |
| 30 | 8 ± 0.49 | 6.07 ± 0.45 | 6.07 ± 0.45 | 6.57 ± 1.18 |
| 45 | 7.47 ± 0.44 | 7.35 ± 0.5 | 7.35 ± 0.5 | 4.26 ± 0.92 |
| 60 | 7.68 ± 0.54 | 7.7 ± 0.84 | 7.7 ± 0.84 | 4.95 ± 1.05 |
Consistency | 0 | 9.47 ± 0.47 | 7.98 ± 0.09 | 8.66 ± 1.14 | 7.06 ± 0.95 |
| 15 | 9.03 ± 0.94 | 7.26 ± 0.28 | 8.17 ± 0.33 | 5.7 ± 0.43 |
| 30 | 9.03 ± 0.96 | 6.52 ± 0.49 | 7.2 ± 0.38 | 4.49 ± 1.36 |
| 45 | 7.89 ± 0.28 | 6.77 ± 0.62 | 6.52 ± 0.36 | 2.05 ± 0.1 |
| 60 | 6.71 ± 0.57 | 7.92 ± 1.06 | 6.25 ± 0.82 | 2.47 ± 1.46 |
Overall acceptability | 0 | 9.73 ± 0.17 | 9.52 ± 0.47 | 8.1 ± 1.1 | 4.64 ± 0.53 |
15 | 7.71 ± 0.55 | 8.14 ± 0.74 | 8.01 ± 0.02 | 5.12 ± 1.03 |
30 | 7.96 ± 0.1 | 7.36 ± 0.41 | 7.33 ± 0.29 | 6.09 ± 0.19 |
45 | 7.49 ± 0.85 | 6.81 ± 0.25 | 7.21 ± 0.74 | 4.34 ± 1.6 |
| 60 | 6.36 ± 0.57 | 7.33 ± 0.57 | 6.24 ± 1.17 | 4.38 ± 1.07 |
*Means of each item in rows and columns with different superscripts differ significantly (P < 0.05). |
T0: Cream cheese with addition of Dairy fat (100%) (Control Sample) |
T1: Cream cheese with addition of Dairy fat (75%) and Cocoa butter substitute fat (25%) |
T2: Cream cheese with addition of Dairy fat (50%) and Cocoa butter substitute fat (50%) |
T3: Cream cheese with addition of Dairy fat (25%) and Cocoa butter substitute fat (75%) |
Taste
Results of taste showed significant difference among storage days and also significant difference among treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 8.77 ± 1.07and 7.55 ± 1.55 respectively, while; mean values of control T1 at 0 and 60 days were 9.53 ± 0.48 and 7.22 ± 0.38 respectively. Mean value of T2 were 7.87 ± 1.02 and 6.63 ± 0.66 at 0 and 60 days, respectively, while; mean values of T3 were 5.72 ± 0.62 and 3.79 ± 0.47 at 0 and 60 days, respectively (Table 2). Results showed that storage days and treatments had effect on the taste of cream cheese samples. The taste of T0 was not significantly different from T1. In the same way the taste of T1 was not significantly different from T2. The tastes of all other combinations were significantly different from each other. T0 has highest ranking taste wise while, T3 has the lowest ranking. The overall ranking was T0 > T1 > T2 > T3.Thus the higher the proportion of vegetable fat the lesser the taste acceptability was observed [3].
Color
Results of color showed significant difference among storage days and also significant difference among treatments (p < 0.05).Mean value of control T0 at 0 and 60 days were 8.07 ± .053 and 7.71 ± 0.54 respectively, while; mean values of control T1 at 0 and 60 days were 7.98 ± 0.07 and 7.22 ± 0.38 respectively. Mean values of T2 were 8.11 ± 0.95and 5.93 ± 0.66 at 0 and 60 days, respectively, while; mean values of T3 were 5.95 ± 1.05 and 4.76 ± 0.58 at 0 and 60 days, respectively (Table 2). Results showed that storage days and treatments had effect on the color of cream cheese samples. The color of T0 was not significantly different from T1. In the same way, the color of T1 was not significantly different from T2. The color of all other combinations was significantly different from each other. T0 has highest color acceptability, while; T3 has the lowest color acceptability. The overall color ranking was T0 > T1 > T2 > T3.Thus the higher the proportion of vegetable fat, the lesser the color appearance was observed.
Flavor
Results of flavor indicated significant difference among storage days and also significant difference among treatments (p < 0.05).Mean values of control T0 at 0 and 60 days were 9.03 ± 0.04 and 6.37 ± 0.56 respectively, while; mean values of control T1 at 0 and 60 days were 8.31 ± 0.59 and 7.23 ± 0.37 respectively. Mean values of T2 were 8.30 ± 1.10 and 5.96 ± 0.91 at 0 and 60 days, respectively, while; mean values of T3 were 4.58 ± 1.23 and 5.57 ± 0.57 at 0 and 60 days, respectively (Table 2). Results showed that storage days and treatments had effect on the flavor of cream cheese samples. The flavor of T0 was not significantly different from T1 and T2. The flavor of all other combinations was significantly different from each other. T1 has highest flavor acceptability, while; T3 has the lowest flavor acceptability. The overall flavor ranking was T1 > T0 > T2 > T3.
Bitterness
Results of bitterness indicated significant difference among storage days and also significant difference among treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 9.20 ± 1.04 and 7.68 ± 0.54 respectively, while; mean values of control T1 at 0 and 60 days were 7.93 ± 0.93 and 7.70 ± 0.84 respectively. Mean values of T2 were 8.86 ± 0.97 and 6.40 ± 0.62 at 0 and 60 days, respectively, while; mean values of T3 were 7.09 ± 0.84 and 4.95 ± 1.05 at 0 and 60 days, respectively (Table 2). Results showed that storage days and treatments had effect on the bitterness of cream cheese samples. Bitterness of all other combinations was significantly different from each other. T0 has highest ranking bitterness wise, while; T3 has the lowest ranking. The overall ranking was T0 > T2 > T1 > T3.Thus the higher the proportion of vegetable fat the lesser the bitterness acceptability was observed [3].
Consistency
Results of consistency showed significant difference among storage days and also significant difference among treatments (p < 0.05).Mean values of control T0 at 0 and 60 days were 9.47 ± 0.47 and 6.71 ± 0.57 respectively, while; mean values of control T1 at 0 and 60 days were 7.98 ± 0.09 and 7.92 ± 1.06 respectively. Mean values of T2 were 8.66 ± 1.14 and 6.25 ± 0.82 at 0 and 60 days, respectively, while; mean values of T3 were 7.06 ± 0.95 and 2.47 ± 1.46 at 0 and 60 days, respectively (Table 2). Results indicated that storage days and treatments had effect on the consistency of cream cheese samples. The consistency of T1 was not significantly different from T2. The consistency of all other combinations was significantly different from each other. T0 has highest ranking consistency wise while, T3 has the lowest ranking. The overall ranking was T0 > T2 > T1 > T3.
Overall acceptability
Results of overall acceptability showed significant difference among storage days and also significant difference among treatments (p < 0.05).Mean values of control T0 at 0 and 60 days were 9.73 ± 0.17% and 6.36 ± 0.57% respectively, while; mean values of control T1 at 0 and 60 days were 9.52 ± 0.47% and 7.33 ± 0.57% respectively. Mean values of T2 were 8.10 ± 1.10% and 6.24 ± 1.17% at 0 and 60 days, respectively, while; mean values of T3 were 4.64 ± 0.53% and 4.38 ± 1.07% at 0 and 60 days, respectively (Table 2). Results indicated that storage days and treatments had effect on the overall acceptability of cream cheese samples. Thus the higher the proportion of vegetable fat the lesser the appearance acceptability was observed. Post hoc analysis of Tukey’s HSD and LSD were carried out to establish that whether there was significant difference between treatments. The analysis showed that the overall acceptability of T0 was not significantly different from T1 and T2. In the same way, overall acceptability of T1 was not significantly different from T2. The overall acceptability of all other combinations was significantly different from each other’s. T0 has highest overall acceptability, while; T3 has the lowest color acceptability [3].
Microbial Analysis
Total Plate Count and Coliform
Results of total plate count showed significant difference among storage days (Table 3) and also significant difference among treatments (p < 0.05). Mean values of control T0 at 0 and 60 days were 7.8 ± 0 and 7.75 ± 0.00 respectively, while; mean values of control T1 at 0 and 60 days were 6.867 ± 0.03 and 6.57 ± 0.03 respectively. Mean values of T2 were 6.3 ± 0.00 and 6.24 ± 0.00 at 0 and 60 days, respectively, while; mean values of T3 were 5.73 ± 0.03 and 5.53 ± 0.03 at 0 and 60 days, respectively (Table 3). Results indicated that storage days and treatments had effect on the overall acceptability of cream cheese samples and T0 was of best quality. Results of coliform test showed zero value for all treatments and all storage days indicating that all samples were kept in good quality (Table 3).
Table 3
Microbiological changes in cream cheese prepared using blend of dairy and vegetable fat during 60 days storage period
Item | Storage days | Buffalo milk | Cow milk | Buffalo + cow milk (50:50) | |
Total plate count (TPC) | 0 | 7.80 ± 0.00 | 6.87 ± 0.03 | 6.30 ± 0.00 | 5.73 ± 0.03 |
15 | 7.90 ± 0.00 | 6.67 ± 0.03 | 6.13 ± 0.00 | 5.63 ± 0.03 |
30 | 7.90 ± 0.00 | 6.80 ± 0.03 | 6.30 ± 0.00 | 5.66 ± 0.03 |
45 | 7.89 ± 0.00 | 6.66 ± 0.03 | 6.03 ± 0.00 | 5.58 ± 0.03 |
| 60 | 7.75 ± 0.00 | 6.57 ± 0.03 | 6.24 ± 0.00 | 5.53 ± 0.03 |
Coliform count (CC) | 0 | 0.00 | 0.00 | 0.00 | 0.00 |
15 | 0.00 | 0.00 | 0.00 | 0.00 |
30 | 0.00 | 0.00 | 0.00 | 0.00 |
45 | 0.00 | 0.00 | 0.00 | 0.00 |
| 60 | 0.00 | 0.00 | 0.00 | 0.00 |
*Means of each item in rows and columns with different superscripts differ significantly (P < 0.05). No Increase in Microbial Count of cream cheese till the end of Storage Period |
T0: Cream cheese with addition of Dairy fat (100%) (Control Sample) |
T1: Cream cheese with addition of Dairy fat (75%) and Cocoa butter substitute fat (25%) |
T2: Cream cheese with addition of Dairy fat (50%) and Cocoa butter substitute fat (50%) |
T3: Cream cheese with addition of Dairy fat (25%) and Cocoa butter substitute fat (75%) |