Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms
International Journal of Nutrition and Food Sciences
Volume 6, Issue 1, January 2017, Pages: 45-52
Received: Dec. 26, 2016; Accepted: Jan. 5, 2017; Published: Jan. 23, 2017
Views 2627      Downloads 111
Manal Khider, Department of Dairy Science, Faculty of Agriculture, Fayoum University, Fayoum, Egypt
Osama Seoudi, Department of Agric. Microbiol., Fac. of Agric., Fayoum Univ., Fayoum, Egypt
Yasser Fathy Abdelaliem, Department of Agric. Microbiol., Fac. of Agric., Fayoum Univ., Fayoum, Egypt
Article Tools
Follow on us
In this study processed cheese was supplemented with either fresh or dried edible mushroom (Pleurotus ostreatus Hk 35), to improve its nutritional value, functional and sensory properties, chemical composition, amino acids content, and microbiological quality. Fresh mushroom was added to cheese blend in pieces and smashed form at levels of 0, 5, 10 and 15%, while dried mushroom was added at levels of 0, 1, 1.5 and 2%. Among all processed cheese treatments obvious differences (P≤0.01) were noticed in the organoleptic scores; the highest flavor scores (37.4, 37.3) were recorded for processed cheese supplemented with 1% and 1.5% mushroom powder, respectively. Significant differences (P≤0.01) were also recorded among chemical composition of the resulted processed cheese spreads. Moisture, ash and protein recorded the highest values in processed cheese supplemented with mushrooms compared to control. Moisture content in processed cheese control was 46.26%, while ranged from 47.39 to 53.72% in cheese spread supplemented with mushrooms. There was a significant difference (P≤0.001) in ash content of processed cheese spreads; the highest ash content (5.4%) was for processed cheese spread supplemented with 2% dried mushroom. Cheese spreads that contain mushrooms was high in protein/DM (31.20-36.36%) comparing to the spread of control (30.88%). There was also a significant difference (P ≤ 0.001) in the contents of all tested minerals in processed cheeses. The highest mean values of Ca, P, Mg and Zn was observed in control and processed cheese that contain mushroom powder. Regarding the pH values; processed cheese spreads that contain mushrooms have pH values ranged from 5.39-5.78, while in control ranged from 5.47-5.63. Microbiological investigation showed that the total viable counts and spore former bacteria was lower in processed cheese supplemented with mushrooms than in cheese control. On the other hand, an increase in lipolytic and proteolytic bacteria was noticed during storage period. No yeast and molds were detected in the first month of storage for all processed cheese treatments.
Functional Processed Cheese Spread, Nutritional Value, Amino Acids, Microbiological Analysis, Lipolytic and Proteolytic Bacteria
To cite this article
Manal Khider, Osama Seoudi, Yasser Fathy Abdelaliem, Functional Processed Cheese Spreads with High Nutritional Value as Supplemented with Fresh and Dried Mushrooms, International Journal of Nutrition and Food Sciences. Vol. 6, No. 1, 2017, pp. 45-52. doi: 10.11648/j.ijnfs.20170601.18
Copyright © 2017 Authors retain the copyright of this article.
This article is an open access article distributed under the Creative Commons Attribution License ( which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
A. G. Mohamed, A. M. H. Fatma, M. B. Hala and K. E. Ali. Utilization of goat’s milk in manufacture of processed cheese. Journal of American Science, 2011, 7 (7), 616-621.
R. Kapoor and L. Metzger. Process Cheese and Technological Aspects: A review. Comprehensive Reviews in Food Science and Food Safety, 2008, 7, 194-214.
R. A, Awad. Impact of potato puree as a cheese base replacement in manufacture of proceesed cheese. Egyptian J. Dairy Sci., 2003, 31, 375.
H. K. Mayer. Bitterness in processed cheese caused by an overdose of a specific emulsifying agent. Int. Dairy J., 2001, 11:533-542.
W. Schär, and J. O. Bosset. Chemical and physico- chemical changes in processed cheese and ready- made fondue during storage. A review. Lebensm.- Wiss. U.-Technol, 2002, 35: 15-20.
A. F. Fatma, A. M. H Gehan, and A. G. Mohammed. Fortification of processed cheese spread with accustomed edible mushroom. Arab Univ. J. Agric. Sci., 2005, 13 (3), 825-839.
T. A Suleiman, O. M. A Mohamed, H. M. El Nissreen, and M. O Elsiddig. Chemical and microbiological evaluation of processed cheese available in Khartoum market, Sudan American Journal of Food and Nutrition, 2011, 1 (1): 28-33.
M. R. Acharya, and V. V Mistry. Effect of vacuum- condensed or ultrafiltered milk on pasteurized process cheese. J. Dairy Sci., 2005, 88: 3037-3043.
R. Kapoor, L. E. Metzger, A. C Biswas and K. Muthukummarappan, Effect of natural cheese characteristics on process cheese properties. J. Dairy Sci., 2007, 90: 1625-1634.
N. Shirashoji, J. J Jaeggi, and J. A. Lucey, Effect of trisodium citrate concentration and cooking time on the physicochemical properties of pasteurized process cheese. J. Dairy Sci., 2006, 89: 15-28.
S. Pinto, A. K. Rathour, J. P. Prajapati, A. H Jana and M. J. Solanky. Utilization of whey protein concentrate in processed cheese spread. Natural Product Radiance, 2007, 6 (5): 398-401.
J. L. Priya and V. Srinivasan. Studies on the antibacterial activities of mushroom. Int. J. Curr. Microbiol. App. Sci, 2013, 2 (6): 184-189.
B. L. Chelela,, M. Chacha, and A. Matemu. Antibacterial and antifungal activities of selected wild mushrooms from Southern Highlands of Tanzania. American Journal of Research Communication, 2014, 2 (9): 58-58.
R. H. Jr. Kurtzman. Mushrooms: Sources for modern western medicin. Micologia Aplicada International, 2005, 17 (2): pp. 21-33.
M. Kosanić, B. Ranković, and M. Dašić. Mushrooms as Possible Antioxidant and Antimicrobial Agents. Iranian Journal of Pharmaceutical Research, 2012, 11 (4), 1095-1102.
J. C. Okafor, G. I. Okafor, A. U. Ozumba and G. N. Elemo. Quality characteristics of bread made from wheat and Nigerian oyster mushroom (Pleurotus plumonarius) Powder, 2012, Pak. J. Nutr., 11: 5 10.
S. Khatun, A. Islam, U. Cakilcioglu, and N. C. Chatterjee. Research on Mushroom as a Potential Source of Nutraceuticals: A Review on Indian Perspective American Journal of Experimental Agriculture, 2012, 2 (1): 47-73.
Y. Patel, R. Naraian, V. K. Singh. Medicinal Properties of Pleurotus Species (Oyster Mushroom): A Review. World J. Fungal Plant Biol., 2012, 3: 01-12.
M. J., Alves, I. C. F. R., Ferreira, J., Dias, V. Teixeira, A. Martins, and M., Pintado. A Review on antifungal activity of mushroom (Basidiomycetes) extracts and isolated compounds. Current Topics in Medicinal Chemistry, 2013, 13, 2648-2659.
K. S., Arvind, A. M., Jana, A., Srivastav, M., Gupta, S. Sharma, S. S, Gill. Antimicrobial properties of some edible mushrooms: A Review. World Journal of Phrmacy and Pharmaceutical Sciences, 2014, 3 (5): 1009-1023.
M. Khider, K. Elbanna, O. Seoudi, and A. El-Fakharany. Lactic Acid Fermented Permeates and Mushroom Powder (Pleurotus ostreatus Hk 35) for Improvement of the Nutritional Value and Quality of Pan Bread. Int. J. Curr. Microbiol. App. Sci, 2015, 4 (8): 723-736.
A. Meyer. In: Processed cheese Manufacture, 1973, 1st ed., pp 98-277. Food Trade Press Ltd., London, UK.
AOAC. 2000, Official Methods of Analysis of AOAC International, 17th edn., AOAC International, Gaitherburg, MD, USA, Official Methods 920.124, 926.08, 995.30, 20001.14. Washington, DC, USA.
P Peláez, M Fresno, C Días and J Darias. Caracterización físico-química de quesos frescos elaborados con leche de cabra en la isla de Tenerife. Ciencia y Tecnología Alimentaria, 2003, 4 (2): 103-108.
APHA AWWA, WEF APHA. Standard methods for the examination of water and wastewater. 3120 "B" Inductively Coupled Plasma (ICP) Method, American Public Health Association, Washington, D. C., 2005, Pp. 3-44.
AOAC. Association of Official Analytical Chemists. Official methods of analysis. 19th edn., 2012, p 18-19.
SPSS. Statistical Package for Social Sciences. SPSS Inc., 1999, 444, North Michigen Avenue, Chicago, IL 606 11, USA.
D. B. Duncan. Multiple range and Multiple F test. Biometr., 1955, 11: 1 42.
T. R. Marshall, Standard methods for the examination of dairy products, 16th edn. American Public Health Association, Washington, U. S. A, 1992, pp 433-531.
A. G. Houghtby, L. J Maturin and K. E Koenig. Microbiological count methods. In: Marshall RT (editor), Standard Methods for the Examination of Dairy Products, 16th edition, Ed. Washington, DC: American Public Health Association, 1992, pp 213-246.
R. L. Richter, R. A. Ledford and S. C. Murphy. Methods for the Microbiological Examinationof Foods. In: Vanderzant C and Splittstoesser DF (eds.) 3rd ed. (American Public Health Association, Washington DC) chap., 1992, 45, pp. 837-856.
H. Beerners, and F. M. Luquet. Practical guide for microbiological analyses of milk and dairy products. Zaragoza, Editorial Acríbia, S. A., 1990.
F. J. Frank, L. G. Christen and L. B Bullerman. Tests for groups of microorganisms. In: Marshall RT (ed): Standard Methods for the Examination of Dairy Products, 16th edition, Ed. Washington, DC: American Public Health Association, 1992, pp 271-286.
S. R. Tatini and K. L. Kauppi. Encyclopedia of Dairy Sciences. In: Roginski H, Fuquay JW and Fox PF (eds.) Vol. 1. Academic Press and Elsevier Science, Amsterdam, Boston, London, New York, Oxford, Paris, San Diego, San Francisco, Singapore, Sydney, Tokyo. 2003, pp. 74-79.
FDA (Food and Drug Administration), 2013, 21 CFR, Part 133.179. Food and Drug Administration. Washington, D. C.: Dept. of Health and Human Services.
E. E. B. Toro, J. U. S. Valencia, and D. A. R. Molina. Characterization of a processed cheese spread. Rev. Fac. Nac. Agron, 2016, 69 (2): 8015-8022.
D. D. Muir, A. Y., Tamime, M. E. Shenana and A. H. Dawood. Processed cheese analogue incorporating fat substitutes. 1. Composition, microbiological quality and flavor changes during storage at 5°C. Lebensmittel- Wissenschaft ünd- Technologie, 1999, 32 (1): 41-49.
M. E. Aly, A. A. Abdel-Baky and S. M. Farahat. Quality of Processed Cheese Spread Made Using Ultrafiltered Retentates Treated with some Ripening Agents. International Dairy Journal, 1995, 2 (5): p191-209.
A. G. Mohamed. Studies on spreadable processed cheese emulsifying salts. Ph. D. Thesis Faculty Agric., Cairo University, Cairo, Egypt, 2004.
Science Publishing Group
1 Rockefeller Plaza,
10th and 11th Floors,
New York, NY 10020
Tel: (001)347-983-5186