الفهرس 
Processed cheese with various useful additivesOnly 14 pages are availabe for public view
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Abstract
The main objective of this study is to evaluate the impact of different natural ingredients on the physicochemical, textural, free amino acids, phenolic acids, antioxidant activities, microbiological, and sensorial properties of spreadable processed cheese. The study consists of three main parts.
The first part aimed to interpret the effect of four different levels (0, 1.00, 2.50, and 5.00%) of oat flour (OF) on the antioxidant activity, mineral contents, phenol contents, physicochemical, microstructure, and sensory properties of the resulting (OF) processed cheese. Oat flour increases total phenolic, antioxidant activity, mineral content of processed cheese. In addition, to confirm the microstructure and sensorial properties of cheese. Oat flour in processed cheese could be successfully used at 1 and 2.5% to improve functional properties, health benefits and nutritional quality.
The second part aimed to produce a new spreadable processed cheese with functional and nutritional value. Bee pollen (BP), Palm pollen (PP) and Wheat germ (WG) at level 5% were used individually as a functional and natural ingredient in the production of Spreadable processed cheese to determine their effect on physicochemical, functional and sensory properties of the product. Additives improved the chemical, physical properties, phenolic content, antioxidant activities, amino acid profile and sensory properties of resulting processed cheese. Such additives could be used as functional components in the manufacture of processed cheese at level 5%.
The third part of this study aimed to assess the physicochemical, microbiological, fatty acid profile and sensorial properties of processed cheese produced by adding three different levels of Tiger nut milk (10, 20 and 30%). It was noted significant differences in physicochemical and fatty acid profile between treated cheese samples and control cheese in all examined parameters. Incorporation of Tiger nut milk in processed cheese enhanced its physicochemical properties and improved meltability and oil separation. In addition, to the effect of tiger nut milk on the fatty acid profile of processed cheese. Panelists accepted the taste of resultant processed cheese even with higher level of tiger nut milk.
Keywords: Spreadable processed cheese, natural ingredients, phenols, antioxidant, microstructure, amino acids, fatty acids, sensory.