Effects of egg parts addition on colour, textural and sensory properties of block-type melted cheese: a case study

Abstract

In this study, by the addition of chicken egg the production possibilities of the block-typed processed cheese and the changes that occur on the various properties due to the storage of the produced cheese were analyzed. Before the blanching, three different parts of the egg; albumen, yolk and whloe egg were added to the processed cheese formulation. The cheeses were analyzed on the first, 15th, 30th and 60th days. The physico-chemical, textural and sensory characteristics of the cheese samples were tested. It was determined out of the obtained results that the use of the chicken egg was decreased in the values of L*, a* and b*. According to the texture results, the control sample stood out to be the cheese type that has the highest hardness. Of all the parameters, the sample with yolked-cheese got the highest point according to the results of the sensory evaluation. The use of yolk affected positively both the structure and the appearance. At the end of this study, it is found out that the use of chicken egg in the production of the block-typed processed cheese did not cause any drawback in terms of both production process, shelf life and from the sensory point.

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