Food and Nutrition Sciences, 2013, 4, 79-86
http://dx.doi.org/10.4236/fns.2013.49A2011 Published Online September 2013 (http://www.scirp.org/journal/fns)
Application of Salt Whey from Egyptian Ras Cheese in
Processed Cheese Making
Sameh Awad, Nour Elhoda Ahmed, Morsi El Soda
Department of Dairy Science and Technology, Faculty of Agriculture, Alexandria University, Alexandria, Egypt.
Received May 14th, 2013; revised June 14th, 2013; accepted June 21st, 2013
Copyright © 2013 Sameh Awad et al. This 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.
ABSTRACT
The objective of this study was to evaluate characteristics of processed cheese made from salt Ras cheese whey and
young Cheddar containing exopolysaccharide producing cultures (EPS) as compared with those in cheese made from
EPS-negative cheeses. Processed cheeses were manufactured using young (1 day) or 1-month-old EPS-positive or EPS-
negative Cheddar cheese and replacing the added water by Ras cheese whey or ultrafiltrated (UF) whey. Moisture and
fat of processed cheese were standardized to 54% and 23%, respectively. Exopolysaccharide-positive processed cheese
was softer, less chewy and gummy than the EPS-negative cheeses. The hardness and chewiness were lower in processed
cheeses made from 1-month-old Cheddar than in the corresponding cheeses made from 1-day-old Cheddar cheese.
Sensory scores for texture of EPS positive processed cheeses were higher than those of the EPS-negative cheeses. Gen-
erally, processed cheese made from replacing all added water with whey received higher scores in flavor and overall
than did the corresponding cheeses made without whey. The obtained results are showing promise for application of salt
whey in processed cheese making.
Keywords: Processed Cheese; Exopolysaccharide Producing Cultures; Salt Whey; UF Whey
1. Introduction
It is well accepted that discharging of whey from dairy
industry as waste creates severe pollution due to its high
biological oxygen demand (BOD) (35 - 40 g/l) [1]. An-
nually, 110 million metric tons of whey is produced
worldwide through cheese manufacture [2]. About 50
percent of Egypt’s total milk production is utilized in
commercial cheese. Cheese production in Egypt totaled
480,000 metric tons in 2001 and accounted for 2.9 per-
cent of the world total cheese. In the 1990s, the whey
production in Egypt increased steadily by about six per-
cent annually and the amount produced in 2000 was
1,452,500 metric tons [3].
Whey has been used in the production of single cell
protein, alcoholic and non-alcoholic beverage, bakery
products, and as an additive in dairy products. Ultrafiltra-
tion (UF) is generally used to separate proteins in whey
from the permeate containing mostly lactose. Whey pro-
tein concentrate is an item of worldwide commerce due
to its nutritious composition.
Salt whey is produced from Domiati, Ras and Cheddar
cheese making. The salt level in whey from Domiati
cheese is about 8% - 15% whereas it is only about 2% -
5% in whey from Rasand Cheddar cheese making. Salt
whey, unlike sweet whey, cannot be conveniently proc-
essed because of its high salinity level [4]. Moreover, it
has a high biological oxygen demand and chemical oxy-
gen demand, which make its disposal a problem [1].
Most cheese manufacturing facilities in Egypt perform
land spreading of salt whey. However, this practice in-
creases the chloride levels of soil, and elevates the risk of
crop damage.
One possible application for salt whey is to use it as an
ingredient in processed cheese. Processed cheese is a
generic term used to describe 3 separate categories of
cheese. These categories are pasteurized processed cheese
(PC), pasteurized processed cheese food (PCF), and
pasteurized processed cheese spread (PCS) [5]. Accord-
ing to the Code of Federal Regulations [5], these 3 cate-
gories differ on the basis of the requirements for mini-
mum fat content on dry matter basis and the maximum
allowed moisture content as well as the quantity and the
number of optional ingredients that can be used. A typi-
cal processed cheese formulation contains substantial
amounts of salt and water, and it might be possible to

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making 80
replace the salt and water with salt whey.
Salt whey as an ingredient can pose certain concerns
when utilized in processed cheese. In addition to salt and
water, salt whey contains other solids, including whey
proteins and lactose that could potentially alter the qual-
ity of processed cheese. Various researchers have studied
the influence of incorporation of whey proteins on the
functionality of processed cheese [6-9]. Gupta and Reu-
ter [6] ultrafiltered whey to produce a concentrate with
20% whey proteins and 5.8% lactose, which was utilized
as an ingredient to replace 20% of the solids in a PCF
formula. They determined that the addition of approxi-
mately 2.2% whey protein in the final PCF with an aver-
age moisture content of 45% did not affect the quality of
processed cheese. The level of lactose present in proc-
essed cheese is critical because an excess amount can
result in the formation of crystals. This issue has been
addressed by other researchers who determined that lac-
tose crystallization in processed cheese depends on the
maximum concentration of lactose that is soluble in the
water phase of processed cheese [10,11].
The Production of processed cheese is a vital sector in
the Egyptian dairy industry. Several brands of processed
cheeses are available in the market to meet the growing
demand of these products. In Egypt, the processed cheese
products are prepared by blending of shredded natural
cheeses (mainly mixtures of mature Cheddar cheese and
young Ras cheese), as well as other dairy and non-dairy
ingredients such as skimmed milk, caseinates, whey pro-
tein concentrate and vegetable oils [12,13].
The Egyptian processed cheese standards committee
covers two main types of these products, the first is con-
cerned about the products based on milk-derived ingre-
dients and the second regulates the use of products con-
taining vegetable oils [14].
The aim of this work is to use salt whey of Ras cheese
in making processed cheese. The use of young (1-day-old)
EPS-containing low salt Cheddar cheese in making pro-
cessed cheese might allow using a significant amount of
salt whey as an ingredient.
2. Materials and Methods
2.1. Cheddar Cheese Making Procedure
Raw cow’s milk was obtained from the dairy farm at
Alexandria University. Raw cow milk (fat: 32 g·kg−1 and
acidity: 0.16% - 0.17% as lactic acid) was pasteurized at
74˚C for 15 s. Four replicates of experimental cheeses for
each starter mixture were processed using four computer-
controlled cheese making vats (INRA, Poligny, France).
Starter cultures (R704, DVS culture, Hansen’s Lab.,
Denmark, 0.15 g·Kg−1), EPS-producing Streptococcus
thermophilus (CHCC 3534) were obtained from Chr.
Hansen (Hørsholm 2970, Denmark). CaCl2 (0.12 g·Kg−1)
were added individually to milk at 32˚C. The inoculated
milk was held for 60 min at 32˚C and suitable amount of
2% rennet solution (Chymax-II 500: Chr. Hansen’s Lab.,
Denmark) was added to each vat to coagulate milk in 30
min. The coagulum was cut into cubes (~2 cm) and the
curds were allowed to rest in the whey for 5 - 10 min.
The curds were cooked to 39˚C over 30 min and held at
this temperature for 30 more minutes. The whey was
drained when its pH reached 6.0. After whey drainage,
the curd was cheddared and then milled when the pH
reached 5.4. The curd was salted at low level (0.8%),
hooped in blocks, pressed overnight at 2.5 kg/cm2. The
low salted fresh cheese was used in making processed
cheese.
2.2. Processed Cheese Making
Six treatments of processed cheeses were made using
fresh Cheddar cheese containing EPS producing culture
and other six treatments were made using Cheddar
cheese containing non EPS producing culture. Moisture
and fat were standardized to 54% and 23% respectively
for all cheeses. The emulsifier (disodium phosphate de-
hydrate) was added at 30 g·kg−1 cheese. A direct steam
injection cheese cooker was used for processed cheese
manufacture. Steam injection at 4.2 kg/cm2 was used and
ingredients were heat treated at 82˚C for 3 min. Processed
cheeses were packaged and stored at 4˚C until analyses.
2.3. Cheese Composition Analysis
Total protein was measured by microKjeldahl [15], and
fat content by Gerber method [15]. A Corning flat sur-
face combination electrode was used to measure the pH
on the well-mixed ground cheese samples. The moisture
content was determined using the moisture analyzer
(Mettler Toledo Model HR73). Salt content was deter-
mined using chloride meter (Jenway, England, UK).
2.4. Texture Profile Analysis (TPA)
A two-bite compression test was performed using the
Texture Analyzer. Samples for texture profile analysis
(TPA) were obtained from the middle of the whole
cheese block rather than from the surface to avoid sur-
face effects. A two-bite penetration test was performed
using the Texture Analyser (TA1000, CNS-Farnell, Eng-
land) with the TA 17 probe (30˚ and 25 mm diameter)
and operated at a crosshead speed of 1 mm·s−1 and pene-
tration distance of 10 mm. Hardness, cohesiveness, sprin-
giness and chewiness were evaluated in triplicate ac-
cording to the definitions given by IDF [16].
2.5. Sensory Evaluation
Twelve panelists graded coded samples of cheese. Sam-

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making 81
ples were presented in identical containers labeled with a
random three digit number. A body and texture score of
35, flavor scores of 45 and color score is 20.
2.6. Statistical Analysis
Data reported are the average of three measurements.
The SAS statistical analysis software package [17] was
used for analysis of variance. Differences were consid-
ered significant at P < 0.05.
3. Results and Discussion
3.1. Chemical Composition and pH of Cheddar
Cheese
The chemical composition of 1 day and 1 month old
Cheddar cheese made with EPS producing culture or
EPS non producing culture is summarized in Table 1. In
agreement with previous findings [18], the EPS-produc-
ing culture increased the moisture of Cheddar cheese (P
< 0.05), this resulted in a lower fat and protein percent-
age. No differences (P > 0.05) were observed in pH or
salt among cheeses with same old, while the pH is low in
1 month old cheese compared with 1 day old cheese. The
protein and fat levels in all cheeses is moisture dependent,
the protein content ranged from 22.2% to 25.7%.
3.2. Texture Profile Analysis of Cheddar Cheese
used in Making Processed Cheese
The parameters of texture profile analysis (hardness, co-
hesiveness, adhesiveness, springiness and chewiness) at
1 and 30 days old of experimental Cheddar cheeses are
shown in Table 2. Generally, all these parameters are
lower in cheese made with EPS producing culture when
compared to cheeses made with non EPS producing cul-
ture. Values for these parameters tended to increase gra-
dually during the 30 days of ripening at rates that de-
pended on the moisture loss. At day one of manufacture,
cheese made with non EPS producing culture was sig-
nificantly harder than cheese made with EPS producing
culture. The hardness increased after 30 days of ripening.
The increase of hardness in one month old cheese is re-
lated to decreasing moisture which acts as a plasticizer in
the protein matrix, thereby making it less elastic and
more susceptible to fracture upon compression [19]. In
general, EPS producing culture reduces the hardness of
cheese which might be due to the increased moisture
content.
Cohesiveness increased after 30 days of ripening in
both cheeses. The springiness is also increased asthe rip-
ening period progressed. Chewiness was higher (P < 0.05)
in cheese made with non EPS producing culture than in
cheese made with EPS producing culture.
3.3. Chemical Composition of Salt Whey and UF
Whey
The chemical composition of salt and ultra filtrated whey
is summarized in Table 3. The moisture content in whey
is 90.29%, and it decreased to 62.41% after ultrafiltration.
The salt content reduced in ultra filtrated whey from 4.63
to 3.91%.
Table 1. Chemical composition and pH of Cheddar cheese used in making processed cheese.
Sample pH Acidity% Fat% Moisture% Salt% Protein%
One day old Cheddar with Non EPS 5.15a 2.2b 32b 37.7a 0.86b 24.3b
One month old Cheddar with Non EPS 5.01b 2.4a 35a 34.4b 0.95a 25.7a
One day old Cheddar with EPS 5.12a 2.2b 28d 44.2a 0.90b 22.2c
One month old Cheddar with EPS 4.93b 2.5a 30c 40.6b 1.01a 23.9b
a,b,c,d means within a column with no common subscript significant differ P < 0.05.
Table 2. Texture profile analysis of Cheddar cheese used in making processed cheese.
Sample Hardness gf Adhesiveness gfCohesiveness ratioSpringiness mmModulus Guminess N Chewiness mJ
One day old Cheddar
with Non EPS 240.6c 15.3c 2.42b 5.3c 22.4b 582b 3086c
One month old Cheddar
with Non EPS 324.2a 21.5a 2.75a 6.7a 38.1a 892a 5973a
One day old Cheddar
with EPS 142.8d 10.2d 1.81d 5.4c 13.0c 258c 1396d
One month old Cheddar
with EPS 274.2b 18.6b 2.15c 6.1b 25.4b 590b 3596b
a,b,c,d means within a column with no common subscript significant differ P < 0.05.

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making 82
3.4. Processed Cheese Formulations
Processed cheese formulations are shown in Tables 4
and 5. Lower amount of Cheddar cheese and non skim-
med milk powder (SMP) have been used in making
processed cheese when UF salt whey was utilized, while
low amount of SMP was used in treatments contain salt
whey comparing with control. The results suggested that
utilization of salt whey or UF salt whey could reduce the
production cost of processed cheese.
3.5. Actual Chemical Composition
There were no significant differences (P > 0.05) in che-
mical composition and pH among all processed cheeses
(Tables 6 and 7).
3.6. Textural Characteristics of Processed
Cheese
The hardness of processed cheeses is shown in Tables 8
and 9. The blend of UF whey was softer than all pro-
Table 3. Chemical composition of Ras cheese salt whey*.
Sample Salt% Fat% Moisture%
Ras cheese salt whey4.63 ± 0.14 0.8 ± 0.05 90.29 ± 0.8
Ultra filtrated whey 3.91 ± 0.12 3.2 ± 0.05 62.41 ± 0.7
*The average of three replicates.
Table 4. Formulations of processed cheese using Cheddar cheese made wi th EP S non pr oducing culture.
T1 T2 T3 T4 T5 T6
Ingredient
Quantity (Kg)
Cheddar cheese 3.6 3.6 3 3.6 3.6 3
Skim milk powder 0.90 0.75 - 0.60 0.35 -
Butter oil 1.15 1.15 1.60 1.30 1.15 1.50
Emulsifier 0.30 0.30 0.30 0.30 0.30 0.30
Condensate 1.00 1.00 1.00 1.00 1.00 1.00
Salt whey - 2.10 - - 2.10
UF whey 2.40 - 2.50
Salt 0.14 0.05 0.09 0.18 0.05 0.05
Water 2.90 1.05 1.5 3 1.3 1.5
T1 = processed cheese made using cheddar cheese 1 d old without salt whey (control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey;
T3 = processed cheese made using cheddar cheese 1 d old with UF whey; T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 =
processed cheese made using cheddar cheese 1 m old, with salt whey; T6 = processed cheese made using cheddar cheese 1 m old with UF whey.
Table 5. Formulations of processed cheese using Ch eddar cheese made with EP S producing culture.
T1 T2 T3 T4 T5 T6
Ingredient
Quantity (Kg)
Cheddar cheese 4.00 4.00 3.40 4.00 4.00 3.40
Skim milk powder 0.90 0.75 0.00 0.60 0.35 0.00
Butter oil 1.15 1.15 1.60 1.30 1.15 1.50
Emulsifier 0.30 0.30 0.30 0.30 0.30 0.30
Condensate 1.00 1.00 1.00 1.00 1.00 1.00
Salt whey 0.00 2.10 - - 2.10
UF whey 2.40 - 2.50
Salt 0.14 0.05 0.09 0.18 0.05 0.05
Water 2.50 0.65 1.20 2.60 0.95 1.20
T1 = processed cheese made using cheddar cheese 1 d old without salt whey (control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey;
T3 = processed cheese made using cheddar cheese 1 d old with UF whey; T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 =
processed cheese made using cheddar cheese 1 m old, with salt whey; T6 = processed cheese made using cheddar cheese 1 m old with UF whey.

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making 83
Table 6. Actual chemical composition of processed cheese made using cheddar cheese containing EPS non producing culture .
parameters T1 T2 T3 T4 T5 T6
pH 5.61 ± 0.02 5.63 ± 0.03 5.62 ± 0.01 5.68 ± 0.02 5.64 ± 0.02 5.61 ± 0.01
Fat% 22.3 ± 0.15 22.5 ± 0.2 22.0 ± 0.1 22.5 ± 0.2 21.9 ± 0.2 22.5 ± 0.15
Moisture% 51.45 ± 0.22 51.78 ± 0.17 52.14 ± 0.18 52.37 ± 0.22 52.71 ±0.14 51.88 ± 0.13
Salt% 1.21 ± 0.02 1.11 ± 0.03 1.19 ± 0.02 1.19 ± 0.03 1.10 ± 0.02 1.16 ± 0.02
Protein% 22.12 ± 0.14 21.42 ± 0.17 22.21 ± 0.24 21.53 ± 0.21 22.41 ± 0.18 21.92 ± 0.14
T1 = processed cheese made using cheddar cheese 1 d old without salt whey (control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey;
T3 = processed cheese made using cheddar cheese 1 d old with UF whey; T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 =
processed cheese made using cheddar cheese 1 m old, with salt whey; T6 = processed cheese made using cheddar cheese 1 m old with UF whey.
Table 7. Actual chemical composition of processed cheese made using cheddar cheese containing EPS pr oduc ing c ultur e.
parameters T1 T2 T3 T4 T5 T6
pH 5.65 ± 0.04 5.67 ± 0.03 5.64 ± 0.04 5.61 ± 0.02 5.62 ± 0.01 5.66 ± 0.04
Fat% 22.5 ± 0.2 22.1 ± 0.3 22.7 ± .02 22.7 ± 0.3 22.6 ± 0.4 21.8 ± 0.4
Moisture% 52.14 ± 0.22 50.98 ± 0.31 51.85 ± 0.14 51.45 ± 0.15 51.87 ± 0.14 52.01 ± 0.19
Salt% 1.14 ± 0.04 1.17 ± 0.03 1.12 ± 0.05 1.15 ± 0.03 1.14 ± 0.06 1.12 ± 0.3
Protein% 22.12 ± 0.12 21.43 ± 0.17 22.22 ± 0.21 21.51 ± 0.17 22.42 ± 0.15 21.91 ± 0.13
T1 = processed cheese made using cheddar cheese 1 d old without salt whey (control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey;
T3 = processed cheese made using cheddar cheese 1 d old with UF whey; T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 =
processed cheese made using cheddar cheese 1 m old, with salt whey; T6 = processed cheese made using cheddar cheese 1 m old with UF whey.
Table 8. Texture profile analysis of processed cheese making using Cheddar cheese made with EPS non producing culture
and salt whey or ultra-filtrated salt whey.
Ingredient T1 T2 T3 T4 T5 T6
Hardness gf 254.5a 215.7b 184.6c 201.5b 168.4d 126.8e
Cohesiveness gf 2.18a 1.96b 1.85b 1.65c 1.57c 1.48d
Adhesiveness gf 16.7a 15.6b 13.8c 12.4cd 12.1d 11.8e
Springiness mm 8.45a 8.32a 7.97b 8.10ab 7.86b 7.74c
Gumminess N 554.8a 422.8b 341.5c 332.5c 264.4d 187.7e
Chewness mJ 4688.1a 3517.5b 2721.8c 2693.0c 2078.1d 1452.5e
a,b,c,d,e means within a row with no common subscript significant differ P < 0.05. T1 = processed cheese made using cheddar cheese 1 d old without salt whey
(control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey; T3 = processed cheese made using cheddar cheese 1 d old with UF whey;
T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 = processed cheese made using cheddar cheese 1 m old, with salt whey; T6 =
processed cheese made using cheddar cheese 1 m old with UF whey.
cessed cheeses made from ingredient without whey or
with salt whey. Although having the same composition,
processed cheeses made using EPS-positive Cheddar
cheese were softer (P < 0.05) than the corresponding
cheese made using the EPS-negative Cheddar. Awad, et
al. [20] found that young Cheddar cheese containing EPS
was softer than that made with no EPS. This was due, in
part, to the higher moisture level in the former cheese.
However, because there were no differences in chemical
composition and pH among all processed cheeses, the
differences in hardness should be related to characteris-
tics of the EPC Cheddar cheese. The type, characteristic,
and age of the base cheese play a major role in control-
ling the textural, viscoelastic, functional, microstructural,
and sensorial properties of Processed cheese [21-24].
Major differences in texture and microstructure were
seen between EPS-positive and negative reduced fat
Cheddar cheeses [20,25]. Exopolysaccharides interfere
with protein-protein interactions and act as a lubricant or
plasticizer between proteins in Cheddar cheese, resulting
in reduced firmness [25,26]. Cheddar cheese made with
EPS-producing cultures exhibited a porous structure in

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making 84
Table 9. Texture profile analysis of processed cheese making using Cheddar cheese made with EPS producing culture and
salt whey or ultra-filtrated salt whey.
Ingredient T1 T2 T3 T4 T5 T6
Hardness gf 178.6a 164.5b 134.5c 145.6c 120.8d 102.9e
Cohesiveness gf 1.98a 1.67b 1.64b 1.57bc 1.48c 1.35d
Adhesiveness gf 14.35a 13.8ab 12.4b 12.8b 12.1bc 11.8c
Springiness mm 6.58a 6.24ab 6.12b 5.89bc 5.48c 5.31c
Gumminess N 353.6a 274.7a 220.6b 228.6b 178.8c 138.9d
Chewness mJ 2988.2a 2285.6b 1758.0c 1851.6c 979.7d 1075.2d
a,b,c,d,e means within a row with no common subscript significant differ P < 0.05. T1 = processed cheese made using cheddar cheese 1 d old without salt whey
(control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey; T3 = processed cheese made using cheddar cheese 1 d old with UF whey;
T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 = processed cheese made using cheddar cheese 1 m old, with salt whey; T6 =
processed cheese made using cheddar cheese 1 m old with UF whey.
which the large pores were associated with visible EPS
[25]. However, a compact structure with small pores was
seen in Cheddar cheese made with EPS nonproducing
cultures [25]. The modification in the protein network of
the Cheddar by EPS could be one of the factors influ-
encing hardness of processed cheese. The hardness of
processed cheese made using 1-mo-old Cheddar cheese
was lower (P < 0.05) than that in cheese made using
1-d-old Cheddar (Table s 8 and 9). This is due to changes
in the base cheese during ripening. Such changes include
proteolysis, protein hydration, water redistribution, and
solubilization of colloidal calcium phosphate [18,20,27-
30]. The hardness of EPS Cheddar cheese at one month
was lower (P < 0.05) than that in EPS non producing
culture Cheddar cheese at the same age. This finding
indicates that the effect of EPS on Processed cheese
characteristics is limited compared with other factors
such as changes that take place during first month of base
cheese ripening [31].
The results also show that chewiness, which is the
state ready for swallowing, is lower in processed cheese
made with salt whey than in that made without whey.
Chewiness and gumminess are related to cheese hardness
(Tables 8 and 9). The chewiness was lower (P < 0.05) in
processed cheeses made with UF whey than in corre-
sponding cheeses made with whey (Table 4). The major
differences in hardness, gumminess, and chewiness be-
tween the processed cheeses made with whey and proc-
essed cheeses made without whey may be related to
presence of whey protein, which could affect the charac-
teristics of processed cheese. In addition, the 3 textural
parameters, hardness, gumminess, and chewiness, were
lower in processed cheeses containing UF whey than in
those containing salt whey. As expected, processed
cheese made with the EPS Cheddar cheeses and adding
UF whey was softer and less chewy and gummy than
cheeses made from non EPS Cheddar or whey. Interest-
ingly, all processed cheeses made from 1 month old
Cheddar were much softer than that made from the
young Cheddar. This finding demonstrates the impact of
the changes in base cheese during first month of ripening,
which might be more important than those occurring
thereafter, on the characteristics of the resulting proc-
essed cheese.
3.7. Sensory Assessments
Sensory evaluation results are shown in Tables 10 and
11. The processed cheese containing Cheddar cheese
made with EPS had higher scores of texture acceptability
than did processed cheese containing Cheddar cheese
made with EPS non producing culture. This agrees with
the instrumental analyses presented in Tables 7 and 8,
which also showed that EPS-Cheeses were less rigid than
non EPS cheese. However, panelists found that processes
cheeses containing whey were softer than cheeses not
containing whey and the UF whey reduced the firmness
of processed cheese more than none UF whey. The proc-
essed cheeses containing the EPS Cheddar cheese and
UF whey received the highest scores in texture accept-
ability and overall.
4. Conclusion
This study provides new information on factors affecting
the physical properties and functionality of processed
cheese particularly with regards to application of salt
whey in the making processed cheese. Processed cheese
made after replacing all the added water with salted whey
had softer texture and better flavor than the control
cheese. The texture of processed cheese improved when
young Cheddar cheese containing EPS and salt whey of
Ras cheese have been used as an ingredient. The effect of
salt whey on processed cheese characteristics is limited
compared to EPS. Cheddar cheese made with EPS pro-
ducing culture has more impact on processed cheese cha-
racteristics than added whey. The results obtained from

Application of Salt Whey from Egyptian Ras Cheese in Processed Cheese Making 85
Table 10. Sensory evaluation of processed cheese made with EPS non producing culture.
Treatments Flavor acceptability (45) Texture acceptability (35) Color (20) Overall 100
T1 30d 26b 17a 73e
T2 32c 27b 17a 76d
T3 33c 28ab 17a 78d
T4 35b 28ab 19a 82c
T5 37ab 29a 18a 85b
T6 39a 30a 19a 88a
a,b,c,d means within a column with no common subscript significant differ P < 0.05. T1 = processed cheese made using cheddar cheese 1 d old without salt whey
(control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey; T3 = processed cheese made using cheddar cheese 1 d old with UF whey;
T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 = processed cheese made using cheddar cheese 1 m old, with salt whey; T6 =
processed cheese made using cheddar cheese 1 m old with UF whey.
Table 11. Sensory evaluation of processed cheese made with EPS producing cultur e .
Treatments Flavor acceptability (45) Texture acceptability (35) Color (20) Overall 100
T1 32d 25d 17a 74e
T2 36c 29c 17a 82d
T3 38c 31b 18a 87c
T4 40b 30b 18a 88c
T5 41a 32ab 19a 92b
T6 42a 34a 18a 94a
a,b,c,d means within a column with no common subscriptsignificant differ P < 0.05. T1 = processed cheese made using cheddar cheese 1 d old without salt whey
(control); T2 = processed cheese made using cheddar cheese 1 d old with salt whey; T3 = processed cheese made using cheddar cheese 1 d old with UF whey;
T4 = processed cheese made using cheddar cheese 1 m old without salt whey; T5 = processed cheese made using cheddar cheese 1 m old, with salt whey; T6 =
processed cheese made using cheddarcheese 1 m old with UF whey.
this research recommended possibilities of using salted
whey in processed cheese to enhance the properties, to
reduce the production cost and to reduce the problems re-
lated to salt whey in the environments.
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