Physicochemical and rheological properties of black-type processed cheese analogue made from rennet casein and total milk protein

The aim of this study was to use rennet casein and total milk protein (TMP) powders in producing block-type processed cheese analogues. Rennet casein was replaced by TMP at a ratio of 10, 20, 30, 40 and 50\%. The products were formulated to result in 50-52\% dry matter and 41-42\% fat in dry matter. Meltability, firmness, slicability, texture properties and sensory evaluation of the products were affected by replacing rennet casein by TMP. Enhanced firmness, slicability and reduction of meltability was detected as TMP was added. A texture profile analysis resulted in increased values for the parameters `hardness', `gumminess', `adhesiveness' and `chewiness', whereas this compositional variation did not significantly affect `springiness' and `cohesiveness'. Up to a replacement of 40\% rennet casein by TMP the resulting processed cheese analogue samples revealed fully satisfactory organoleptic and texture properties.