About the Journal
In Memory of Professor Jerzy Radecki
Ownership and Management Statement
Editorial Office
Editorial Board
Scope
Impact Factor
Indexed by
Journal Impact Factor contributing items
Publication Frequency
Revenue Sources & Business Model
Contact
Subscription
Current issue
Online first
Instructions for Authors
Copyright & Licensing
Publication Fees
Editorial policies
Publication Policy Overview
Peer Review Policy
Research Ethics and Malpractice Policy
Plagiarism Policy
Conflict of Interest Policy
Open Access Policy
Instructions for Reviewers
Generative AI and AI-Assisted Technologies Policy
Advertising Policy
Direct Marketing & Manuscript Solicitation
Digital Archiving and Preservation Policy
CrossMark, Correction, and Retraction Policy
Archive
Publication Fees
Copyright & Licensing
Editorial policies
Publication Policy Overview
Peer Review Policy
Research Ethics and Malpractice Policy
Plagiarism Policy
Conflict of Interest Policy
Open Access Policy
Instructions for Reviewers
Generative AI and AI-Assisted Technologies Policy
Advertising Policy
Direct Marketing & Manuscript Solicitation
Digital Archiving and Preservation Policy
CrossMark, Correction, and Retraction Policy
eISSN: 2083-5906
ISSN: 1230-1485
ISSN: 1230-1485
ORIGINAL RESEARCH
Use of Soybean [Glycin max (L.) Merr.] Isolate
Protein to Produce Imitation Processed Cheese
1
Department of Agribusiness and Consumer Sciences, College of Agriculture & Food Sciences, King Faisal University,
Al-Ahsa 31982, Saudi Arabia
2
Department of Food Science and Technology, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
3
Department of Agricultural Botany, Faculty of Agriculture, Tanta University, Tanta 31527, Egypt
4
Agricultural Botany Department, EPCRS Excellence Center, Plant Pathology and Biotechnology Laboratory,
Faculty of Agriculture, Kafrelsheikh University, 33516, Egypt
5
Agricultural Biotechnology Department, College of Agricultural and Food Sciences, King Faisal University,
Al-Ahsa 31982, Saudi Arabia
6
Date Palm Research Center of Excellence, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Submission date: 2024-05-25
Final revision date: 2024-06-27
Acceptance date: 2024-07-24
Online publication date: 2024-12-10
Publication date: 2025-07-22
Corresponding author
Hossam Eldin Hamed Mansour
Department of Agribusiness and Consumer Sciences, College of Agriculture & Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Department of Agribusiness and Consumer Sciences, College of Agriculture & Food Sciences, King Faisal University, Al-Ahsa 31982, Saudi Arabia
Khaled Abdelaal
EPCRS Excellence Center, Plant Pathology and Biotechnology Laboratory, Agricultural Botany Department, Faculty of Agriculture, Kafrelsheikh University, 33516, Egypt, Egypt
EPCRS Excellence Center, Plant Pathology and Biotechnology Laboratory, Agricultural Botany Department, Faculty of Agriculture, Kafrelsheikh University, 33516, Egypt, Egypt
Pol. J. Environ. Stud. 2025;34(5):5769-5780
KEYWORDS
TOPICS
ABSTRACT
This research focused on the production of imitation processed cheese (IPC), which is lactosefree,
using soy protein isolate (SPI) to cover the needs of lactose intolerance and vegan people.
Imitation-processed cheese manufactured with SPI was investigated in regard to its chemo-physical,
microbiological, textural characteristics, and sensory qualities. Four treatments were tested, including
three SPI treatments (T1, T2, and T3), which contained 25, 50, or 100% SPI from total protein,
respectively, as compared with the control (which contained completely skim milk powder and whey
powder). The gross chemical composition of fresh IPC of T2 had the highest moisture and fat/dry matter
content, while T1 and T3 had lower values. SPI replacement did not significantly affect protein or total
nitrogen content. The control treatment had the highest ash content, whereas the lowest ash content
was recorded by T1. SPI substitution affects the titratable acidity and pH of cheese, with significant
differences between blends. Fresh IPC meltability reaches 20.33 mm for T3, while the minimum is
0.60 mm without dairy products. The properties of fresh cheese were significantly affected by
the composition of the blends; the hardness of cheese was highest in T3, with the highest percentage
of SPI. The decrease in SMP and sweet whey powder with SPI increased the hardness, while the
gumminess and chewiness also showed similar trends. This research proved that treatment T3 was the best, similar to the control treatment, and suitable for lactose-intolerant and vegans. The obtained
results provide an alternative source of vegetable protein that has multiple functions and is cheaper.
CONFLICT OF INTEREST
The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
REFERENCES (45)
1.
FOX P.F., GUINEE T.P., COGAN T.M., MCSWEENEY P.L.H. Processed cheese and substitute or imitation cheese products. Ch. 18. In: Fundamentals of Cheese Science. Aspen Pub. Inc., Gaithersburg, Mary Land, USA, Chapter, 629, 2000.
2.
FOX P.F, GUINEE T.P., COGAN T.M., MCSWEENEY P.L., FOX P.F., GUINEE T.P., COGAN TM., MCSWEENEY P.L. Processed cheese and substitute/imitation cheese products Fundamentals of cheese science, 589, 2017. https://doi.org/10.1007/978-1-....
3.
CUMHUR O., KILIC-AKYILMAZ M. Special processed cheeses, cheese spreads, and analogue cheeses In Processed Cheese Science and Technology, Woodhead Publishing, 269, 2022. https://doi.org/10.1016/B978-0....
4.
YOUNG V.R. Soy protein in relation to human protein and amino acid nutrition. J. American Dietetic Assoc., 91, 828, 1991. https://doi.org/10.1016/S0002-....
5.
ABDELAAL KH., EL-OKKIAH S., METWALY M., EL-AFRY L. Impact of Ascorbic acid and proline application on the physiological machinery in soybean plants under salinity stress, Fresenius Environmental Bulletin, 30 (11A), 12486, 2021.
6.
SAWICKA B., UMACHANDRAN K., NASIR NAN., SKIBA D. Alternative and new protein sources Functional foods and nutraceuticals: bioactive components, formulations and innovations, 109, 2020. https://doi.org/10.1007/978-3-....
7.
CHATTERJEE C., GLEDDIE S., XIAO C.W. Soybean bioactive peptides and their functional properties Nutrients, 10 (9), 1211, 2018. https://doi.org/10.3390/nu1009....
8.
CAO Z.H., GREEN-JOHNSON J.M., BUCKLEY N.D., LIN Q.Y. Bioactivity of soy-based fermented foods: A review Biotechnology advances, 37 (1), 223, 2019. https://doi.org/10.1016/j.biot....
9.
DIAMANTINO V.R., COSTA M.S., TABOGA S.R., VILAMAIOR P.S., FRANCO C.M., PENNA A.L.B. Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix. International Dairy Journal, 89, 129, 2019. https://doi.org/10.1016/j.idai....
10.
SZILAGYI A., SHAYEK N. Lactose intolerance, dairy avoidance, and treatment options. Nutrients, 10 (12), 1994, 2018. https://doi.org/10.3390/nu1012....
11.
OMAR M.A.M., MOHAMED A.G., AHMED E.A.M., HASANAIN A.M. Production and quality evaluation of processed cheese Containing legumes. Journal of Applied Sciences Research, (November), 5372, 2012.
12.
CUNHA C.R., DIAS A.I., VIOTTO W.H. Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat. Food Research International, 43 (3), 723, 2010. https://doi.org/10.1016/j.food....
13.
SAADI A.M. Effect of replacing milk fat with oil replacers on the quality of processed cheese. Bioscience Research, 15 (4), 4374, 2018.
14.
NURHAYATI D.P. Optimation of Edam Cheese, Natural Cheddar Cheese, Isolat Soy Protein Terhadap Spreadable Cheese Analogue Menggunakan Aplikasi Design Expert (Mixture Design) (Doctoral dissertation, Fakultas Teknik Unpas), 2016.
15.
MCCLEMENTS D.J., GROSSMANN L. Next-Generation Plant-based Foods, Springer, 341, 2022. https://doi.org/10.1007/978-3-....
16.
MEYER A. Processed Cheese Manufacture 1st Ed Food Trade Press Ltd London UK, 239, 1973.
17.
DIMITRELI G., THOMAREIS A.S. Effect of temperature and chemical composition on processed cheese apparent viscosity. J Food Engin, 64, 265, 2004. https://doi.org/10.1016/j.jfoo....
18.
LING E.R. A Textbook of Dairy Chemistry Vol II Chapman and Hall Ltd London, 1963.
19.
AOAC. Official Methods of Analysis of Association of Official Analytical Chemists 18th Edition Washington DC USA, 2010.
20.
HAGRASS A.E.A. Studies on the preparation and properties of casein and casein co-precipitate Ph D Thesis Fac Agric Ain-Shams Univ Egypt, 1974.
21.
BARNETT A.J.G., TAWAB G.A. A rapid method for the determination of lactose in milk and cheese. J Sci Food Agric, 8 (7), 437, 1975. https://doi.org/10.1002/jsfa.2....
22.
PELLET P.L., SHADAREVIAN S. Food Composition Tables for use in the Middle East (Edn 2), 1970.
23.
KOSIKOWSKI F. Cheese and Fermented Milk Food 2nd Ed Published by the author Cornel Univ Ithaca New York, 1978.
24.
OLSON N.F., VAKALERIS D.G., PRICE W.V. Acidity and age of natural cheese as factors affecting the body of pasteurized processed cheese spread. J Dairy Sci., 41, 1005, 1958. https://doi.org/10.3168/jds.S0....
25.
DIFCO M.D. Manual of Dehydrated Culture Media and Reagent Difco Laboratories Ed Detroit Michigan USA, 1998.
26.
APHA American Public Health Association Standard Methods for the Examination of Dairy Products 16th Ed Washington USA, 1978.
27.
PACKAGING MACHINERY MANUFACTURING INSTITUTE (PMMI) Dairy Industry - A Market Assessment: Executive Summary PMMI Reston VA., 2016.
28.
FEHÉR A., GAZDECKI M., VÉHA M., SZAKÁLY M., SZAKÁLY Z. A Comprehensive Review of the Benefits of and the Barriers to the Switch to a Plant-Based Diet Sustainability, 12 (10), 2020. https://doi.org/10.3390/su1210....
29.
CHATTERJEE P., FERNANDO M.S.N., FERNANDO B., DIAS C.B., SHAH T., SILVA R., WILLIAMS S., PEDRINI S., HILLEBRANDT H., GOOZEE K., BARIN E., SOHRABI H.R., GARG M.L., CUNNANE S.C., MARTINS R.N. Potential of coconut oil and medium chain triglycerides in the prevention and treatment of Alzheimer's disease Mechanisms of Ageing and Development, 186, 111209, 2020. https://doi.org/10.1016/j.mad.....
30.
JESKE S., ZANNINI E., ARENDT E.K. Past present and future: The strength of plant-based dairy substitutes based on gluten-free raw materials. Food Research International, 110, 42, 2018. https://doi.org/10.1016/j.food....
31.
WEI W., YANO H. Development of "New" Bread and Cheese Processes, 8, 1541, 2020. https://doi.org/10.3390/pr8121....
32.
BOUKID F., CASTELLARI M. Veggie burgers in the EU market: a nutritional challenge. European Food Research and Technology, 247 (10), 2445, 2021. https://doi.org/10.1007/s00217....
33.
AMMAR E.M.A., REYAD M.Y., ABDEL-KADER Y.I., FARAG A.M.K. Implementation of the hazard analysis critical control point (HACCP) system for processed cheese production line. J Food Dairy Sci Mansoura Univ., 8, 121, 2017. https://doi.org/10.21608/jfds.....
34.
EL-SAYED H.A. Effect of thyme on the quality and shelf-life of block processed cheese. J Food Sci Mansoura Univ., 8, 335, 2017. https://doi.org/10.21608/jfds.....
35.
AWAD R.A., EL-NAWAWY M.A., HAMMED H. Chemical and physico-chemical changes in processed cheese during storage as affected by cooking process. Egypt J Agric Res, 93, 767, 2015.
36.
LEE S.K., KLOSTERMEYER H. The effect of pH on the rheological properties of reduced-fat model processed cheese spreads Lebensm-Wiss U-Technol, 44, 288, 2001. https://doi.org/10.1006/fstl.2....
37.
MEHANNA N.M., SWELAM S., PASZTORHUSZAR K. A study on the chemical and rheological characteristics of market types of Domiati cheese. Egyptian J Dairy Sci, 42, 165, 2014.
38.
GOLDSTEIN N., REIFEN R. The potential of legume-derived proteins in the food industry. Grain & Oil Science and Technology, 5 (4), 167, 2022. https://doi.org/10.1016/j.gaos....
39.
SHUKRI A.M., ALIAS A.K., MURAD M., YEN S., CHENG H.A. Review of natural cheese and imitation cheese. Journal of Food Processing and Preservation, 46 (10), 16112, 2021. https://doi.org/10.1111/jfpp.1....
40.
MCCLEMENTS D.J., NEWMAN E., MCCLEMENTS I.F. Plant-based milks: A review of the science underpinning their design fabrication and performance. Comprehensive Reviews in Food Science and Food Safety, 18 (6), 2047, 2019. https://doi.org/10.1111/1541-4....
41.
BOUKID F., ROSELL C.M., ROSENE S., BOVERCID S., CASTELLARI M. Non-animal proteins as cutting-edge ingredients to reformulate animal-free foodstuffs: Present status and future perspectives. Critical Reviews in Food Science and Nutrition, 62 (23), 6390, 2022. https://doi.org/10.1080/104083....
42.
MUNEKATA P.E., DOMÍNGUEZ R., BUDARAJU S., ROSELLÓ-SOTO E., BARBA F.J., MALLIKARJUNAN K., ROOHINEJAD S., LORENZO J.M. Effect of innovative food processing technologies on the physicochemical and nutritional properties and quality of non-dairy plant-based beverages. Foods, 9 (3), 288, 2020. https://doi.org/10.3390/foods9....
43.
KAMATH R., BASAK S., GOKHALE J.S. Recent trends in the development of healthy and functional cheese analogues-a review. LWT, 155 (3), 112991, 2022. https://doi.org/10.1016/j.lwt.....
44.
ELHENNAWY R., MOAWAD A., IBRAHIM A., HALAWA M. Assessment of selected varieties of cheese analogues sold in Egyptian markets. Egyptian Journal of Chemistry, 66 (10), 509, 2023. https://doi.org/10.21608/ejche....
45.
FARAHAT E.S., MOHAMED A.G., EL-LOLY M.M., GAFOUR W.A. Innovative vegetables-processed cheese: I Physicochemical, rheological and sensory characteristics. Food Bioscience, 42, 101128, 2021. https://doi.org/10.1016/j.fbio....
| eISSN: | 2083-5906 |
| ISSN: | 1230-1485 |
We process personal data collected when visiting the website. The function of obtaining information about users and their behavior is carried out by voluntarily entered information in forms and saving cookies in end devices. Data, including cookies, are used to provide services, improve the user experience and to analyze the traffic in accordance with the Privacy policy. Data are also collected and processed by Google Analytics tool (more).
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
You can change cookies settings in your browser. Restricted use of cookies in the browser configuration may affect some functionalities of the website.
