Eureka! Institutional Repository

The purpose of this postgraduate study was to develop and study spreadable substitutes cheeses, which would have as main ingredient the soy protein. Its object was to study both the physicochemical (pH, color) and rheological properties (texture profile analysis parameters and flowing compressor) of a series of emulsions that will be the basis of a plethora of new spreadable cheese substitutes with the addition of various natural dyes and flavorings. Initially the research focused on detecting the boundaries of the three basic components (soy protein-soybean oil-water) to produce edible and stable emulsions using a homogenizer-pasteurizer Stephan. Then, with the help of the experimental study, the experimental design was determined, from which 14 representative samples were obtained. Finally, two other series of samples were prepared, the soybean oil being replaced with palm oil, while part of the soy protein with sodium caseinate was replaced in the second one. The results were processed using the Minitab 17.0 statistical program, through multi-inversion, in order to study the effect of mechanical variables on the proportions of the three key components in each case separately. It has been found that alternative cheese type substitutes can be produced by using soy protein as the main ingredient , since all samples exhibited very low melt and elasticity values. Increasing soy in the products increases hardness and consistency while reducing luster, making it necessary to add color enhancements for a better visual result.