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The effect of added whey proteins/carrageenan particulate on the oxidative stability of processed cheese spreads was investigated. Processed cheese spreads (low fat, half fat and full fat) containing different levels of whey ptoteins/carrageenan particulate, (0, 2, 4 and 6%) were prepared. Spreads from different treatments were analysed for gross composition (TS, fat, TN and SN, lactose and acidity), SH groups, thiobarbeturic acid (TBA) values and conjugated dienes during a storage periods of 90 days in the refrigerator. Addition of particulates increased slightly the SH group contents of spreads with the increase in percentage of particulates added. However, the SH groups in spreads decreased with advanced storage. The TBA values of spreads increased slightly with advanced storage. However, the effect of added particulate on TBA values was negligible. On the other hand, the conjugated dienes contents increased with the increase in fat content in spreads and with advanced storage in all treatments. However, the increase in dienes in full fat spreads during storage was less pronounced in spreads containing high percentage of particulates. This suggests the whey protein particulate may have beneficial effect on the oxidative stability of full fat processed cheese spreads.

OXIDATIVE STABILITY OF PROCESSED CHEESE SPREADS AS AFFECTED BY ADDED WHEY PROTEINS/ CARRAGEENAN PARTICULATE