Production of chocolate cheese spread on the basis of different types of cheese

Cilj ovog rada bio je ispitati mogudnosti proizvodnje čokoladnog sirnog namaza na bazi različitih sireva. Ukupno je proizvedeno dvanaest uzoraka sirnih namaza, po četiri na bazi krem sira, Mascarponea i kuhanog sira. Uz svježe mlijeko, ispitivana je i mogudnost upotrebe UHT čokoladnog mlijeka. Uzorci su podvrgnuti ispitivanju kemijskog sastava, fizikalno-kemijskih svojstava, boje, teksturalnog profila (čvrstoda, ljepljivost, odgođena elastičnost, kohezivnost, gumenost, otpor žvakanju i elastičnost), viskoznosti, te senzorskih svojstava. Uzorci proizvedenih sireva su se značajno razlikovali po svom kemijskom sastavu, reološkim i teksturalnim svojstvima, ovisno o upotrijebljenoj sirovini, načinu proizvodnje i dodacima. Vedina dobivenih sirnih namaza su dobili visoke senzorske ocjene, što pokazuje da je moguda proizvodnja čokoladnog sirnog namaza, osim na bazi krem sira i na bazi Mascarponea i kuhanog gruša, ali isto tako i da je mogude toplinsko-kiselinsko i kiselinsko-enzimsko grušanje UHT čokoladnog mlijeka.The aim of this study was to determine the possibilities of producing chocolate cheese spread based on of different cheese making. A total of twelve samples of cheese spreads, four based on cream cheese, mascarpone cheese and cooked cheese. Also, it was investigated the possibility of using UHT chocolate milk, beside fresh milk, in cheese spreads production. Evaluation of chemical composition, physic-chemical properties, color and texture profile analysis (hardness, springiness, gumminess, adhesiveness, cohesiveness, chewiness, resilience), sensory properties and viscosity of cream cheese were performed. Samples of produced cheeses are significantly different in its chemical composition, rheological and textural properties, depending on the used raw material, method of production and additions. Most of the resulting cheese spreads are received high sensory scores, which indicates that it is possible to product chocolate cheese spread on the basis of cream cheese, mascarpone-based and cooked curd, but also that it is possible to coagulate UHT chocolate milk using heat-acid and acid-enzymatic coagulation