The effect of replacing water with tiger nut milk (Cyperus esculentus L) on the physicochemical properties, fatty acid profile and meltability of spreadable processed cheese

Document Type : Original Article


1 Dairy Department, Faculty of Agriculture, Fayoum University, 63514, Fayoum, Egypt

2 Dairy Department, Faculty of Agriculture, Fayoum University, Egypt

3 Dairy Science Department, Faculty of Agriculture, Fayoum University, Egypt.


Tiger nut milk (Cyperus esculentus L.) was used at three different levels (10, 20 and 30%) in the manufacture of spreadable processed cheese. The chemical composition, meltability, oil separation, total phenols, antioxidant activity, fatty acid profile, microbiological properties and sensory evaluation were determined. The chemical composition has been improved by using tiger nut milk, and high meltability was observed in spreadable processed cheese with high levels of tiger nut milk (30%). Elevated values have been observed for both total phenols and antioxidant activity with cheese added to it tiger nut milk. In addition, cheese with added tiger nut milk gained high levels of oleic acid, linoleic acid, and healthy polyunsaturated fatty acids. No microbial growths were detected in the processed cheese with 20 and 30 % tiger nut milk. As well all processed cheese samples with added tiger nut milk accepted by the panelists and cheese acceptability increased with the high level of tiger nut milk. Spreadable processed cheese with good quality attributes could be obtained by using tiger nut milk in its formulation up to level 30%, with acceptable impression.