Fortification of Omega-3 Fatty Acids in Processed Cheese Spread

The aim of this paper was to optimize the level of fortification of omega-3 fatty acid into processed cheese spread. The fortification level of 5 to 15% with 5% interval with flaxseed oil, algal oil and fish oil emulsions were incorporated into processed cheese spreads.15% of fortification level was selected for flaxseed oil and algal oil and 10% was selected for fish oil emulsion based on sensory evaluation. The storage study was carried out at 5°C for 90 days. During storage studies, the samples showed slightly decreased sensory scores with increase in storage periods but, within acceptable limit. The physicochemical parameters viz., pH, titratable acidity, chemical composition and microbial parameters viz., total viable count, coliform count, yeast and mould counts of fortified processed cheese spreads were analyzed. Based on the results, it was found that, there was decrease in pH and increase in titratable acidity and total viable counts during the storage period.