The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein

Abstract

Functional cream cheeses were manufactured with 0, 0.5, 0.75, 1.5 and 3.0mg lutein/100g serving. Cheeses were monitored at 0, 1, 3, 5 and 7weeks of storage. The pH value of an average of 5.5 provides softness and strong taste for the product. Descriptive sensory properties of lutein-fortified cream cheeses contained milky, buttery, salty and whey flavours. Cheese flavour was not affected by the differences in lutein levels. HPLC detection showed that lutein remained as stabile throughout about 6weeks of storage. Physicochemical, microbiological and organoleptic data showed that 1.5mg of fortification has preferred overall quality, and the best shelf life was recorded at week 3 of storage (P<0.05).