Etude de l’effet de l’incorporation de la poudre d’épinards dans la fabrication d’un fromage fondu

Abstract

The main objective of this work is to add value to spinach by incorporating it into processed cheese at different proportions (0, 0.5, 1, 1.5 and 2 g of dried spinach powder per 100 g of processed cheese) and to formulate a new cheese preparation enriched with micronutrients. The monitoring of the processed cheese includes physico-chemical, nutritional, microbiological and organoleptic control. The results of microbiological analyzes of spinach powder comply with national standards. It therefore emerges that there are no pathogens present. Nevertheless, the results of the microbiological analyzes of the formulated cheese do not fully comply with the standards in force. Physico-chemical analyzes reveal that the incorporation of spinach powder into processed cheese significantly improved its fat content, its total dry extract and its protein content. The results of the sensory evaluation showed that processed cheese enriched with 1 g of spinach powder was the product most appreciated by tasters. The incorporation of spinach powder in processed cheese has a definite advantage in terms of improving its organoleptic characteristics as well as its nutritional value