Formulation of beetroot cream cheese spread

Milk is a mammal’s first food after birth. Cows' milk contains relatively large amounts of the fifty-five essential nutritional elements – however it is not a complete food as it lacks vitamin D and iron.Cream cheese is a soft, mild, rich, unripened cheese and is a creamy white, slightly acidic tasting product with a diacetyl flavor.The beetroot is the taproot portion of the beet plant, Other than as a food, beets have use as a food coloring and as a medicinal plant. Beetroot cream cheese was prepared using standard procedure. The product was tested for pH, acidity, moisture, fat, protein, color stability, serial dilution and sensory analysis. The pH of the product increased from 4.9 to 4.54 from day 1 to day 25. The acidity increased from 0.53 to 0.93 from day 1 to day 25. The fat content of the spread was 28.7%, moisture content was 55% and protein content was 11.8. The product was stable at acidic conditions and gave red color when treated with different acids and gave out different colors when treated with different alkalis. On serial dilution the product had a microbial load of 145 CFU/ml of spread by the 25th day. An overall organoleptic acceptance 8.2±0.2 was recorded for the spread. The shelf life of the spread under refrigerated condition was 30 days. Thus the formulated product paves way for Value added spread.

Sandhya, P.S. and Lakshmy Priya, S.
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Int J Inf Res Rev
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