Sample Solution

ctrophoretic profile indicated that β-casein was hydrolyzed in fortified samples, more than control sample and γ-caseins accumulated as its main degradation products (Fig 1). β-casein was hydrolyzed faster than αs1-casein and intense bands of γ-casein were accumulated (Fig 1). These results were similar to results of Mulvihil and McCarthy32. According to their findings, there was no evidence of accumulation of degradation products of αs1-casein. Since processed cheeses are produced from a high solids molten mass of casein, proteolysis that occured during storage of these cheeses would be primarily due to residual proteolytic activity arising from the casein. Rennet caseins being used in the manufacture of processed cheese, contain a substantial quantity of plasmin which is the main proteolytic agent in processed cheeses made from rennet casein.
SN values and electrophoretic profile of samples showed that asparagus and tomato powders, increased the proteolysis of processed cheese. This could be due to thermoduric micro flora or native vegetable proteolytic enzymes of these plant powders.

Dynamic rheological behavior of processed cheeses: The textural and rheological properties of processed cheese are important determinants of its quality. Factors that are reported to influence these properties including composition, fat, moisture, protein contact, pH, type and level of emulsifying salts and maturity of the natural cheese, in addition to a number of processing parameters, such as time, temperature, and shear rate34.
Cheese is viscoelastic in nature and exhibits both solid (elastic) and liquid (viscous) behavior. Dyna