Work

Novel applications of fresh cheddar cheese in extruded pet food snacks

Year: 2026

Type: article

Abstract: Cheese trim is a lower value co-product obtained during slicing, cutting and cubing operations with the potential to be used in pet snacks. In this study, pet snacks were formulated with fresh cheddar cheese at different concentrations (25%, 30%, and 35%). The extrusion variables including water content, temperature, screw speed, and feed rate were explored and optimized. The results demonstrated that pet snacks extruded using 25% cheese had the lowest bulk density (0.402 g/cm3), the highest porosity (40%), and highest hardness (273 N). Additionally, exhibited high internal cohesiveness and did not fracture during texture analysis. The nutritional profile ranged from 10.4-12.1% for protein, 9.4-11.2% for fat, and 65-71% for carbohydrates. The mineral profile was complete except for iron which was lower compared to commercial pet snacks. This study reports on the high potential for fresh cheese as an ingredient in extruded pet snacks, which can add value to the co-product.

Source: Applied Food Research

DOI: 10.1016/j.afres.2026.101799

Authors: Belal J. Muhialdin, Abhijit Kamath, Jerry S. Larin, Zhongqin Shi, Elizabeth Alcarraz

Institution: California State Polytechnic University

Language: English

Topic: Food composition and properties

Subfield: Nutrition and Dietetics

Field: Nursing

Domain: Health Sciences

SDG: Zero hunger

Open Access status: gold

Estimated APC paid: $2,050