Acidity and Age of Natural Cheese as Factors Affecting the Body of Pasteurized Process Cheese Spread

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

“…Flowability As the age of the cheddar cheese ingredient used in the PC manufacture increased, there was an increase in the percent flowability in the PC samples in the range of 12.55% to 20.78% (Table 3). Olson and others (1958) also observed an increase melt in PC spreads as the age of the natural cheese ingredient increased. The majority of this increase took place in the PC manufactured from cheddar cheese ripened from 7 to 56 d. This is also the time period during which degradation of α s 1 ‐CN primarily took place (Figure 1).…”

“…Templeton and Sommer (1930) reported that PC made from mature natural cheese was softer compared to PC made from unripened cheese. Olson and others (1958) and Vakaleris and others (1962) suggested that the extent of proteolysis in the natural cheese ingredient may influence the body of PC spreads. However, these authors recognized that a clear explanation could not be offered about the differences in the body characteristics of the PC spreads due to lack of studies conducted on cheese proteins and the noncheese constituents.…”

The role of dairy ingredients in processed cheese products

“…The level of intact protein (the fraction of non-degraded protein as a percentage total protein) in the natural cheese has a major effect on the properties of the unheated and heated processed cheese. As the level of intact casein in the cheese used for processing decreases, there is a signifi cant decrease in the fi rmness of the unheated processed cheese and increase in meltability of the heated processed cheese, as evidenced by increases in fl owability and loss tangent (on heating between 20 and 82°C) and a decrease in the elastic shear modulus, G′, at 20°C (Olson et al, 1958;Brickley et al, 2007). In corollary, the fl owability of processed cheeses in which Cheddar cheese was partially replaced by an ultrafi ltred (UF) retentate/cream pre-cheese blend signifi cantly improved when casein hydrolysis in the blend was increased by treatment with fungal proteinases (from Aspergillus oryzae, Candida cylindracea) and rennet.…”

Effect of 1-Monoglycerides on Viscoelastic Properties of Processed Cheese

“…In addition to dry matter content, fat content, maturity of natural cheese, and mixture of emulsifying agents, there are many other factors affecting the consistency of processed cheese, e.g. : pH of processed cheese, [5,6] presence of rework (processed cheese that is not packaged for sale, although it meets product specifications, and is mixed with a fresh blend and reprocessed), [1] calcium content, [7] presence of proteins such as casein, Na-caseinate, Ca-caseinate, casein hydrolysate fractions, whey proteins, and so on. [3,8] time and intensity of processing, [9] presence of many substances, e.g., lactose, addition of emulsifiers into raw material, storage conditions (duration, temperature), [10,11] and so on.…”