Dairy ingredients in processed cheese and cheese spread

Technological solutions and adaptive processing tools to mitigate the impact of seasonal variations in milk composition on Cheddar cheese production—A review

“…Such in‐line standardisation systems require accurate measurement and control of the fat content of the cream stream as well as the flow rate of the skim milk line delivering standardised milk at appropriate coagulation temperature to the cheese vats (Emerson 2022). These automated standardising devices enable two forms of control: (i) fully automated using online milk analysers based on near‐infrared (NIR), density measurement or light scattering technology; or (ii) partially automated control where the composition is monitored with an offline milk analyser (Hill and Ferrer 2021a).…”

“…Other possible benefits of standardisation include enhanced plant throughput and improved target cheese quality prediction utilising defined SOPs (Rattray and Jelen 1996). The protein-fat ratio (PFR) refers to the proportion of protein and fat in the milk (Hill and Ferrer 2021a). As an example of the challenges of consistent cheese manufacture from a highly seasonal milk production system, data from the Irish cheese industry, between 2001 and 2003, indicate that the PFR of milk for the manufacture of Cheddar cheese varied from ∼0.84 to 1.02, with protein varying from 2.99 to 3.59% (wt/wt) and fat from 3.26 to 4.2% (wt/wt), changing with plant, time of year and between years (Guinee et al 2007).…”

“…The competing effects of changes in the season, lactation stage (protein-to-fat ratio, milk pH and SCC) or diet makes it difficult to assess the independent effects of variations in milk fat or protein contents on cheese output in many research on cheese yield (Fenelon and Guinee 1999). As casein is difficult to measure, Hill and Ferrer (2021b) reported that many plants now use total protein in the predictive formula and multiply by a factor to estimate casein, in this sense, casein determination algorithms are now being developed for FTIR/NIR-based milk analysis equipment. Barbano and Sherbon (1984) investigated cheese yields and yield efficiency in four large Cheddar cheese plants in New York State and determined the accuracy of the wellknown Van-Slykes formula (Eqn 2).…”

Phân lập, tuyển chọn dòng vi khuẩn lactic trong nem chua thịt có tiềm năng ứng dụng làm vi khuẩn giống trong sản xuất nem chua

“…Tham chiếu với khóa phân loại của Sneath, có thể bước đầu khẳng định các dòng vi khuẩn này mang đặc điểm của chi Lactobacillus. Kết quả này phù hợp với những nghiên cứu trước đây về vi khuẩn lactic của Cullimore (2010), Hill & Ferrer (2021), Axelsson (2004). Các nghiên cứu đều chỉ ra Lactobacillus là một nhóm chính của vi khuẩn lactic, chúng mang những đặc điểm tế bào và đặc điểm sinh học đồng nhất nhau.…”

Emulsifying salts and P2O5 content as promising strategies to control Bacillus cereus growth during storage of processed cheese

“…natural cheese/cheeses at different stages of ripening, dairy and non‐dairy ingredients and additives) to be added depend on the type of PC being manufactured, texture, taste, final application, regulations and economic considerations (Fox et al . 2017; Hill and Ferrer 2022). Nevertheless, emulsifying salts are one of the most relevant constituents of the formulation, being the most important in terms of texture and stability of the products.…”