Some Observations on Processed Cheese

Abstract

Summary From the results obtained in this experimental work, there are a number of conclusions that may be drawn: 1.The use of the so-called emulsifiers is beneficial and the results obtained with sodium citrate indicate that it is superior to di-sodium phosphate. The use of more than 3 per cent of these salts should be avoided not only to remain within the legal limits but also for the effect on the finished product. 2.Temperature regulation is essential in order to insure the proper pasteurization of the cheese and also to prevent the color from changing to salmon pink. If the cheese is to be held in the kettle for any length of time, it should be at the lower pasteurization temperature and water should be added to make up for the losses due to evaporation. 3.Close observance of the standards set for the moisture content of processed cheese are essential not only for economic reasons, but also to insure having cheese of as uniform body as possible. 4.Good results were obtained with cheese ranging in reaction from pH 5.8 to 6.2. This would indicate that this factor can be adequately controlled by exercising discrimination in blending. 5.Very young cheese showed excessive fat separation in processing, and a rubbery texture in the finished product. Very old cheese also processed unsatisfactorily producing a product with a weak body and grainy texture. Good results were obtained when the blending was such that the average age of the cheese was from 4 to 7 months. 6.A comparison of the reaction in terms of pH and the titratable acidity furnishes a means of getting some ideas as to the kind of cheese that was processed and the treatment that it received. 7.Cheese that can be cut in slices 0.02 inch thick and requires 800 to 1200 grams with a mechanical advantage of 5 to crush an inch cube to one-half of its original thickness may be considered as having a very desirable body. 8.The keeping quality of processed cheese is dependent upon the heat treatment, the reaction and to some extent upon the temperature of the store-room. 9.Discoloration of the tin foil may be due to the use of phosphate as the emulsifier or to the use of alkali giving a reaction above pH. 6.3. 10.Frozen cheese can be processed satisfactorily. 11.Processing increases the water soluble form of nitrogen in the cheese. In conclusion the authors wish to express their thanks to the Chas. Pfizer and Company, Inc., who have sponsored the fellowship under which this work has been done. The analytical work on the nitrogen distribution was done with the assistance of Glenwood Mutten.