Cheese Food Research Articles

Production of processed cheese food enriched with vegetable and whey proteins

The present study aims to produce processed cheese food of high protein content using blends of Cheddar cheese, whey protein concentrate (WPC), soybean protein concentrate powder (SPC) and chick-pea flour. Full and half fat processed cheese food were produced from these blends. The resultant products were stored at either refrigerator or room temperature for 2 months. The most acceptable product was obtained from blends in which 25, 20, 27·5 and 27·5% of solids-non-fat were supplied from Cheddar cheese, WPC, SPC, and chick-pea flour (CPF), respectively. The product showed fine consistency and high protein content.

Phosphates as Antibotulinal Agents in Cured Meats: A Review

Phosphates have been suggested as potential substitutes for the currently used nitrite in cured meat products, yet relatively little research has been done on the antibotulinal effects of phosphates. Phosphate selection for use in the cured meat industry continues to be based upon achieving certain functional objectives rather than microbiological control (i.e., improved tenderness, moisture retention, reduced shrinking during cooking, pH adjustments, emulsification, sequestration of ions). Current federal regulations limit addition of phosphates to amounts needed to achieve functionality. One notable exception is shelf-stable pasteurized processed cheese, cheese foods and cheese spreads, in which addition of phosphates for emulsification purposes also appears to provide antimicrobial or antibotulinal protection. It is, therefore, becoming evident that phosphates have the potential under certain conditions, of enhancing microbial or botulinal safety and stability of certain foods, with certain phosphates [i.e. sodium acid pyrophosphate (SAPP)] or mixture of phosphates displaying more effectiveness than others.

Evaluation of the Potential for Botulinal Toxigenesis in Reduced-Sodium Processed American Cheese Foods and Spreads

Process cheese foods and spreads manufactured to contain low sodium concentrations (ca 320 mg/100 g or 90 mg/28 g, one serving) and added delta-gluconolactone (0.33%) were resistant to toxigenesis by Clostridium botulinum inoculated at a rate of 1000 spores/g and held at 30°C for 84 d. Low pH values (5.26 or less) provided by delayed acidity development from delta-gluconolactone were influential in the C. botulinum inhibition observed. Disodium phosphate, trisodium citrate, dipotassium phosphate, tripotassium citrate, and sodium aluminum phosphate used in screening tests as single emulsifiers (2.5%) in process cheese foods and spreads allowed toxin formation in many samples prepared. However, some inhibition of toxin formation was indicated for samples emulsified with disodium phosphate, and possibly trisodium citrate.

Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses

Commercial processed cheeses, cheese foods, and cheese spreads were characterized for meltability, sliceability, composition, rheological properties (Instron), and descriptive sensory attributes. Samples varied within each grouping. Seventeen emulsifier salts were evaluated for performance in experimental processed cheese by the same criteria for the commercial samples. Tripotassium citrate, dipotassium phosphate, and tetrapotassium pyrophosphate each contributed properties to processed cheeses that should be useful in development of blends of emulsifier salts for reduced-sodium processed cheeses possessing a wide range of physical properties.

INDIRECT ANTIMICROBIAL EFFECTS IN FOODS: PHOSPHATES

This review supplements the review by Hargreaves et al. (1972). Phosphate selection in the U.S. continues to be based upon achieving specific functional objectives other than microbial control. Current federal regulations limit the addition of phosphates to those levels which will achieve functionality. One notable exception is shelf stable pasteurized process cheese, cheese food, and cheese spreads. Adding relatively high levels of phosphates for emulsification coincidentally provides microbiological stability; however, the minimum levels for stability remain uncertain.It is becoming increasingly evident that phosphates, under certain conditions, have potential value for enhancing the microbial safety and stability of foods. Certain phosphates or mixtures of phosphates are clearly more effective than others. Through future research, it should be possible to further exploit the potential value of phosphates. This review offers direction for such research.

Cheese Base for Processing. A High Yield Product from Whole Milk by Ultrafiltration

Whole milk of normal pH or acidified to pH 5.7 was concentrated by ultrafiltration to 40% original milk weight, diafiltered at constant volume until a desired ratio of lactose to buffer capacity was established, and concentrated by ultrafiltration to 20% milk weight. The retentates were inoculated with cheese starter and incubated to ferment completely the residual lactose. Precise control of final pH was achieved readily.Fermented retentates were converted to cheese base in a swept surface vacuum pan evaporator. The product, which is a potential replacement for the immature natural cheese component of processed cheese blends, had the same pH and gross composition as Cheddar cheese. It also had good flavor and stability but lacked normal cheese body and texture characteristics.The process gave cheese base yields 16 to 18% greater than could be expected from conventional cheese-making processes. Unacidified milk offered process advantage compared with pH 5.7 milk, and the products were similar in quality.Blends of 80% base curd and 20% aged Cheddar cheese, produced good flavored process cheese and process cheese food. The body of the process cheese was excessively firm, but that of the process cheese food was satisfactory.

Regulatory outlook on vegetable protein.

AbstractVegetable protein products are increasing in use in the U.S. diet, especially in substitutes for the traditional animal‐protein foods: meat, seafood, poultry, eggs and cheeses. This is occurring despite an ample protein supply which permits U.S. consumers to eat about twice the recommended protein levels. Cost, dietary preferences and the functionality of vegetable proteins appear to assure further increases. In order to permit continued development of these products, while at the same time assuring their nutritional adequacy and providing informative labeling, the U.S. Food and Drug Administration recently issued comprehensive tentative regulations. The regulations prescribe that the primary products be named as vegetable flour, vegetable protein concentrate and vegetable protein isolate when they contain less than 65%, 65% up to 90% and 90% or more protein respectively—except that gluten products may be referred to as such. When vegetable protein products are used as protein sources in whole or partial substitution for meat, seafood, poultry, eggs or cheese foods, the name of the substitute food must include the term vegetable protein product. Such substitute foods must be nutritionally equivalent to the original foods to avoid being called imitation. Imitation products must also be named to indicate the nature of the products, such as their use of vegetable protein ingredients. Nutritional equivalency is defined by nutrient profiles for six classes of foods: break‐fast or lunch meats; seafood, poultry and other meats; eggs; cream cheeses; cottage cheeses; and natural cheeses. Fortification of substitute foods to meet nutritional equivalency requires their nutrition labeling. The FDA regulations also require that the PER of substitute foods containing vegetable protein products at more than 30% when combined with meat, seafood, poultry, eggs or cheeses shall be at least 100% that of casein. At 30% or less, the required PER is 80% that of casein. Specific USDA rules or FDA regulations such as the proposed standards for milk, cream or cheese substitutes take precedence over the general vegetable protein regulations. It is FDA intent to finalize the vegetable protein regulations as soon as possible.

STORAGE STABILITY OF INTERMEDIATE MOISTURE FOOD PROCESS CHEESE FOOD PRODUCTS

ABSTRACTA series of intermediate moisture food processed cheese foods were made utilizing water, nonfat milk solids and propylene glycol to change the water activity to 0.81, 0.86, 0.90, 0.91 and 0.94. The stability of these cheeses was tested over a 6‐month period at room temperature. The cheeses were challenged with three molds (Aspergillus niger, Aspergillus glaucus and Penicillium roqueforti), and two pathogenic bacteria (Staphylococcus aureus and Salmonella anatum). Changes in color, texture, meltability and organoleptic acceptability were followed. The high aw cheeses (0.90‐0.94) supported the growth of the three molds, while only the 0.94 aw cheese food supported the growth of Staphylococcus aureus. The lower aw cheeses (0.81 and 0.86) were stable microbiologically. However, the lowest aw cheese was initially not acceptable in terms of the other parameters, while the 0.86 aw cheese became unacceptable after 6‐8 wk. The IMF cheese food at a aw 0.90 was the most acceptable, with a shelf life of about 5 months.

A New Blue Cheese Food Material from Ultrafiltrated Skim Milk and Microbial Enzyme-Mold Spore Reacted Fat

A new Blue cheese food material with a potential for continuous production was developed by blending a skim milk retentate of ultrafiltration with microbial lipase-mold spore reacted butterfat or coconut oil. Fat and salt in the new product were lower than in natural Blue cheese. The food showed similar organoleptic characteristics as Blue cheese and a smooth, creamy texture. It was uniformly white without any visible mold mycelia. Total carbonyls (77.8μmol/g) and methyl ketones (55.6μmol/g) were considerably higher than in natural Blue cheese before standardization. Heptanone and nonanone, major methyl ketones in the new product, existed at 25.7 and 10.3μmol/g.

Collaborative Study of a Spectrophotometry Method for the Determination of Sorbic Acid in Fresh Dairy Products

Abstract A collaborative study has been completed on the determination of sorbic acid in 2 dairy products by a spectrophotometric method. Mozzarella cheese and cold pack cheese food were analyzed for sorbic acid. The sorbic acid was extracted from the dairy products with metaphosphoric acid and partitioned into a petroleum ether-anhydrous ether mixture. The concentration of sorbic acid was determined from its absorbance at 250 nm and its presence was confirmed by the disappearance of this absorbance maximum after shaking the ether solution with aqueous permanganate. The results obtained in the 10 collaborators’ laboratories were statistically evaluated. The average per cent recovery of sorbic acid in mozzarella cheese was 93.6—95.6 and in cold pack cheese food 90.7—101.9. A comparison was also made between the extraction procedure and the AOAC colorimetric method for sorbic acid in cold pack cheese food. The AOAC method had lower variability and higher per cent recovery for this product. The spectrophotometric method has been adopted as official first action as a screening procedure for sorbic acid in fresh dairy products.

THE PROCESS CHEESE INDUSTRY IN THE UNITED STATES: A REVIEW

Research and development (R & D) in corporate laboratories of cheese processors and in other research facilities in the United States have contributed knowledge of analytical technology, microbiology, defects and their corrections, manufacturing techniques, equipment, emulsifiers, and the use of other ingredients. Methods of wrapping and protecting the product during distribution were improved. Cheese foods and spreads with higher moisture, lower fat, and altered consistency were developed. The technology of producing slices of processed cheese has been revolutionary. Packages of slices are replacing the original, and highly successful, 5-lb. loaf. Mechanically formed, individually wrapped, and sealed slices are produced at fantastic speeds. Trends of industry indicate greater production per plant, more low-fat, high protein cheese products, and use of vegetable fats and proteins. Trends of R & D indicate improvements in emulsifiers, packaging, keeping quality, new products, and more mechanization and automation for greater efficiency and improved protection of this valuable food and its related products. The industry provides opportunities for trained food scientists, engineers, marketing specialists, and business administrators.

A CASE STUDY: SYNERESIS OF COLD-PACK CHEESE FOOD RELATED TO GROWTH OF LACTIC ACID BACTERIA

Commercial Cold-Pack Cheese Food which exhibited marked syneresis in consumer packages had a pH of 4.60 to 4.80. Bi-weekly microbial examination of commercial Cold-Pack Cheese Food stored at 5, 10, 15, and 20 C indicated a marked growth of lactobacilli and streptococci at all temperatures above 5 C and a slight decease in staphylococci at all temperatures. It is assumed that the lactose added in the form of skim-milk or whey powders provided the carbohydrate nutrient source for these organisms so that the pH was reduced from 5.05 to 4.60, The minimum hydration of casein occurs at pH 4.60 and this lowered pH caused syneresis in the packages. Cooling the Cold-Pack Cheese Food quickly to 5 C and keeping it at or below this temperature eliminated the problem.

SURVIVAL OF SALMONELLA TYPHIMURIUM IN COLD-PACK-CHEESE FOOD DURING REFRIGERATED STORAGE

Fourteen batches of cold-pack cheese food were contaminated with Salmonella typhimurium during manufacture. Cheese food stored at 4.4 and 12.8 C was tested at weekly intervals and salmonellae were enumerated by means of a Most Probable Number technique. A rapid decline in number of salmonellae occurred during the first week of storage regardless of temperature or composition of the product. Survival beyond this time was more closely related to both conditions. Viable salmonellae could not be recovered, after 3 weeks at 12.8 C or 5 weeks at 4.4 C, from cheese food adjusted to pH 5.0 with lactic acid and fortified with 0.24% potassium sorbate. Substituting sodium propionate for sorbate resulted in 14 and 16 weeks of survival by salmonellae when cheese food was held at 12.8 and 4.4 C, respectively. Partial or complete replacement of lactic acid by acetic acid was accompanied by somewhat longer survival of salmonellae than when only lactic acid was used. Elimination of added acid from the cheese food resulted in survival of salmonellae for 6 and 7 weeks when potassium sorbate was present, for 16 and 19 weeks when sodium propionate was used, and in excess of 27 weeks when no preservative was added.

Cheese Making in France and Italy

This article is based on a lecture given by Dr. Frank Kosikowski at the Fourth Annual Mar schall Invitational Italian Cheese Seminar, held in April 1967 at Madison, Wisconsin. Dr. Kosi kowski, an international authority on cheeses and cheese making, is the author of "Cheese and Fermented Milk Foods" ( Edward Brothers, Inc., Ann Arbor, Michigan), published in 1966.

Greater Utilization of Whey Powder for Human Consumption and Nutrition

Greater Utilization of Whey Powder for Human Consumption and Nutrition

B-Complex Vitamin Content of Cheese1,2 II. Niacin, Pantothenic Acid, Pyridoxine, Biotin, and Folic Acid

Summary A large number of samples of 23 varieties of cheese and eight varieties of processed cheese or cheese foods and spreads were assayed for several B vitamins. The cheeses contained on an average 277 μ g of niacin, 94 μ g of vitamin B 6 , 691 μ g of pantothenic acid, 1.79 μ g of biotin, and 22.3 μ g of folic acid per 100g. There were wide variations in vitamin content among individual samples of the same variety, as well as among the different varieties. The proteolytic type cheeses, Blue, Camembert, etc., had the most niacin, vitamin B 6 , pantothenic acid, biotin, and folic acid. The hard varieties, except for biotin and folic acid, were next, followed by semihard or soft-unripened types. The proteolytic varieties were high in vitamin content, possibly because microorganism varieties synthesize vitamins during curing. In general, any cheese variety high in one B-vitamin was high in most of the other B-vitamins studied. The cheese contained 9 to 55% of the vitamin content of milk and, nutritionally, cheese may be considered a fairly good source of B vitamins.

The Determination of Moisture in Process American Cheese and Process Cheese Food

The Determination of Moisture in Process American Cheese and Process Cheese Food

A Proposed Method and Apparatus for the Determination of Extraneous Matter in Roller-Dried Milk Powder for use in Cheese Food Products

A Proposed Method and Apparatus for the Determination of Extraneous Matter in Roller-Dried Milk Powder for use in Cheese Food Products

Cheese Spreads. II

Summary Whey powder tends to give a weaker body to cheese spreads than skimmilk powder, but it also gives a rather distinctive sweet taste that may be very agreeable to some consumers. When used in the proper proportions skimmilk powder gives a product that seems to meet with quite general approval. The cheese food compound can be spread easily, or, if occasion demands, may be sliced in a satisfactory manner. The use of sodium citrate gave a very satisfactory product as there was no fat leakage except with very old cheese and the body of the samples containing this salt was more uniform than that produced with either Rochelle salt or di-sodium phosphate. With the latter salt there was a greater tendency to fat leakage than with either of the other emulsifiers. In order to obtain a satisfactory product it is advisable to blend cheese using some old cheese for the flavor. The use of very old cheese alone is apt to give a product that is grainy and shows fat leakage, while with young cheese alone the finished product is too rubbery to spread easily. The choice made by the different examiners indicates that preference varies with the individual taste. It is therefore impossible to give any composition formula that would meet with universal approval. In conclusion the authors wish to thank all those men who examined the samples of cheese food compounds and offered their comments. This work was carried on under a fellowship sponsored by Chas. Pfizer and Company, Inc., to whom the authors also express their appreciation.

Spectrophotometric determination of hydrogen-ion concentrations and of the apparent dissociation constants of indicators. IV. I-naphthol-2-sodium sulphonate indophenol

Pasteurized processed cheese products (PCPs) are cheese-based foods prepared by blending one or more natural cheeses, water, emulsifying salts (ESs), and optional ingredients, and heating the blend to temperatures of ∼75–85 °C while continuously shearing until a smooth, uniform molten mass is obtained. The hot molten product is filled moulded into a large variety of shapes and sizes suited to end user requirements, cooled, and stored at ∼8 °C. There are various types of PCPs (e.g., processed cheese, cheese spread, and cheese foods) defined by national legislation. Such legislation defines the composition, natural cheese content (ranging from 51 to about 96% of the final dry matter), and permitted ingredients for the different types. Optional ingredients may include dairy ingredients, condiments, flavors, colors, and preservatives. ESs such as sodium phosphates and citrates, while not emulsifiers per se, are central to the formation of stable PCPs. They mediate the demineralization of the insoluble cheese protein and its conversion to a functional protein that binds water and emulsifies free fat released during processing. The properties of PCPs, such as flavor, texture, and cooking attributes, are determined by many factors including the age/type of natural cheese, characteristics of ingredients, pH, and processing conditions.