Cheese Sauce Research Articles

Innovation In Processing Local Food Products for Students of The Tourism Marketing Management Study Program at The Indonesian University of Education

Development of food innovations that use local raw materials as the main ingredient. This includes organic foods and food products that support local farmers. Traditional Indonesian food products such as rendang, chili sauce and crackers have undergone innovation in a more modern and ready-to-eat form for the global market. One of the innovations in processed local food products is cassava, cassava, or cassava in English, which is an important root crop in Indonesia. food consumption in many countries around the world. Innovation in the processing and use of cassava has played a major role in increasing food production and added value. Modernization in the processing and processing of cassava products in local food is an effort to create products that are more diverse, of higher quality, and in line with current consumer trends. This modernization can provide added value to processed cassava products and help promote the use of cassava in various dishes, one of which can be applied in cassava Bomb Brulle cheese sauce, Desert coconut snowballs. The collaboration between the NHI Tourism Academy (AKPAR) and students from the Indonesian University of Education (UPI) to organize training is a positive step in improving the skills and knowledge of UPI students, especially in the tourism marketing department, to equip graduates to open entrepreneurship. Consider establishing long-term cooperation between Akpar NHI and UPI. This could include regular training, student exchanges, or other joint projects that are beneficial to both parties.

Pumpkin and kale fibers - A potential hydrocolloids in processed cheese sauce formulations with different fat source

In recent years there has been a huge increase in consumer interest in products with the reduced fat content and the additional health-promoting properties. The interactions between the fiber and the ingredients of the cheese sauce have not yet been investigated and described. The aim of the research was examination of the effect of pumpkin and kale fibers on physicochemical properties and stability of the processed cheese sauces (PCS) obtained with the whey protein concentrate (WPC80), acid casein (AC) and different fat sources. In samples with the kale (KF) and rapeseed oil (RO) addition an increase in the value of characteristics such as hardness, adhesiveness, product stability (TSI) and surface roughness was observed. The results of measurements of storage (G′) and loss (G″) moduli showed the same upward trend with an increase in the amount of added kale fiber. They were related to the hardness and roughness parameters determined by measure of surface properties using the optical profilometer and the stability examined using Turbiscan. In the PCS with kale fiber addition based on RO an increase in stability (6.41–1.86 TSI) and roughness (2.2–16 qm) values along with the amount of fiber added was observed. Also optical microscopy images present the compacted structure of produced sauces. This article provides results and relevant literature, discussing the impact of different fibers and other ingredients on structure of PCS. In the future, these fibers may replace typical hydrocolloids used in processed cheese sauces production.

The effect of homogenization and addition of polysaccharides on the viscoelastic properties of processed cheese sauce

This study was conducted to determine the effect of 1-stage homogenization (OSH) and 2-stage homogenization (TSH) and the addition of polysaccharides [κ-carrageenan (CR) or furcellaran (FR) at levels ranging from 0.000 to 1.000% (wt/wt)] on the physicochemical, viscoelastic, and mechanical vibration damping properties of processed cheese sauces (PCS) after 30 d of storage (6 ± 2°C). The basic chemical properties (pH, dry matter content) were similar for all tested samples. Viscoelastic measurements indicated that PCS rigidity was directly proportional to increasing CR or FR concentration and to the application of homogenization. The interactions between the application of homogenization and the concentration of polysaccharides used were also significant. Compared with OSH, TSH did not lead to any further increase in the rigidity. The preceding results were also supported by data obtained from a nondestructive method of mechanical vibration damping. No changes in water activity were observed in any PCS sample. Overall, the addition of FR or CR appeared to be highly suitable for increasing the emulsion stability of PCS. If PCS products with softer consistency are desired, then a concentration of CR/FR ≤0.250% (wt/wt) could be recommended together with OSH/TSH. For products for which a firmer PCS consistency is required, the addition of CR in concentrations of ≥0.500% (wt/wt) or FR in concentrations of ≥1.000% (wt/wt) together with OSH is recommended. Finally, as the concentration of polysaccharides increased, a darker PCS color was observed.

Improved open-ended coaxial probe for temperature-dependent permittivity measurements of foodstuff at radio frequencies

Accurate determination of permittivity is a crucial factor for successfully developing new food processing technologies at radio frequencies. An improved measurement test fixture based on an open-ended coaxial probe was developed to determine the permittivity of lossy food products at radio frequencies as a function of temperature. In order to increase the sensitivity of the permittivity measurements at these frequencies, especially when using a vector network analyzer as a measuring device, the dimensions of the coaxial cell were carefully modeled to consider the range of dielectric losses estimated for food materials. The electromagnetic model was used to retrieve permittivity values from reflection measurements where the entire geometry of the test fixture was considered assuming there was no open radiation or infinite flanges and without the need of reference materials to calibrate the probe. The new cell was validated through permittivity measurements of six saline solutions and then, employed to determine the dielectric properties of cheese sauces and commercial milk samples at 40.68 MHz up to 120 °C. The ionic content and temperature had a limited influence on the dielectric constant but highly determined the loss factor. • A test fixture was developed for improved temperature-dependent permittivity measurements of foodstuffs at radio frequencies. • It used an open-ended coaxial probe achieving more than 6 times the response of previous designs reported in the literature. • Permittivity of milk and cheese food sauces were measured at 40.68 MHz up to 120 °C.

The Influence of Dietary Fibers on Physicochemical Properties of Acid Casein Processed Cheese Sauces Obtained with Whey Proteins and Coconut Oil or Anhydrous Milk Fat.

This study aimed to evaluate different fibers (acacia, bamboo, citrus or potato) on texture, rheological properties, color, density, and water activity of processed cheese sauces (PCS) based on acid casein, WPC80 and anhydrous milk fat or organic coconut oil. The interaction between the type of oil/fat, the fiber type and the fiber content was significant regarding almost all parameters studied. The computer vision system (CVS) showed that color changes of sauces could be noticeable by consumers. The main factor influencing the change in all products’ hardness was not fat/oil, but added fibers and their concentrations. The highest increase in hardness, adhesiveness and viscosity was observed in products with potato fiber. The value of storage modulus (G′) was higher than the loss modulus (G″) and tan (δ) < 1 for all samples. Different fibers and their amounts did not influence the water activity of cheese sauces obtained with organic coconut oil (OCO) or anhydrous milk fat (AMF).

Enhancement of continuous flow cooling using hydrophobic surface treatment

This study examined the effect of hydrophobic-surface treatment of tubular heat exchangers on cooling of viscous foods, namely sweet potato puree, banana puree, and cheese sauce. For the foods tested, cooling efficiency was compared between two identical tube-in-tube stainless-steel heat exchangers either untreated or treated with a hydrophobic chemical coating, Aculon. The average overall heat transfer coefficient, U, was calculated and compared between the two heat exchangers. Cooling of banana puree was improved when using the Aculon-treated heat exchanger, revealing a U of 115 W/(m 2 ·K) compared to 105 W/(m 2 ·K) for the untreated heat exchanger. Cheese sauce cooling was influenced the most, with a U value of 187 W/(m 2 ·K) for the Aculon-treated heat exchanger, compared to 133 W/(m 2 ·K) for the untreated case. Finally, Aculon-treatment showed no difference in the cooling of sweet potato puree, with U of 193 W/(m 2 ·K) and 195 W/(m 2 ·K) for the untreated and the Aculon-treated heat exchangers, respectively. • Enhancement of the cooling efficiency of viscous foods • More uniform thermal treatment of viscous products during cooling • Reduction of product accumulation in the heat-exchanger surface • Potential improvement of the CIP process by reducing time and chemical use

Preparation and Evaluation of Microencapsulated Fig Leaves Extract for Production Novel Processed Cheese Sauce

In the current study, microcapsules Functionalized with Lactobacillus helveticus with or without fig leaves extract were performed. The effects of fig leaves extract on probiotic strains; antioxidant/antimicrobial activities were studied. The morphological characteristics and efficiency of microcapsules were determined. The fig leaves extract possess total phenol content, antioxidant activity, and excellent antimicrobial properties against pathogens. All tested probiotics propagated well when using fig leaves extract especially with Lb. helveticus. The encapsulation efficiency was recorded 92.00 and 92.12 % for capsules form with alginate and skim milk, respectively. The impact of supplemented different microcapsules with cheese sauce on microbiological, physicochemical, melting, oil separation, coloring, and sensory properties were assessed during 50 days of cold storage. Supplemented cheese sauce with microcapsules loaded by Lb. helveticus with fig leaves extract eliminated molds and yeast growth and prolonged the shelf life. This supplemented improved physiochemical, melting, and sensory properties during the storage period.

Function processed cheese sauce fortified with peanut butter

The processed cheese sauce is an innovative thermally processed cheese product. Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The aim of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter. Processed cheese sauce was prepared with peanut butter in the ratios of (2.5, 5, 7.5, and 10 g/100 g) processed cheese sauce. Furthermore, Gas–Liquid Chromatography (GLC) displayed that the peanut butter having an appreciably higher ratio of oleic to linoleic acid symbolized about 80% of the peanut fatty acid profiles. It also had antioxidant activity which determined by DPPH % and total phenol content 9.69% ± 0.97and 224 ± 0.011 mg/g, respectively. The changes in processed cheese sauce composition, minerals, vitamins, color changes, physical properties, and sensory attributes have been reported and discussed. Addition of up to 7.5% and 10% of peanut butter imparted better flavor to processed cheese sauce with adequate composition and quality. Processed cheese sauce with this formula may offer vital nutrients and selling good health benefits to consumers. Practical applications Peanut butter is an excellent source of plant protein, vitamins, minerals, and a host of biologically active composites. The processed cheese sauce is an innovative thermally processed cheese product nowadays. It is one of the potential foods that have been used for fortification with numerous functional food ingredients. The objective of this study was carried out to produce processed cheese sauce with a high content of essential nutrients by supplementation with peanut butter.

Effect of whey protein concentrate on physicochemical properties of acid casein processed cheese sauces obtained with coconut oil or anhydrous milk fat

The aim of the work was to estimate the effect of whey protein concentrate (WPC80, 2–8 g/100 g) on physicochemical properties of processed cheese sauces obtained on the basis of acid casein (AC) and coconut oil (OCO) or anhydrous milk fat (AMF). Experiments proved that the use of coconut oil and anhydrous milk fat with addition of different contents of whey proteins affected the structure and appearance of processed cheese sauces. Increasing the concentrations of WPC80 increased the hardness and adhesiveness (OCO: 2–7 g/100 g WPC80; AMF: 2–8 g/100 g WPC80), as well as apparent viscosity (OCO: 2–7 g/100 g WPC80; AMF: 2–8 g/100 g WPC80) of cheese sauces. Storage modulus (G′) was higher than the loss modulus (G") during the whole experiment (in both types of sauces). The color intensity of all evaluated products was characterized from light to dark creamy. The density of processed cheese sauces with OCO was higher than that of samples with AMF, while the water activity did not change with increasing the WPC80 content (P > 0.05).

Effect of different fibres on texture, rheological and sensory properties of acid casein processed cheese sauces

SummaryThe objective of this study was the evaluation of different fibres (bamboo, acacia, potato or citrus) addition on texture, rheological and sensory properties of acid casein processed cheese sauces. Fibres used in production of sauces had an impact on the texture, viscosity, viscoelastic and sensory properties. The largest increase in viscosity was observed in products with addition of potato fibre, which have good water holding and adsorption capacity. Processed cheese sauce with the addition of citrus fibre was characterised by the highest values in general, and the increase of this feature in the tested samples was regular. Adhesiveness was the highest in products with 1% addition of every fibre. The lowest values of viscosity single shear,G′andG″moduli, among all tested, had sauces with acacia fibre. Moreover, they had the most thin liquid consistency, which was different from preferred one.

Cheese sauces: Characteristics of ingredients, manufacturing methods, microbiological and sensory aspects

AbstractDuring recent years, companies producing dairy products have observed an increase in the consumption of cheese sauces. The purpose of this review is to provide a critical overview of the most important properties of cheese sauces: ingredients, additives, processes, different methods used for their manufacturing, microbiological and sensory aspects, all of which is interesting both for the food industry and consumers. Because it is expected that the consumption of such products will increase, it is worth getting acquainted with current production processes for cheese sauces and the possibilities of modifying them in terms of consumer preferences, trends, and health‐promoting properties.Practical applicationsThis review shows how the interactions among ingredients, the usage of hydrocolloids, emulsifying salts, and other functional components, and processing conditions can be handled to obtain cheese sauces with targeted characteristics. Moreover, advancements in recent years have enabled cheesemakers to increase the quality of cheese sauces in terms of nutritional value. These aspects could be interesting for the food industry (product development technologists), scientists, and consumers.

Outbreak of Clostridium perfringens food poisoning linked to leeks in cheese sauce: an unusual source.

Between 11-13 December 2018, local public health authorities in the West Midlands, England were alerted to 34 reports of diarrhoea with abdominal cramps. Symptom onset was ~10 h after diners ate Christmas meals at a restaurant between 7-9 December 2018. A retrospective case-control study, environmental and microbiological investigations were undertaken to determine the source and control the outbreak. An analytical study was undertaken with odds ratios (OR) and 95% confidence intervals (CI). Forty persons were recruited to the analytical study (28/40 cases). Multivariable analysis found that leeks in cheese sauce was the only item associated with illness (aOR 51.1; 95% CI 4.13-2492.1). Environmental investigations identified significant lapses in food safety, including lapses in temperature control during cooking and hot holding, likely cross-contamination between raw and cooked foods and the reuse of leftover cheese sauce for the next day's service. No food samples were taken during the exposure period. Two faecal samples were positive for Clostridium perfringens with one confirming the enterotoxigenic gene. Cheese sauce is an unusual vehicle for the organism and the first time this has been reported in England.

The effects of camel milk powder on the stability and quality properties of processed cheese sauce.

Camel milk contains all the essential nutrients as cow&rsquo;s milk, and has potential beneficial nutritive properties. The drying process has a little effect on the surface composition of milk powders. The use of camel milk powder in the manufacture of processed cheese could produce a product with special functional properties. The effects of adding different concentrations of camel milk powder (CMP; ranging from 5 to 15%) as a new functional source to replace the cheese base in the manufacture of processed cheese sauces with highly acceptable quality and sensory properties were investigated. All treatments varied significantly (p &le; 0.05) in their properties depending on the percentage of CMP added and the storage period (6 &plusmn;0.5&deg;C for 30 days). The pH, meltability, oil separation, viscosity and sensory properties of cheese sauce were measured during the storage period. Also, the chemical composition of the freshly prepared cheese sauces was examined. The moisture and total solids content decreased and increased significantly (p &le; 0.05), in line with an increase of CMP in the cheese base formula, while the fat separation decreased with an increase in the percentage of camel milk powder added to the blends. The oil separation and meltability values increased (p &le; 0.05) in all treatments, even in the control, throughout the storage period. Among treatments, the cheese sauce containing 15% CMP (T3) was characterized by higher viscosity values during the examined time of shearing and presented higher upward shifting of the flow curve, as compared with the other treatments, either fresh or during storage. All cheese treatments were more accepted by the panelists and rated above average, particularly with an increase in the ratio of CMP added of 10%. The addition of CMP improved (p &le; 0.05) the quality attributes of cheese sauces and could be considered as a new different source to substitute cheeses used in base blends of processed cheese.

The effects of camel milk powder on the stability and quality properties of processed cheese sauce [pdf

The effects of camel milk powder on the stability and quality properties of processed cheese sauce [pdf

Foodborne Botulism Outbreak Associated With Commercial Nacho Cheese Sauce From a Gas Station Market.

Botulism is a rare and potentially fatal paralytic disease caused by botulinum neurotoxin (BoNT). In April 2017, 4 California residents from 2 adjacent counties were hospitalized with suspected foodborne botulism, precipitating an investigation by state and local public health departments in California. We interviewed suspected botulism patients and their families, inspected the suspect establishment, and collected suspect food. We tested patient sera, stool, and gastric aspirates using mouse bioassay for BoNT and/or culture for Clostridium botulinum. We tested suspect food and environmental samples for BoNT and confirmed presumptive positives using direct mouse bioassay and culture. We performed whole-genome sequencing on food and clinical isolates. From April 2017 through May 2017, 10 patients in the Sacramento area were hospitalized with laboratory-confirmed botulism; 7 required mechanical ventilation, and 1 died. Of 9 patients with information, all had visited Gas Station X before illness onset, where 8 reported consuming a commercial cheese sauce. BoNT/A and/or BoNT/A-producing C. botulinum were detected from each patient and from leftover cheese sauce. Clostridium botulinum isolates from 4 patients were closely related to cheese sauce isolates by whole-genome high-quality single-nucleotide polymorphism analysis. No other botulism cases associated with this cheese sauce were reported elsewhere in the United States. This large foodborne botulism outbreak in California was caused by consumption of commercial cheese sauce dispensed at a gas station market. The epidemiologic and laboratory evidence confirmed the cheese sauce as the outbreak source. The cheese sauce was likely locally contaminated, although the mechanism is unclear.

Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods

The scope of the study was the employment of an innovative method beneficial to evaluate the impact of various emulsifying salts (ES) addition on selected properties of processed cheese sauces (PCS). The ES applied were disodium hydrogenphosphate (DSP), tetrasodium disphosphate (TSPP), pentasodium triphosphate (PSTP), sodium salt of polyphosphate n ˜ 20 (POLY) and trisodium citrate (TSC). Moreover, the examined effect was observed in two groups of samples, (i) PCS with non-adjusted pH and in (ii) PCS with adjusted pH. The hardness of the samples was influenced by the type of the applied ES, pH, and storage period. The PCS produced with DSP:TSPP (1:1; without pH adjustment) exhibited the higher hardness which was also confirmed by the increasing samples viscosity and storage modulus. The results obtained by the mechanical vibrations damping analysis were analogous to rheological analysis. Generally, it was found that more viscous PCS exhibited “better” vibration damping properties, which was reflected by a shift of the first resonance frequency peak position to lower frequencies. In case of all investigated samples it was verified that the increasing storage period caused increasing stiffness and led to a shift of the first resonance frequency peak position to higher frequencies.

1721. An Outbreak of Botulism Associated With Nacho Cheese Sauce From a Gas Station in California

BackgroundFoodborne botulism is rare with 0–6 cases reported annually in California. During April 24–28, 2017, 4 hospitalized patients with suspect foodborne botulism were reported to the California Department of Public Health (CDPH) from 2 adjacent California counties. In collaboration with local public and environmental health, CDPH conducted an investigation to determine the magnitude of the outbreak, identify potential sources, and implement control measures.MethodsA case was defined as clinical botulism in a visitor to or resident of Sacramento County with illness onset during April 20 to May 5, 2017. Case-patients or their proxies were interviewed. Patient specimens and suspect food items were tested for the presence of botulinum toxin and toxin-producing Clostridium botulinum; C. botulinum isolates underwent whole genome sequencing (WGS) at the CDPH laboratory.ResultsIn April–May 2017, a total of 10 patients were hospitalized with laboratory-confirmed botulism. Median age was 34 years (range 16–57); 7 were male, and 8 were Latino. All patients required intensive care, 7 required ventilator support, and 1 died. Nine patients confirmed visiting Gas Station A in the week before illness onset; 8 reported consuming nacho cheese sauce served from a dispenser there. Inspection of Gas Station A on May 5 indicated that the cheese in the dispenser had a best by date of April 11; the dispenser was removed that day, before all patients were identified. The remaining pouch of nacho cheese sauce was laboratory confirmed to have botulinum toxin type A and toxin-producing C. botulinum. C. botulinum isolates from 3 patients clustered with the cheese isolate by WGS.ConclusionContaminated nacho cheese sauce served at a local gas station was the source of the largest outbreak of foodborne botulism reported to date in California. No other botulism cases associated with this commercial cheese sauce were identified elsewhere in the United States; although the mechanism of contamination is unclear, the cheese was likely contaminated locally. Intensive public health investigation and intervention, before all cases were identified and C. botulinum toxin was detected in the product, likely prevented additional cases and possible deathsDisclosures All authors: No reported disclosures.

Peran Brand Image Dalam Memediasi Pengaruh Electronic Word of Mouth Terhadap Niat Beli

Food is an important thing becuase is a basic human need. Richeese Factory is a fast food restaurant from Indonesia with a menu of spicy fried chicken with cheese sauce which is a subsidiary of Kaldu Sari Nabati. This study aims to explain the role of brand image in mediating the influence of electronic word of mouth on the purchase intention of Recheese Factory products in Denpasar. Data collection in this study using questionnaires. The number of samples is 100 respondents and using non-probability sampling technique. The analysis technique used in this research is path analysis technique Based on the results of the analysis found that electronic word of mouth has a positive and significant effect on purchasing intentions. Brand image has a positive and significant influence on buying intentions. Brand positive and significant image mediates the influence between electronic word of mouth on buying intentions. Suggestions that can be given based on the results of research is Richeese Factory should further increase innovation and open more branches so that will provide more positive dampat or benefits for consumers to better know the products owned Richeese Factory.

Preparation of a Novel Processed Cheese Sauce Flavored with Essential Oils

Preparation of a Novel Processed Cheese Sauce Flavored with Essential Oils

Thermal mixing via acoustic vibration during continuous flow cooling of viscous food products

During conventional continuous flow cooling of viscous foods, laminar flow and low thermal conductivity lead to a wide temperature distribution within the product, resulting in non-uniformity, slow cooling processes and degradation of final food quality. It was hypothesized that continuous flow cooling would be enhanced by equalizing the temperature profile (thermal mixing) during cooling. In this study, a computer-controlled frequency, audio transducer amplifier was used to impose transversal vibration motion on a 180° bend pipe and generate thermal mixing of viscous foods, such as sweet potato puree, banana puree, apple sauce and cheese sauce, at the temperature range of 110–60°C. Applying vibration at the maximum amplifier volume and 20Hz, the resonance frequency of the unit, the initial radial temperature distribution of 3–20°C was reduced to a temperature difference of 0–4°C, for all the food products. Although parameters such as the magnitude of the initial temperature difference and the gel formation at the pipe wall, which occurs during the cooling of these kinds of food materials, need to be controlled better for future applications of this method.