Process Cheese Food Research Articles

Lactose-6-phosphate as an alternative to disodium phosphate in the production of processed cheese food

Processed cheese food (PCF) is a dairy product prepared by blending dairy ingredients with nondairy ingredients and heating the blend with agitation to produce a homogeneous product with an extended shelf life. Emulsifying salts (ES), such as disodium phosphate (DSP) and trisodium citrate, have a critical effect on the emulsification characteristics of casein by sequestering the calcium from the calcium-paracaseinate phosphate complex in natural cheese. Lactose-6-phosphate (LP) is an organic compound produced from lactose that has the potential to function as ES. Lactose-6-phosphate is not approved for use as a substitute for ES in the large-scale production of PC. The objective of this study was to produce PCF with LP instead of DSP. Lactose-6-phosphate was prepared by mixing 1 mol of α-lactose with 0.5 mol of sodium cyclo-triphosphate. The pH of recombined solutions was adjusted using sodium hydroxide to get a pH of 12 to obtain 60.74% LP. The solution was stirred for 3 d at room temperature and then concentrated to 52% total solids (TS). The ingredients in the PCF formulations were Cheddar cheese, butter, water, milk permeate powder, and LP (at a ratio of 2.0, 2.4, 2.8, 3.2, 4.0, 5.0, and 6.0%) were formulated to contain 17.0% protein, 25.0% fat, 44.0% moisture, and 2.0% salt. Processed cheese food made with 2.0% DSP was also produced as a control. The PCF was prepared by mixing all ingredients in a Kitchen Aid stand mixer to make a homogeneous paste. A 25-g sample of the mixture was cooked in the rapid visco analyzer (Perten RVA 4500, Macquarie Park, Australia) for 3 min at 95°C at 1,000 rpm for the first 2 min and 160 rpm for the last minute. The PCF was then transferred into molds and refrigerated till further analyses. The PCF was analyzed for moisture, pH, end apparent cooked viscosity, hardness, melted diameter, and melting temperature. The experiment was repeated 3 times using different batches of LP. The moisture of PCF ranged from 42.3% to 44.0% with a pH of 5.6 to 5.8. The end apparent cooked viscosity increased from 818.0 to 2,060.0 cP as the level of LP raised from 0.63% to 1.90%, whereas it was 660.0 cP in control. The hardness of PCF made with LP elevated from 61.9 to 110.1g as the level of LP increased; however, it was 85.6 g in control. The melted diameter decreased from 43 mm in control to 29 mm in 1.90% LP, while the melting temperature of PCF increased from 37.7°C in control to 59.0°C in 1.90% LP. We conclude that LP can be used as a substitute for DSP in PCF manufacture and has more capacity than DSP.

Fennel (Foeniculum vulgare) and Ajwain (Trachyspermum ammi) extracts as potential preservatives in processed cheese foods

Fennel (Foeniculum vulgare) and Ajwain (Trachyspermum ammi) extracts as potential preservatives in processed cheese foods

Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt‐in‐moisture content on block‐type processed cheese functional properties: Cheese hardness and flowability/meltability

Four treatments of natural Cheddar cheese with two levels (high and low) of calcium (Ca) and phosphorus (P), and two levels (high and low) of residual lactose were manufactured. Each treatment was subsequently split prior to the salting step of cheese manufacturing processed and salted at two levels (high and low) for a total of eight treatments. The eight treatments included: high Ca and P, high lactose, high salt‐in‐moisture (S/M) content (HHH); high Ca and P, high lactose, low S/M (HHL); high Ca and P, low lactose, high S/M (HLH); high Ca and P, low lactose, low S/M (HLL); low Ca and P, high lactose, high S/M (LHH); low Ca and P, high lactose, low S/M (LHL); low Ca and P, low lactose, high S/M (LLH); and low Ca and P, low lactose, low S/M (LLL). After 2 months of ripening, each treatment of natural Cheddar cheese was used to manufacture processed cheese using a twin‐screw Blentech processed cheese cooker. All of the processed cheese food formulations were balanced for moisture, fat and salt. Texture and melt‐flow characteristics of the processed cheese were evaluated with different techniques, including texture profile analysis (TPA) for hardness and melt profile analysis. There was a considerable increase in cheese hardness for the processed cheeses prepared from high Ca and P content, and high S/M natural cheeses compared with low Ca and P content and low S/M natural cheeses. Moreover, definite decrease in flow rate and extent of flow was observed for processed cheeses manufactured from high Ca and P content, and high S/M natural cheeses than that of low Ca and P content and low S/M natural cheeses. No considerable trend was observed in hardness and melt‐flow characteristics for the processed cheeses manufactured from high and low residual lactose content natural Cheddar cheeses. This study strongly demonstrates that the characteristics of natural cheese (calcium and phosphorus content, lactose content and salt‐in‐moisture content) used in processed cheese manufacture have a significant impact on processed cheese functionality.

Classification and Functional Properties of Processed Cheese

Processed cheese is manufactured by mixing natural cheeses with emulsifying salts and other ingredients and heating under agitation to produce a homogeneous product. Processed cheese, processed cheese food, and processed cheese spread are classified in the US standards for processed cheese. The functional properties of processed cheese, such as firmness and meltability, are regarded as a quality indicator assessing overall cheese quality and consumer preference. Various analytical methods have been developed to determine the functional properties of processed cheese. In this review, the classification and functional properties of processed cheeses are described and analytical tools for evaluating the functional properties of processed cheese are discussed.

Application of salt whey in process cheese food made from Cheddar cheese containing exopolysaccharides

The objective of this work was to use salt whey in making process cheese food (PCF) from young (3-wk-old) Cheddar cheese. To maximize the level of salt whey in process cheese, low salt (0.6%) Cheddar cheese was used. Because salt reduction causes undesirable physiochemical changes during extended cheese ripening, young Cheddar cheese was used in making process cheese. An exopolysaccharide (EPS)-producing strain (JFR) and a non-EPS-producing culture (DVS) were applied in making Cheddar cheese. To obtain similar composition and pH in the EPS-positive and EPS-negative Cheddar cheeses, the cheese making protocol was modified in the latter cheese to increase its moisture content. No differences were seen in the proteolysis between EPS-positive and EPS-negative Cheddar cheeses. Cheddar cheese made with the EPS-producing strain was softer, and less gummy and chewy than that made with the EPS-negative culture. Three-week-old Cheddar cheese was shredded and stored frozen until used for PCF manufacture. Composition of Cheddar cheese was determined and used to formulate the corresponding PCF (EPS-positive PCF and EPS-negative PCF). The utilization of low salt Cheddar cheese allowed up to 13% of salt whey containing 9.1% salt to be used in process cheese making. The preblend was mixed in the rapid visco analyzer at 1,000rpm and heated at 95°C for 3min; then, the process cheese was transferred into copper cylinders, sealed, and kept at 4°C. Process cheese foods contained 43.28% moisture, 23.7% fat, 18.9% protein, and 2% salt. No difference in composition was seen between the EPS-positive and EPS-negative PCF. The texture profile analysis showed that EPS-positive PCF was softer, and less gummy and chewy than EPS-negative PCF. The end apparent viscosity and meltability were higher in EPS-positive PCF than in EPS-negative PCF, whereas emulsification time was shorter in the former cheese. Sensory evaluation indicated that salt whey at the level used in this study did not affect cheese flavor. In conclusion, process cheese, containing almost 13% salt whey, with improved textural and melting properties could be made from young EPS-positive Cheddar cheese.

DEVELOPMENT OF A FLAVOR LEXICON FOR PROCESSED AND IMITATION CHEESES

ABSTRACT In the U.S.A., the production of processed cheese (PC) totaled 1,014 million kg in 2005. These products are made using natural cheese (NC), but imitation products are also available. Functionality and meltability are primary characteristics of these products, but flavor also plays a role. Studies have not focused on the flavor of these products. This study was conducted to identify and define the sensory properties of PC and imitation cheese (Imi). Three dairy experts evaluated 55 PC and Imi for initial language development. Following language development and refinement, 26 PC and Imi were selected and evaluated in triplicate by an experienced sensory panel (n = 8). Data were evaluated by analysis of variance with Fisher's least significant difference for means separation and by principal component analysis. Eighteen aromatics and five basic tastes were documented in the products. PC products, which are made from NC, were characterized by sweet aromatic, cooked/milky, caramelized/toasted cheese, diacetyl, whey, milkfat and brothy flavors. Imis that had casein/caseinates were distinguished by minty flavors and Imis with other protein sources were differentiated by cardboard and oxidized/fatty flavors. This study demonstrated an array of flavor profiles among PC and between PC and Imi. This flavor lexicon can help the industry to better define and differentiate PC and Imi and ultimately to help better understand consumer flavor preferences for these products. PRACTICAL APPLICATIONS Processed cheese (PC) makes up a large market segment with processed cheese foods, spreads, and cold pack products and imitation products. These products are distinct from natural cheeses. This study established a defined descriptive flavor language for these products that can help cheese manufacturers understand the flavor profiles of different PC- and imitation cheese-type products.

Dynamic Rheological Properties of Process Cheese: Effect of Ca and P Content, Residual Lactose, Salt-to-Moisture Ratio and Cheese Temperature

Four treatments of Cheddar cheese with two levels (high and low) of calcium (Ca) and phosphorus (P), and two levels (high and low) of residual lactose were manufactured. Each treatment was subsequently split prior to the salting step of cheese manufacturing process and salted at two levels (high and low) for a total of eight treatments. After two months of ripening, each treatment of Cheddar cheese was used to manufacture process cheese using a twin-screw Blentech process cheese cooker. NFDM, butter oil, trisodium citrate (emulsifying salt), and water were added along with Cheddar cheese for process cheese formulation. All process cheese food formulations were balanced for moisture (43.5%), fat (25%), and salt (2%), respectively. Dynamic rheological characteristics (G′ and G″) of process cheese were determined at 1.5Hz frequency and 750 Pa stress level by using a Viscoanalyzer during heating and cooling, temperature ranges from 30°C to 70°C then back to 30°C. High Ca and P content, and high S/M (HHH and HLH) cheeses had the significantly higher elastic (G′) and viscous (G″) modulus than other cheeses during heating from 30°C to 70°C, and cooling from 70°C to 30°C. No significant difference was observed among the other process cheeses during heating and cooling. Viscoelastic properties of process cheeses were also determined in terms of transition temperature (where G′ = G″), and tan δ during heating (30°C to 70°C). Cheeses with high Ca and P, high lactose, and high S/M content had higher transition temperature than low Ca and P, low lactose, and low S/M content process cheeses. Low Ca and P and low S/M content cheeses (LLL, LHH, LHL, HLL) exhibited more viscous characteristics than high Ca and P and high S/M content process cheeses (HHL, HLH, LLH, HHH) during heating from 30°C to 70°C. Low Ca and P, low lactose, low S/M content (LLL) process cheese was observed for highest tan δ values (0.39 to 1.43), whereas high Ca and P, high lactose, high S/M content process (HHH) had the least (0.33 to 1.06) during heating. This study demonstrates that different characteristics of natural cheese used in process cheese manufacturing have significant impact on process cheese rheological and viscoelastic properties.

Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese

The detailed rheological and textural properties of commercially available samples of the three major categories of pasteurized processed cheese in the USA, that is, pasteurized process American cheese (PPA), pasteurized process cheese product (PPP) and pasteurized process cheese food (PPF), were analysed. All samples had similar pH values, ranging from 5.65 to 5.87, but most were ∼5.7. Even within each of the categories considerable differences were observed in textural and melting behaviour. The samples with the lowest melt and the lowest loss tangent parameter from the rheological tests were two PPF and one PPA samples. These two PPF samples also had the highest hardness and adhesiveness force. Significant correlations were observed between several textural, rheological and melting properties.

Effect of Natural Cheese Characteristics on Process Cheese Properties

Natural cheese is the major ingredient utilized to manufacture process cheese. The objective of the present study was to evaluate the effect of natural cheese characteristics on the chemical and functional properties of process cheese. Three replicates of 8 natural (Cheddar) cheeses with 2 levels of calcium and phosphorus, residual lactose, and salt-to-moisture ratio (S/M) were manufactured. After 2 mo of ripening, each of the 8 natural cheeses was converted to 8 process cheese foods that were balanced for their composition, including moisture, fat, salt, and total protein. In addition to the standard compositional analysis (moisture, fat, salt, and total protein), the chemical properties (pH, total Ca, total P, and intact casein) and the functional properties [texture profile analysis (TPA), modified Schreiber melt test, dynamic stress rheometry, and rapid visco analysis] of the process cheese foods were determined. Natural cheese Ca and P, as well as S/M, significantly increased total Ca and P, pH, and intact casein in the process cheese food. Natural cheese Ca and P and S/M also significantly affected the final functional properties of the process cheese food. With the increase in natural cheese Ca and P and S/M, there was a significant increase in the TPA-hardness and the viscous properties of process cheese food, whereas the meltability of the process cheese food significantly decreased. Consequently, natural cheese characteristics such as Ca and P and S/M have a significant influence on the chemical and the final functional properties of process cheese.

Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality—I. Trisodium Citrate

The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18wk of ripening. These treatments were factorial combinations of 3 levels of TSC (i.e., 2.0, 2.5, and 3.0%) and 2 mixing speeds during manufacture (450 and 1,050rpm). Functional properties of the PCF evaluated included manufacturing properties [apparent viscosity after manufacture (VAM)], unmelted textural properties (firmness), melted cheese flow properties [hot apparent viscosity (HAV)], and cheese thickening during cooling [time at 5000cP (T5)]. All 4 parameters (VAM, firmness, HAV, and T5) were significantly affected by natural cheese age and mixing speed, whereas VAM, HAV, and T5 were also significantly influenced by the amount of TSC. The VAM and firmness decreased as cheese age increased, whereas T5 values increased as cheese age increased. Similarly, VAM, HAV, and firmness values increased because of the increased mixing speed, whereas T5 values decreased. The age×mixing speed interaction was significant for VAM and firmness. The age×concentration of the TSC interaction term was significant for VAM, whereas the age×age×TSC concentration term was significant for HAV. The results demonstrate that natural cheese age, mixing speed during manufacture, and concentration of TSC have a significant impact on process cheese functionality.

LOW FAT PROCESS CHEESE FOOD CONTAINING ULTRAHIGH PRESSURE-TREATED WHEY PROTEIN

The effects of ultrahigh pressure (UHP)-treated whey protein on firmness, meltability and microstructure of process cheese and process cheese foods were investigated. Cheese base was made with reconstituted nonfat dry milk (NFDM) and cream. Commercial full fat process cheese (CFF), commercial low fat process cheese food (CLF) and control low fat process cheese food prepared from cheese base and Cheddar cheese without the addition of whey protein (CLC) were selected or prepared as control-process cheese and process cheese foods. Experimental low fat process cheese foods were prepared from cheese base and Cheddar cheese with the addition of 5% (w/w) untreated whey protein (LWP) or 5% (w/w) whey protein treated at 690 MPa for 5 min (LHP). The firmness of LHP was equivalent to that of CLF. Meltability of LWP and LHP was acceptable as specified with a Schreiber melt-test score greater than four. The Schreiber melt-test scores for LHP were greater than those for CFF, CLF and LWP. The greater meltability of LHP was attributed to the addition of UHP-treated whey protein to LHP. The uninterrupted protein matrices observed in the microstructures of CLC, LWP and LHP were attributed to reduced fat contents and increased protein contents. The microstructures of CFF, CLF, CLC and LWP exhibited a smooth protein matrix while that of LHP had a rough protein matrix. The unfolding of whey protein during UHP treatment may contribute to a rough protein matrix in the microstructure of LHP. This study demonstrates that the addition of UHP-treated whey protein to low fat process cheese foods may lead to low fat process cheese food with acceptable firmness and meltability, but result in the production of low fat process cheese food with undesirable sandy or grainy texture.

Small-Scale Manufacture of Process Cheese Using a Rapid Visco Analyzer

Numerous formulation and processing parameters influence the functional properties of process cheese. Recently, a small-scale (25g) manufacturing and analysis method was developed using a rapid visco analyzer (RVA), which was designed to evaluate the functional properties of process cheese when subjected to various formulations and processing conditions. Although this method successfully manufactured process cheese, there was a significant difference in the functional properties of the process cheese compared with process cheese manufactured on a pilot scale. In the present study, adjustments in the RVA methodology involving the RVA processing conditions, preblend preparation, and texture profile analysis (TPA) techniques for the final process cheese were investigated. Fourteen samples of pasteurized processed cheese food (PCF) were manufactured from 14 different preblends. Each pre-blend was prepared using 1 of the 14 different natural cheeses and was balanced for moisture, fat, and salt. Each of these 14 preblends was split into 3 portions and each portion was subjected to 3 different manufacturing treatments. The first treatment was manufactured in a pilot-scale Blentech twin screw (BTS) cooker, and the remaining 2 treatments were manufactured in an RVA with different processing profiles. The RVA treatments were produced in triplicate. The resulting process cheeses were analyzed for moisture and functional properties. Texture profile analysis and RVA melt analyses were performed on all PCF treatments. Additionally, for the RVA treatments, the data for time of emulsification and end apparent viscosity during RVA manufacture were collected and recorded. The functional properties of the PCF manufactured using the RVA treatments showed good correlation with the functional properties of the PCF produced on the pilot scale. Additionally, the end apparent viscosity during RVA manufacture was correlated with the functional properties of the process cheese. Consequently, the RVA can be used as a small-scale manufacturing and analysis tool for predicting the functional properties of process cheese, and for evaluating how various formulations and processing parameters affect these functional properties. Moreover, the adjustments in the RVA methodology produced process cheese with functionality similar to process cheese produced in the BTS.

Comparison of Pilot-Scale and Rapid Visco Analyzer Process Cheese Manufacture

Numerous formulation and processing parameters influence the functionality of process cheese. A small-scale manufacturing and analysis method could be used to evaluate the influence of formulation parameters and processing conditions on the functionality of process cheese. The objective of this study was to compare process cheese produced on a small-scale (25g) in a Rapid Visco Analyzer (RVA) to process cheese produced on a pilot-scale (4.5kg) in a Blentech twin-screw pilot-scale cooker (BTS). Three replicates of pasteurized process cheese (PC) and pasteurized process cheese food (PCF) were produced in an RVA and in a BTS. Texture profile analysis (TPA) and the RVA melt test were performed on all PC and PCF produced. There was a significant replication effect on TPA-hardness and hot apparent viscosity of the PC and PCF produced in the RVA and the BTS. The PC and PCF produced in the RVA had significantly higher TPA-hardness and hot apparent viscosity compared with PC and PCF produced in the BTS. The RVA manufacturing time (short vs. long) did not have a significant effect on TPA-hardness values for PC or PCF. However, the long manufacturing time significantly increased hot apparent viscosity for PC and PCF. The RVA was successfully used to manufacture process cheeses; however, differences in the manufacturing profiles and type of cooker influenced the functional properties of the process cheese.

Evaluation of salt whey as an ingredient in processed cheese.

The objective of this research was to determine whether salt whey, obtained from a traditional Cheddar cheese manufacturing process, could be used as an ingredient in processed cheese. Due to its high salinity level, salt whey is underutilized and leads to disposal costs. Consequently, alternative uses need to be pursued. The major components of salt whey (salt and water) are used as ingredients in processed cheese. Three replicates of pasteurized processed cheese (PC), pasteurized processed cheese food (PCF), and pasteurized processed cheese spread (PCS) were manufactured. Additionally, within each type of processed cheese, a control formula (CF) and a salt whey formula (SW) were produced. For SW, the salt and water in the CF were replaced with salt whey. The composition, functionality, and sensory properties of the CF and SW treatments were compared within each type of processed cheese. Mean melt diameter obtained for the CF and SW processed cheeses were 48.5 and 49.4 mm, respectively, for PC, and they were 61.6 and 63 mm, respectively, for PCF. Tube-melt results for PCS was 75.1 and 79.8 mm for CF and SW treatments, respectively. The mean texture profile analysis (TPA) hardness values obtained, respectively, for the CF and SW treatments were 126 N and 115 N for PC, 62 N and 60 N for PCF, and 12 N and 12 N for PCS. There were no significant differences in composition or functionality between the CF and SW within each variety of processed cheese. Consequently, salt whey can be used as an ingredient in PC without adversely affecting processed cheese quality.

Estimation of the protein content of US imports of milk protein concentrates.

Recent declines in milk prices in the United States have sparked renewed concern that imports of milk protein concentrates (MPC) are increasingly entering the United States with very low tariff rates and is having an adverse impact on the US dairy industry. Milk protein concentrates are used in the United States in many different products, including the starter culture of cheese, or in nonstandard cheeses such as baker's cheese, ricotta, Feta and Hispanic cheese, processed cheese foods, and nutritional products. One of the difficult aspects of trying to assess the impact of MPC imports on the US dairy industry is to quantify the protein content of these imports. The protein content of MPC imports typically ranges from 40 to 88%. The purpose of this study is to develop a methodology that can be used to estimate the protein content of MPC on a country by country basis. Such an estimate would not only provide information regarding the quantity of protein entering the United States, but would also provide a profile of low- and high-value MPC importers. This is critical for market analysis, since it is the lower valued MPC imports that more directly displaces US-produced skim milk powder.

Factors Affecting Pink Discoloration in Annatto‐colored Pasteurized Process Cheese

ABSTRACTThe effects of cooking temperatures, cooling rates, pH, types of emulsifying salts, age of cheese, and sources of colorant were evaluated. Annatto emulsions showed less stability during continuous heating than annatto solutions or suspensions. Increased cooking temperatures resulted in slight decreases in Hunter a and b values, and overall decreases in hue angles. Emulsifying salt blends with increased amounts of sodium citrate resulted in decreased hue angles. Process cheeses made with more than 25% colored cheese showed lower hue angles than those samples made with uncolored cheese only. Whey powder as a source of added solids in process cheese food promoted discoloration, with acid whey resulting in the most pinking.

Firmness and melting quality of processed cheese foods with added whey protein concentrates

Summary - Processed cheese foods were prepared by replacing young Cheddar cheese solids with those of whey protein concentrates (WPC) obtained by ultrafiltration of Tilsit cheese whey. Firrn- ness of processed cheese foods decreased in a highly significant manner (P< 0.01), while melting quality increased in a highly significant manner ( P< 0.01) with the increase in moisture over a wide range. An increased amount of whey protein concentrates and trisodium citrate improved the firm- ness in a highly significant manner (P < 0.01), but had a highly significant deleterious effect (P< 0.01) on the melting quality of processed cheese foods. processed cheese food 1 flrmness 1melting quality 1 whey protein concentrate addition

Processed cheese foods with added whey protein concentrates

Processed cheese foods with added whey protein concentrates

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.

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.