Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases
The objective of this study was to investigate the
influence of several types of emulsifying salts (ES) on the texture of nonfat
process cheese (NFPC). Improperly produced nonfat cheese tends to exhibit
several problems upon baking including stickiness, insufficient or excessive
melt, pale color upon cooling, formation of a dry skin (skinning) often leading
to dark blistering, and chewy texture.
However, problems have been associated with nonfat
cheeses, such as undesirable color, texture, poor melt, and scorching or
browning. In the past,
several attempts have been made to alleviate these problems by increasing the
moisture content of cheese, which results in a decrease in the protein density
of the matrix, thereby facilitating better flowability.
KEY WORDS
Process Cheese
Cheese Texture
Nonfat Cheese
Emulsifying Salt
Click on the link for a full discussion on the subject
If you have any questions do not hesitate to contact us on -technucalinfo@dynamiko.co.za
Related Articles
A REVIEW ON CHEESE ANALOGUES
Introduction Cheese analogues are usually defined as products made by blending individual constituents, including non-dairy fats or proteins, to produce a cheese-like product to meet specific requirements. They are being used increasingly due to ...
DO ON-FARM FEEDING SYSTEMS INFLUENCE FLAVOUR, TEXUTURE AND COMPOSITION OF CHEESE?
Introduction Preliminary results from a study done in the USA suggest bovine feeding systems do indeed influence milk and cheese. Feeding systems evaluated were grazing based, grazing with a corn-grain supplement [common supplement to increase milk ...
FACTORS IMPACTING BROWNING & BLISTERING OF PIZZA CHEESE
Introduction When referring to the browning and blistering of pizza cheese, we're looking at the number & size of the blisters, as well as the colour of browing - there is a whole range of blistering and browning. However, there is no wrong or right ...
HOW THE CHEESEMAKING PROCESS INFLUENCE MELTING & STRETCHING OF PIZZA CHEESE
Introduction Cheese can be made to have a wide range of functional characteristics like melting / non-melting, which various different options for example complete melt [typical pizza cheese], restricted melt [cheese in sausage / meats] and ...
AVOIDING DEFECTS IN PROCESSED CHEESE
Introduction When you make process cheese, as with all other dairy foods, certain parameters must be followed to prevent defects. The focus of this discussion is on crystals and inclusions. Understanding the causes of process cheese crystals and ...