Investigation of Processed Cheese
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Explanatory Note
Due to the incompetence of the Blue and Yellow teams in Group A not all of the required results for the processed cheese practical were obtained. For this reason the results for the following variations are not included in this report: 1. Variation in Moisture Content – Variations 2 (a), (b) and (c) in practical manual. 2. Emulsifier of Sodium Citrate at 1% - Variation 3 in practical manual. 3. Emulsifiers of orthophosphates: Monosodium phosphate (MSP) and disodium phosphate (DSP) – Variations 4 (a) and (b) in practical manual.
Green Team successfully and competently completed all of our required tasks and as we can confirm the reliability of our results, these are the key focus of our discussion.
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Abstract
The production of processed cheese is an economical way of turning “waste” cheese, such as off cuts and substandard natural cheeses into desirable consumer products. Processed cheeses are made by blending two or more varieties of cheese in the presence of emulsifying salts and water, followed by heating and continuous mixing to form a homogeneous product. This study primarily focuses on the influence that various emulsifying salts and types of natural cheese have on the texture and appearance of processed cheeses. Processed cheeses were made with differing natural cheese types (“green” and mature) and a variety of emulsifying salts, which were used individually and in conjunction with each other. The processed cheeses produced were qualitatively assessed on the basis of body, texture and appearance. Although flavour and mouth feel are crucial parameters influencing processed cheese quality this report only briefly examines these issues through findings identified within the published literature. The qualitative results collected and published findings that were reviewed indicate that emulsifying salts and natural cheese
Explanatory Note
Due to the incompetence of the Blue and Yellow teams in Group A not all of the required results for the processed cheese practical were obtained. For this reason the results for the following variations are not included in this report: 1. Variation in Moisture Content – Variations 2 (a), (b) and (c) in practical manual. 2. Emulsifier of Sodium Citrate at 1% - Variation 3 in practical manual. 3. Emulsifiers of orthophosphates: Monosodium phosphate (MSP) and disodium phosphate (DSP) – Variations 4 (a) and (b) in practical manual.
Green Team successfully and competently completed all of our required tasks and as we can confirm the reliability of our results, these are the key focus of our discussion.
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Abstract
The production of processed cheese is an economical way of turning “waste” cheese, such as off cuts and substandard natural cheeses into desirable consumer products. Processed cheeses are made by blending two or more varieties of cheese in the presence of emulsifying salts and water, followed by heating and continuous mixing to form a homogeneous product. This study primarily focuses on the influence that various emulsifying salts and types of natural cheese have on the texture and appearance of processed cheeses. Processed cheeses were made with differing natural cheese types (“green” and mature) and a variety of emulsifying salts, which were used individually and in conjunction with each other. The processed cheeses produced were qualitatively assessed on the basis of body, texture and appearance. Although flavour and mouth feel are crucial parameters influencing processed cheese quality this report only briefly examines these issues through findings identified within the published literature. The qualitative results collected and published findings that were reviewed indicate that emulsifying salts and natural cheese
References: Chen, L. & Liu, H. (2012). Effect of emulsifying salts on the physicochemical properties of processed cheese made from Mozzarella. Journal of Dairy Science 95, 4823-4830. Fox. P. F., McSweeney, P. L. H., Cogan, T. M. & Guinee, T. P. (Eds). (2004). Cheese: Chemistry, Physics and Microbiology. Third Edition. London, United Kingdom: Elsevier Applied Science. Garimella Purna, S. K., Pollard, A. & Metzger, L. E. (2006) Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality-I. Trisodium Citrate. Journal of Dairy Science, 89(7), 2386-2396. Gupta, S. K., Karahadian, C. & Lindsay, R. C. (1984). Effect of Emulsifier Salts on textural and Flavor Properties of Processed Cheese. Journal of Dairy Science, 67(4), 764-778. Piska, I. & Stetina, J. (2004). Influence of cheese ripening and rate of cooling of the processed cheese mixture on rheological properties of processed cheese. Journal of Food Engineering, 61(4), 551-555. Tamime, A. Y. (2011). Processed Cheese and Analogues. United Kingdom: Blackwell Publishing Ltd.