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. Firrnness 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 firmness 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.
5ummary -The technique for the manufacture of processed cheese foods has been standardized with 20% of their cheese solids replaced by whey protein concentrates (WPC). Among the different emulsifiers tested (a combination of trisodium citrate and disodium phosphate and trisodium citrate alone) only trisodium citrate was able to produce a smooth texture. Trisodium citrate at 2.5% and with a moisture content of 45.2% resulted in processed cheese foods with the best sensory characteristics (out of a total of 7, the scores were as follows: f1avour, 5.5; consistency, 6; appearance, 5.8; overall acceptability, 5.6). WPC with a high UF concentration (26.1% TS) and low calcium content (0.7% on dry basis) were found to be the most suitable for incorporation in processed cheese foods. Diafiltration of WPC had a negative effect as regards suitability for the product. The standardized technique for processed cheese manufacture is: take a mixture of 25% 6.5-7.5-month-old and 55% 2-3-month-old grated cheddar cheese), WPC equivalent to 20% of cheese solids, dry salt and water; heat the contents with thorough stirring by indirect steam heating. At a temperature of about 49 oC, sprinkle 2.5% dry trisodium citrate and continue heating until the temperature reaches 82 "C, and maintain this temperature for 3-4 min.
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