Some Observations on Processed Cheese

Templeton, Hugh L.; Sommer, H.H.

doi:10.3168/jds.s0022-0302(30)93519-9

Cited by 35 publications

(18 citation statements)

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“…Sallami and others (2004) also reported that the majority of the decrease in TPA parameters occurred during the first 30 to 60 d of cheddar cheese ripening which is in agreement with results reported here for the PC. Previous authors (Templeton and Sommer 1930;Vakaleris and others 1962;Garimella Purna and others 2006) have also observed decreased firmness in the PC samples as the age of the natural cheese ingredient was increased which was suggested to be due to the reduced levels of intact casein in the natural cheese. After 56 d ripening of the cheddar cheese, the rate of decrease in the TPA parameters of the PC began to slow.…”

Section: Texture and Rheologymentioning

confidence: 69%

“…However, excessive proteolysis in natural cheese has been associated with textural defects in PC manufactured therefrom, including overshortness, faulty body, and graininess (Lazaridis and others 1981). Templeton and Sommer (1930) reported that PC made from mature natural cheese was softer compared to PC made from unripened cheese. Olson and others (1958) and Vakaleris and others (1962) suggested that the extent of proteolysis in the natural cheese ingredient may influence the body of PC spreads.…”

Section: Introductionmentioning

confidence: 99%

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The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Brickley¹,

Auty²,

Piraino³

et al. 2007

Journal of Food Science

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Cheddar cheese ripened at 8 degrees C was sampled at 7, 14, 28, 56, 112, and 168 d and subsequently used for the manufacture of processed cheese. The cheddar cheese samples were analyzed throughout ripening for proteolysis while the textural and rheological properties of the processed cheeses (PCs) were studied. The rate of proteolysis was the greatest in the first 28 d of cheddar cheese ripening but began to slow down as ripening progressed from 28 to 168 d. A similar trend was observed in changes to the texture of the PC samples, with the greatest decrease in hardness and increase in flowability being in the first 28 d of ripening. Confocal scanning laser microscopy showed that the degree of emulsification in the PC samples increased as the maturity of the cheddar cheese ingredient increased from 7 to 168 d. This increased emulsification resulted in a reduction in the rate of softening in the PC in samples manufactured from cheddar cheese bases at later ripening times. Multivariate data analysis was performed to summarize the relationships between proteolysis in the cheddar cheese bases and textural properties of the PC made therefrom. The proportion of alpha(s)(1)-casein (CN) in the cheddar cheese base was strongly correlated with hardness, adhesiveness, fracturability, springiness, and storage modulus values for the corresponding PC. Degradation of alpha(s) (1)-CN was the proteolytic event with the strongest correlation to the softening of PC samples, particularly those manufactured from cheddar cheese in the first 28 d of ripening.

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Section: Texture and Rheologymentioning

confidence: 69%

Section: Introductionmentioning

confidence: 99%

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Brickley¹,

Auty²,

Piraino³

et al. 2007

Journal of Food Science

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“…These results clearly showed that fat-free process-cheese spreads produced at higher cooking temperatures exhibited enhanced melting and spreading characteristics. Early reports by Templeton and Sommer (1930) indicated that the body of full-fat process cheeses became firmer as Functionality of Fat-free Process Cheese . .…”

Section: Cook Temperaturementioning

confidence: 99%

Effects of Ingredients on the Functionality of Fat‐free Process Cheese Spreads

Swenson¹,

Wendorff²,

Lindsay³

2000

Journal of Food Science

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Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat-free process-cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full-fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability.

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“…TEMPLETON and SOMMER(1930) measured the force required to crush an inch cube of a processed cheese to one-half of its original thickness. DAVIS (1937) applied the uniaxial compression and relaxation tests to determine the shear modulus, the viscosity and the relaxation time.…”

Section: Introductionmentioning

confidence: 99%

Studies on acid cheese texture by a computerized, constant speed, cone penetrometer

Korolczuk

Mahaut

1988

Lait

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SummaryA constant speed cone penetrometer (Stevens, Grande-Bretagne) was connected to a microcomputer (Apple II plus, USA) and used to analyse the tangential stress of acid cheese samples as a function of the cone angle (20, 30, 40, 60 and 90°) and the penetration speed (0.2, 0.5, 1.0 and 2.0 mm/s).The studied three types of the market cheese sarnples, containing 6.6 % to 10.4 % protein and 40 % or 55 % fat/total solids, behaved as a Bingham body. The tangential stress was proportional to the penetration speed and inversely proportion al to the eosine of the cone angle.The intercept value of the tangential stress was between 200 Pa and 5 kPa for the intact samples and 2 to 5 times less if the texture of the samples was weakened by their transfer from the cheese packing-boxes to a penetrorneter's test eup, Key words : Acid chee se -Texture -Penetrometic method -Tangential stress. Résumé Etude de la texture des fromages frais avec un pénétromètre à cône, à vitesse constante, informatiséUn pénétromètre à cône, à vitesse constante (Stevens, Grande-Bretagne) était connecté à un microordinateur. Il était utilisé pour analyser la contrainte tangentielle des échantillons de fromages frais en fonction de l'angle du cône (20, 30, 40, 60 Trois types de fromages du marché, contenant de 6,6 % à 10,4 % de protéines et de 40 à 55 % de matière grassel extrait sec, avaient un comportement de corps de Bingham. La contrainte tangentielle était proportionnelle à la vitesse de pénétration et inversement proportionnelle au cosinus de l'angle du cône.La valeur de l'ordonnée à l'origine de la contrainte tangentielle se situait entre 200 Pa et 5 kPa pour les fromages intacts. Cette valeur était 2 à 5 fois moins élevée lorsque la texture des fromages était détruite par transfert de leur emballage d'origine à la capsule de mesure. Mots clés:Fromages frais -Texture -Pénétrométrie -Contrainte tangentielle.

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Some Observations on Processed Cheese

Cited by 35 publications

References 0 publications

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

The Effect of Natural Cheddar Cheese Ripening on the Functional and Textural Properties of the Processed Cheese Manufactured Therefrom

Effects of Ingredients on the Functionality of Fat‐free Process Cheese Spreads

Studies on acid cheese texture by a computerized, constant speed, cone penetrometer

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