The Effect of Different Heat Sterilization Regimes on the Quality of Canned Processed Cheese

Abstract

The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of processed cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5–2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized processed cheeses. PRACTICAL APPLICATIONS Processed cheese is a natural cheese‐based foodstuff manufactured using heat treatment (especially at 80–100C). Sterilized processed cheese is a specific product with prolonged shelf life, which could be used either in everyday life or for military and rescue team boarding during operations (Buňka et al. 2004). This product is manufactured in many countries but only limited scientific information about its quality and properties is available. Powdered skim milk and whey (used mainly for cutting the costs of the ingredients), which contain high amounts of lactose, are widely used in production of processed cheese. Lactose can show a deteriorating effect on the quality of processed cheeses, especially after application of severe heat treatment. Results of this study could be useful for setting sterilization time and temperature in order to manufacture products with high nutritive and sensory value. Moreover, a comparative study exploring acceptable lactose concentration value was carried out.

Changes in the Quality Attributes of Selected Long-Life Food at Four Different Temperatures over Prolonged Storage

“…Refs. [ 33 , 34 , 35 , 36 , 37 ] also correspond to these conclusions. With these amino acids, losses of 5 to 15% rel., depending on the applied temperature and the length of storage, were determined.…”

Effects of different strains Penicillium nalgiovense in the Nalžovy cheese during ripening

“…The preparation of samples for sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS‐PAGE) was performed according to the procedure published in Lazárková et al The electrophoretic separation was carried out by means of buffer system according to Laemmli and a vertical electrophoresis apparatus (Bio‐Rad Laboratories, Inc., Hercules, CA, USA). The visualisation was performed using Coomassie brilliant blue G250 and the results were evaluated by means of Ultra QuantTM 6.0 software (Ultra‐Lum.…”

The effect of long-term storage on the quality of sterilized processed cheese

“…Ammonia amount was provided by microdiffusive Conway method (Buňka et al 2004). Protein profile was identified by SDS-PAGE (Lazárková et al 2011). Fat globule size was assigned using image analysis of microscopic technique as described by Tremlová et al (2006).…”