The role of dairy ingredients in processed cheese products

Guinee, Timothy P.

doi:10.1533/9781845697198.3.507

Cited by 11 publications

(11 citation statements)

References 59 publications

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“…Processed cheese is a heat-treated cheese with smooth, homogeneous and stable mass which is made in a discontinuous procedure by heating a mixture of natural cheeses with emulsifying salts under lower pressure and constant stirring until a homogenous mass of desired properties is formed (Guinee 2009;Bubelová et al 2015). Prolonging the shelf life of natural cheese and finding the additional ways to apply unsold natural cheese are the main reasons for developing processed cheese (Solowiej et al 2014).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

Ehsannia

Sanjabi

2016

J Food Sci Technol

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Microbial quality of low-salt processed cheeses supplemented with Bacillus coagulans spores (10 7 -10 8 CFU/g) relying on their physicochemical characteristics during 60 day-cold storage was evaluated. A reduction in moisture content, water activity and pH value and a significant enhancement in proteolytic index of control and probiotic samples were obtained by prolonging storage time. Survival rate of the probiotic cells significantly decreased up to day 30, while total count of the viable cells increased by increasing storage time. A 20 and 67 % increase in total counts of coliforms and mold-yeast of the control sample were respectively observed after 60 days of cold storage. A considerable decrease in the total counts of coliforms and mold-yeast was also found in the processed cheeses containing probiotic supplement. According to the macroscopic and sensory assessment, off-odors and off-flavors in the control sample were diagnosed after day 1 of cold-storage. Noticeably, the resistance to spoilage was more prominent in samples containing the probiotic cells.

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Section: Introductionmentioning

confidence: 99%

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

Ehsannia

Sanjabi

2016

J Food Sci Technol

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“…In addition, adhesion A3 of the samples was very low and easily separated from the material it was in contact (Kapoor & Metzger, 2008). Therefore, all three samples possessed the functional properties for unheated applications as sandwiches or burgers (Guinee, 2009). …”

Section: Resultsmentioning

confidence: 97%

“…A small decrease would result in an increase in TPA hardness and a decrease in the flowability and in the loss angle of the melted processed cheeses (Guinee, 2009;Lee & Klostermeyer, 2001;Marchesseau, Gastaldi, Lagaude, & Cuq, 1997). panellists tested in separated test booths under normal light conditions at 20 C; they were allowed to carry out a finger test and to swallow the sample; ns, not significant (a < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Sodium salts of polyvalent anions such as phosphates and citrates are well suited for improving the emulsifying properties of casein in natural cheese (Berger, Klostermeyer, Merkenich, & Uhlmann, 1989;Caric, Gantar, & Kalab, 1985;Guinee, 2009;Guinee, Caric, & Kalab, 2004). The controlled ion exchange of sodium against calcium (calcium sequestration) and para casein hydration usually result in better functional and sensory properties of the final processed cheese than an exchange of potassium against calcium, though both are monovalent alkali metal cations.…”

Section: Introductionmentioning

confidence: 99%

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Effect of emulsifying salts containing potassium on the quality of block-type processed cheese

Hoffmann

Gärtner

Lück

et al. 2012

International Dairy Journal

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“…The formation of a smooth, homogeneous and stable mass is induced by the addition of emulsifying salts (ES). The concurrent physicochemical changes during or after production of the final product can be analysed by different procedures (Berger et al ., ; Guinee, ).…”

Section: Introductionmentioning

confidence: 99%

Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

Hoffmann

Schrader

2015

Int J of Food Sci Tech

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Photocentrifugation at 1200 g and 60°C was used to monitor emulsion stability of spreadable processed cheese (PC) with a low content (0.7 and 1.0 g 100 g À1 ) of typical emulsifying salts (ES) after different manufacturing conditions. This method of dispersion analysis has been used more frequently for nonfood materials rather than for foodstuffs. The PC contained 36.5 g 100 g À1 dry matter, 40 g 100 g À1 fat in dry matter and was manufactured in a laboratory cooker at 82 or 92°C and 1000-3000 rpm cutter speed for 5-19 min. Insufficient fat emulsification and a heterogeneous casein matrix of a PC with 0.7% was well illustrated by photocentrifugation. At 1 g 100 g À1 ES and 3000 rpm cutter speed, the effect of manufacturing time on the behaviour of the colloidal dispersion was demonstrated by the different evolutions of the corresponding transmission profiles. Sedimentation velocities were measured at a level of 20% transmission. These results showed that dispersion analysis of spreadable PC by photocentrifugation at 60°C is a sensitive method and applicable as a new approach for characterisation of emulsion stability resulting from physicochemical changes during manufacture.

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The role of dairy ingredients in processed cheese products

Cited by 11 publications

References 59 publications

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

Physicochemical, microbiological and spoilage analysis of probiotic processed cheese analogues with reduced emulsifying salts during refrigerated storage

Effect of emulsifying salts containing potassium on the quality of block-type processed cheese

Dispersion analysis of spreadable processed cheese with low content of emulsifying salts by photocentrifugation

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