+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Chemical changes during production and storage of processed cheese made with addition of whey

Rivista della Societa Italiana di Scienza dell' Alimentazione 11(3): 175-182
Chemical changes during production and storage of processed cheese made with addition of whey
Processed cheese was made at 3 factories using 3 different procedures. Factory A used Cheddar cheese and citrates, with processing for 5 min at 85 deg C. Factory B used Cheddar and Gouda cheeses, together with butter, polyphosphates and citrates, and sterilized the cheese by heating for 8-10 s at 130 deg C after processing for 5 min at 80-90 deg C. Factory C used Cheddar cheese, butter, cream, polyphosphates and citrates, with processing for 5 min at 110 deg C.

Accession: 001053631

Related references

Production of processed cheese using kasseri cheese and processed cheese analogues incorporating whey protein concentrate and soybean oil. International Journal of Dairy Technology 53(2): 69-74, May, 2000

Chemical and physico-chemical changes in processed cheese and ready-made fondue during storage. A review. Lebensmittel Wissenschaft und Technologie 35(1): 15-20, 2002

Effect of certain factors on the quality of processed cheese during storage. 1. effect of processing temperature, pH , skim milk powder, and the addition of calcium co precipitate on the browning during the storage of processed cheese. 1976

Effects of whey or maltodextrin addition during production on physical quality of white cheese powder during storage. Journal of Dairy Science 98(12): 8391-8404, 2016

Physicochemical and textural properties of processed cheese spreads made with the addition of cheese base obtained from UF milk retentates. Polish Journal of Food and Nutrition Sciences 15(Suppl.1): 113-118, 2006

Effect of addition of whey protein on the formation of fibrous structure in processed cheese. Journal of the Japanese Society for Food Science & Technology 40(2): 113-117, 1993

Effect of some emulsifying salts on chemical changes in processed cheese made from Kachkaval and soft white cheese. Sotsijal. Zemjodel, 21: 4/6, 49-62, 1969

Studies on the physicochemical characteristics of sliceable processed cheese made with Cheddar cheese. I. Chemical composition and peptisation phase. Korean Journal of Dairy Science 16(3): 262-271, 1994

Cold and deep-cold storage of Camembert, processed cheese and goats' whey cheese. Mejeritek. Medd, 14: 4, 78; 80-81, 1953

Ripening and storage of Telemea cheese made with the incorporation of whey proteins. Industria aliment. Buc 400-01; 07, 1968