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Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base



Microstructure and firmness of processed cheese manufactured from Cheddar cheese and skim milk powder cheese base



Food Structure 9(1): 23-37



Processed cheeses were made from Cheddar cheese and a cheese base produced from reconstituted dried skim milk, by blending and melting with commercial emulsifying salts at 90 degrees C. In one experiment, the cheese base was subjected to accelerated cheese ripening by adding proteinases. The finished products had 50.1-53.5% TS, 18.2-19.3% protein, 47.4-49.7% fat-in-DM and 2.7-3.0% salt-in-water; pH was 5.3-5.4 after 3 months' storage at 10 or 30 degrees C.

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