Processed Cheese
Processed Cheese Report
1.0 Abstract
The effect of using emulsifying salts singularly or in combination, on processed cheese was studied. Emulsifying salts, sodium citrate, monosodium phosphate (MSP), disodium phosphate (DSP), trisodium phosphate (TSP), sodium hexametaphosphate (SHMP), and tetra sodium pyrophosphate (TSPP) were used. Young cheese (which gives textural property) and old cheese (which contribute to the flavour) were used in combination or by themselves in the processed cheese manufacture. Different moisture conditions were also assessed. The results show that the emulsifying ability of different salts are MSP < DSP < TSP < SHMP < TSPP. MSP gives a crumbly texture and very oily surface on its own in comparison to DSP and TSP which tend to give good emulsification and texture properties. Processed cheese which has a higher amount of moisture added is more likely to be spreadable.
2.0 Aims
• To determine the effect of type of the cheese used, water content and types of emulsifier on the texture and appearance of processed cheese.
3.0 Introduction
Nowadays, wide ranges of cheeses are available in the market in order to satisfy consumer’s palate. One of the basic cheeses that can be found is the processed cheese. Carić and Milanović (2006) explained that processed cheese is a homogenous mass that is obtained through the mixing of different type of cheeses that are vary in term of degree of maturity with water, and emulsifying agent under a partial vacuum condition and constant agitation.
The basic theory behind processed cheese productions lies on the alteration of casein in the raw cheeses due to the heat, agitation, and emulsifying agents applied into the processing stage (Carić & Milanović, 2006)
Varieties of processed cheese such as processed cheese block and processed cheese spreads can be produced based upon the ingredients incorporated into the cheese. There are two critical ingredients that affect the
1.0 Abstract
The effect of using emulsifying salts singularly or in combination, on processed cheese was studied. Emulsifying salts, sodium citrate, monosodium phosphate (MSP), disodium phosphate (DSP), trisodium phosphate (TSP), sodium hexametaphosphate (SHMP), and tetra sodium pyrophosphate (TSPP) were used. Young cheese (which gives textural property) and old cheese (which contribute to the flavour) were used in combination or by themselves in the processed cheese manufacture. Different moisture conditions were also assessed. The results show that the emulsifying ability of different salts are MSP < DSP < TSP < SHMP < TSPP. MSP gives a crumbly texture and very oily surface on its own in comparison to DSP and TSP which tend to give good emulsification and texture properties. Processed cheese which has a higher amount of moisture added is more likely to be spreadable.
2.0 Aims
• To determine the effect of type of the cheese used, water content and types of emulsifier on the texture and appearance of processed cheese.
3.0 Introduction
Nowadays, wide ranges of cheeses are available in the market in order to satisfy consumer’s palate. One of the basic cheeses that can be found is the processed cheese. Carić and Milanović (2006) explained that processed cheese is a homogenous mass that is obtained through the mixing of different type of cheeses that are vary in term of degree of maturity with water, and emulsifying agent under a partial vacuum condition and constant agitation.
The basic theory behind processed cheese productions lies on the alteration of casein in the raw cheeses due to the heat, agitation, and emulsifying agents applied into the processing stage (Carić & Milanović, 2006)
Varieties of processed cheese such as processed cheese block and processed cheese spreads can be produced based upon the ingredients incorporated into the cheese. There are two critical ingredients that affect the