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- Title
Improving the texture of nonfat processed cheese for use in baking applications.
- Authors
Brickley, C. A.; Govindasamy-Lucey, S.; Jaeggi, J. J.; Johnson, M. E.; McSweeney, P. L. H.; Lucey, J. A.
- Abstract
Nonfat cheese tends to have problems including poor melt, pale colour and chewy texture. Our objective was to develop a nonfat processed cheese (PC) suitable as a pizza topping. We proposed to overcome these problems by altering the properties of the cheese base and with the selection of suitable emulsifying salts (ES). Stirred curd cheese bases were made from skim milk by direct acidification using lactic acid to pH values 5.0, 5.2 and 5.4. Various levels of trisodium citrate (TSC) (0.5, 1, 1.5, 2, 2.5, 3 and 5%), disodium phosphate (DSP) or trisodium phosphate (TSP) (1, 2, 3 and 4%) were blended with nonfat cheese base during lab-scale processing at 1 d. Cheese, ES and water were weighed into a steel container which was placed in a waterbath at 98°C then stirred using an overhead stirrer for 9 min. Molten cheese was poured into containers, sealed and stored at 4°C for 7 d before being analyzed for pH, moisture, TPA hardness and adhesiveness, and extent of flow (EOF) using the UW Meltprofiler. During manufacture, the pH 5.2 and 5.4 curds were sticky. The pH 5.2 and 5.4 curds had a pale colour and pH 5.0 curd was white in colour. Total calcium contents were ~ 400, 185 and 139 mg/100g for pH 5.4, 5.2 and 5.0 cheeses, respectively. Addition of DSP resulted in a PC with lowest EOF and at ES levels above 2% crystal formation was apparent. PC manufactured from pH 5.0 curd and TSP showed reduced melt and increased stickiness whereas melt was significantly increased and stickiness was reduced in PC made with pH 5.4 curd base and TSP. However, the pH of PC made from the pH 5.4 cheese and TSP (1%) was > 6.20 and crystals were observed. Use of TSC increased EOF up to a maximum at 2% ES for all cheese bases. High levels of TSC (for pH 5.2 and 5.4 cheeses) resulted in increased stickiness. These initial trials suggest that the pH 5.0 cheese base was most promising for further research as it had a creamy colour, reasonable melt and it did not have high adhesiveness when TSC was used.
- Subjects
CHEESE varieties; PIZZA; CHEESE; LACTIC acid; SKIM milk; CRYSTAL texture
- Publication
Journal of Animal Science, 2006, Vol 84, p107
- ISSN
0021-8812
- Publication type
Article