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Article: Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality-I. Trisodium Citrate
- Article from:
- Journal of Dairy Science
- Article date:
- July 1, 2006
- Author:
CopyrightCopyright American Dairy Science Association Jul 2006. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
The objective of this research was to use a Rapid Visco Analyzer to study the effect of natural cheese age, trisodium citrate (TSC) concentration, and mixing speed on process cheese food (PCF) functionality. In this study 3 replicates of natural cheese were manufactured, and a portion of each cheese was subjected to 6 different PCF manufacturing treatments at 2, 4, 6, 12, and 18 wk of ripening. These treatments were factorial combinations of 3 levels of TSC (i.e., 2.0, 2.5, and 3.0%) and 2 mixing speeds during manufacture (450 and 1,050 rpm). Functional properties of the PCF evaluated included manufacturing properties [apparent viscosity after manufacture (VAM)], unmelted textural ...