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Effect of Natural Cheese Characteristics on Process Cheese Properties
- Article from:
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Journal of Dairy Science
- Article date:
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April 1, 2007
- Author:
- Kapoor, R; Metzger, L E; Biswas, A C; Muthukummarappan, K
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Copyright informationCopyright American Dairy Science Association Apr 2007. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Natural cheese is the major ingredient utilized to manufacture process cheese. The objective of the present study was to evaluate the effect of natural cheese characteristics on the chemical and functional properties of process cheese. Three replicates of 8 natural (Cheddar) cheeses with 2 levels of calcium and phosphorus, residual lactose, and salt-to-moisture ratio (S/ M) were manufactured. After 2 mo of ripening, each of the 8 natural cheeses was converted to 8 process cheese foods that were balanced for their composition, including moisture, fat, salt, and total protein. In addition to the standard compositional analysis (moisture, fat, salt, and total protein), the chemical ...