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Article: Comparison of Pilot-Scale and Rapid Visco Analyzer Process Cheese Manufacture
- Article from:
- Journal of Dairy Science
- Article date:
- September 1, 2004
- Author:
CopyrightCopyright American Dairy Science Association Sep 2004. Provided by ProQuest LLC. (Hide copyright information)
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ABSTRACT
Numerous formulation and processing parameters influence the functionality of process cheese. A small-scale manufacturing and analysis method could be used to evaluate the influence of formulation parameters and processing conditions on the functionality of process cheese. The objective of this study was to compare process cheese produced on a small-scale (25 g) in a Rapid Visco Analyzer (RVA) to process cheese produced on a pilot-scale (4.5 kg) in a Blentech twin-screw pilot-scale cooker (BTS). Three replicates of pasteurized process cheese (PC) and pasteurized process cheese food (PCF) were produced in an RVA and in a BTS. Texture profile analysis (TPA) and the RVA melt test were ...
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