Influences of ingredients and melting temperatures on the physicochemical properties of processed cheese.
1989
Hong Y.H.
Processed cheeses were made in a laboratory with natural cheese, water, butter, and emulsifying salts varying in quantity and temperature. With the emulsifying salts, the hardness of processed cheese varied from 286 to 580g, the pH values 5.1-5.9 and the solid content 56.8-63.7 %. The water activity measured 0.96-0.98, the crude protein content 27.1-27.7 %, the crude fat content 58.3-59.9 % and the ratio of protein to fat 45.3-47.5 %. The various properties of samples showed no notable difference. Increasing the water addition, the hardness and the ratio of the protein to fat decreased, while both the pH values and the water activity increased. With increasing the melting temperatures from 75 to 80, 85, 90 and 95deg C. The other indices showed no remarkable differences among the samples.
Mostrar más [+] Menos [-]Palabras clave de AGROVOC
Información bibliográfica
Este registro bibliográfico ha sido proporcionado por Wolters Kluwer