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Processed Cheese (processed + cheese)

Distribution by Scientific Domains

Chemistry	80%

Selected Abstracts

Rheological, textural and melting properties of commercial samples of some of the different types of pasteurized processed cheese

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, Issue 2 2007
YANJIE LU
The detailed rheological and textural properties of commercially available samples of the three major categories of pasteurized processed cheese in the USA, that is, pasteurized process American cheese (PPA), pasteurized process cheese product (PPP) and pasteurized process cheese food (PPF), were analysed. All samples had similar pH values, ranging from 5.65 to 5.87, but most were ,5.7. Even within each of the categories considerable differences were observed in textural and melting behaviour. The samples with the lowest melt and the lowest loss tangent parameter from the rheological tests were two PPF and one PPA samples. These two PPF samples also had the highest hardness and adhesiveness force. Significant correlations were observed between several textural, rheological and melting properties. [source]

Effect of different starches on rheological and microstructural properties of (II) commercial processed cheese

INTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 12 2008
Darshan Trivedi
Summary A range of commercial processed cheese samples containing starch were prepared on a Rapid Visco Analyser (RVA) and on a pilot plant scale. This work clearly demonstrated that it was possible to manufacture processed cheese with part of the protein replaced with potato starch, while maintaining similar rheological attributes (firmness) to those of the control and an acceptable melt index. Sensory evaluation showed that, although the reduced-protein cheese samples had a good, clean, fresh flavour that was comparable with that of the control, at high starch concentrations the starch-containing processed cheese had a pasty texture and tended to stick to the wrapper. [source]

CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES,

JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2000
LAILA B. ABDEL-HAMID
Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 month old) was used as the cheese base with salt mixtures (1) Na-pyrophosphate + Na-polyphosphate, (2) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (3) Na-pyrophosphate + Na-polyphosphate + Na-orthophosphate + Na-tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Total and soluble nitrogen (SN), peptization, ash, mineral, pH value, and potentiometric acid-base titration for the processed cheese were studied. Ash, sodium and potassium contents showed a significant difference among the treatments. the pH values tended to decrease with increasing polyphosphate ratio in the salt mixture and with prolonging the storage period. the SN increased with increasing the pyrophosphate percent in the salt mixture and with higher pH value. the buffering capacity of cheese made of salt mixtures difsered from those made of the commercial mixtures, and it was correlated to the individual salts used in the mixture. The mixtures of (1) 70+30%, (2) 60+30+10% and (3) 50+20+20+10% can be recommended for producing the spreadable processed Ras cheese with acceptable chemical properties. [source]

The Impact of Generic Advertising on U.S. Household Cheese Purchases: A Censored Autocorrelated Regression Approach

CANADIAN JOURNAL OF AGRICULTURAL ECONOMICS, Issue 1 2003
Todd M. Schmit
The impacts of generic cheese advertising on U.S. household cheese purchases are examined via the use of a unique household panel. Modest gains in overall at-home cheese purchases from generic cheese advertising appear to be largely the result of strong gains in purchases of natural cheese rather than processed cheese. Results indicate that relatively larger gains in household cheese purchases from generic advertising may be realized by targeting infrequent purchasers to increase purchase frequencies, rather than by targeting households in general to increase their conditional purchase levels. Les impacts de publicité de fromage générique sur les achats de fromage par les ménages américains sont examinés via l'usage d'un panneau unique fixé sur les ménages. Les accroissements modérés dans les achats du fromage à la maison à cause des avertissements génériques du fromage apparaissent d'être principalement le résultat des gains forts dans les achats de fromage de type nature plutôt que ceux de fromage traité. Les résultats indiquent que les plus grands gains dans les achats de fromage à la maison grâce à la publicité générique peuvent être rendus compte en visant sur les acheteurs rares pour augmenter leurs fréquences d'achat, plutôt que sur les ménages en général pour augmenter leurs niveaux d'achats conditionnels. [source]