Food Structure


Processed cheese (10 different types) was made from Cheddar cheese and a cheese base produced from reconstituted skim milk powder by blending and melting with commercial emulsifying salts at 9Q<>C. In one experiment, the cheese base was subjected 10 accelerated cheese ripening by added enzyme. The finished products had 50.1- 53.5% total solids, 18.2-19.3% protein, 47.4-49.7% fat in dry matter, and 2.7-3.0% salt in water; pH was 5.3-5.4 after three months of storage at 10 C and 30 C.

The experimental cheeses were markedly firmer than the control cheeses. All processed cheeses exhibited a similar pattern of firmness whereby the samples stored at 10 C were firmer than the fresh cheeses and the cheeses stored at 30 C were firmest. Only blends containing a large proportion of a cheese base treated with added enzyme were crumbly and were not satisfactory.

Electron microscopy revealed differences in the structures of the raw materials and the processed cheeses. The cheese base, to which a protease was added. had an open structure compared to a compact structure of the untreated cheese base. The microstructures of all the finished processed cheeses stored at 10 C: were similar to each other. Storage of these cheeses for 3 months at 30°C resulted in the development of irregularly shaped fat particles, but differences in their dimensions were statistically not significant.

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