A review of the feasibility of producing processed cheese using non-enzymatic direct acidification procedures

International Journal of Food Science and Technology

Volumn 37, Issue 3, 2002, Pages 229-237

  Pal, M Ashraf ^a  

^a SHER E KASHMIR UNIVERSITY OF AGRICULTURAL SCIENCES AND TECHNOLOGY OF KASHMIR   (India)

Author keywords

Biochemical changes; Chemical composition; Ingredients additives; Manufacture; Microstructure

Indexed keywords

BIOCHEMICAL CHANGES;

ACIDITY; COMPOSITION; ENZYMES; FOOD ADDITIVES; MICROSTRUCTURE; RHEOLOGY; SALTS; TEXTURES;

DAIRY PRODUCTS;

EID: 0036113198     PISSN: 09505423     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2621.2002.00561.x     Document Type: Review

References (18)

1. Batz, J.Z., Mueller, T.A. & Drummond, R. (1994). Method of making a low fat cheese product. United States Patent, US 5,277,926 [Dairy Science Abstract, 56, 2985].
2. Hanna, S.A.S. & Nader, A.S. (1996). Manufacture of processed cheese from Iraqi white soft cheese. Journal of the Society of Dairy Technology, 49, 57-58.
3. Jha, Y.K. & Gupta, S. (1994). Development of processed cheese spread from cow's milk using enzymes and additives. In: Cheese Yield and Factors Affecting its Control. Brussels, Belgium: International Dairy Federation, pp. 513-519. ISBN 92-9098-013-5.
4. Kalab, M., Modler, H.W., Caric, M. & Milanovic, S. (1991). Structure, meltability and firmness of processed cheese containing white cheese. Food structure, 10, 193-201 [Dairy Science Abstract, 54, 3045].
5. Lazaridis, H.N. & Rosenau, J.R. (1980). Effects of emulsifying salts and Carrageenan on rheological properties of cheese - like products prepared by direct acidification. Journal of Food Science, 45, 595-597.
6. Lazaridis, H.N., Rosenau, J.R. & Mahoney, R.R. (1981). Enzymatic control of meltability in a direct acidified cheese product. Journal of Food Science, 46, 332-335, 339.
7. Mahoney, R.R., Lazaridis, H.N. & Rosenau, J.R. (1982). Protein size and meltability in enzyme-treated direct acidified cheese products. Journal of Food Science, 47, 670-671.
8. McGregor, J.U., Tejookaya, U.P. & Gough, R.H. (1995). Optimizing parameters for the development of a processed Queso-blanco cheese. Cultured Dairy Products Journal, 30, 27, 29-31.
9. Merkenich, K., Maurer-Rothmann, A., Scheurer, G., Walter, E., Albertsen, K. & Wilmsen, A. (1994). Use of stabilized dried milk protein in the production of processed cheese and cheese preparations, and methods of manufacturing such products. PCT International Patent Application, WO 94/01000 A1. [Dairy Science Abstract, 56, 2984].
10. Rosenau, J. R. (1984). Non-rennet/non-fermentative methods for process cheese manufacture. In: Engineering and Food-Processing Applications, Vol. 2. (edited by B.M. McKenna) Pp. 857-862. London: Applied. Science Publishers Ltd.
11. Rosenau, J.R., Anderson, J.C. & Morris, H.A. (1975). Production of cheddar - like cheese via non-fermentative pH manipulation. Journal of Food Science, 40, 890-891.
12. Rosenau, J.R., Calzada, J.F. & Peleg, M. (1978). Some rheological properties of a cheese-like product prepared by direct acidification. Journal of Food Science, 43, 948-950, 53.
13. Savello, P.A., Ernstrom, C.A. & Kalab, M. (1989). Micro-structure and meltability of model Process Cheese made with rennet and acid casein. Journal of Dairy Science, 72, 1-11.
14. Schulz, M.E. (1976). Preparation of melt resistant process cheese. US Patent, 3,962,483 [Journal of Dairy Science, 72, 11].
15. Tewari, B.D. & Sachdeva, S. (1991a). Development of a manufacturing technique for paneer/chhana spread. Indian Journal of Dairy Science, 44, 232-235.
16. Tewari, B.D. & Sachdeva, S. (1991b). Effect of processing variables on quality of spread prepared from chhana. Indian Journal of Dairy Science, 44, 375-379.
17. Wilster, G.H. (1980). Practical Cheese Making. Pp. 348. Corvallis, OR: Oregon State University Bookstores.
18. Zeidan, I.A. (1993). Properties of processed cheese made from Ras and Kashkawal cheese manufactured by direct acidification. Egyptian Journal of Food Science 21, 1-10 [Dairy Science Abstract, 56, 3686].