Effect of vacuum-condensed or ultrafiltered milk on pasteurized process cheese

Journal of Dairy Science

Volumn 88, Issue 9, 2005, Pages 3037-3043

  Acharya, M R ^a,b   Mistry, V V ^a  

^a SOUTH DAKOTA STATE UNIVERSITY   (United States)

^b Wells Dairy Inc   (United States)

Author keywords

Condensing; Process cheese; Ultrafiltration

Indexed keywords

EID: 27544450374     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72984-2     Document Type: Article

References (24)

1. Acharya, M. R., and V. V. Mistry. 2004. Comparison of effect of vacuum condensed and ultrafiltered milk on Cheddar cheese making. J. Dairy Sci. 87:4004-4012.
2. Aizawa, S., and Y. Yoneda. 1990. Preparation of melt-resistant Process cheese. Brief Commun. XXIII Int. Dairy Congr., Montreal, Canada. Vol. II. International Dairy Federation, Brussels, Belgium.
3. AOAC. 2000. Official Methods of Analysis. Association of Official Analytical Chemists, International, Gaithersburg, MD.
4. Berger, W., H. Klostermeyer, K. Merkenich, and G. Uhlmann. 1989. Processed Cheese Manufacture. BK Ladenburg, Ladenburg, Germany.
5. Chambre, M., and J. Daurelles. 2000. Processed cheese. Pages 641-657 in Cheesemaking. From Science to Quality Assurance. 2nd ed. A. Eck and J. Gillis, ed. Intercept Ltd., Hampshire, UK.
6. Crosser, A. E., and V. V. Mistry. 1991. Use of a moisture balance to determine moisture in cheese. J. Dairy Sci. 74(Suppl. 1):126. (Abstr.)
7. Green, M. L., F. A. Glover, E. M. W. Scurlock, R. J. Marshall, and D. A. Hatfield. 1981. The effect of use of milk concentrated by ultrafiltration on the manufacture and ripening of Cheddar cheese. J. Dairy Res. 48:333-341.
8. Gupta, S. K., C. Karahadian, and R. C. Lindsay. 1984. Effect of emulsifier salts on textural and flavor properties of processed cheeses. J. Dairy Sci. 67:764-778.
9. Jensen, L. A., M. E. Johnson, and N. F. Olson. 1987. Composition and properties of cheeses from milk concentrated by ultrafiltration and reverse osmosis - A review of literature. Cult. Dairy Prod. J. 22:6-14.
10. Kindstedt, P. S., and J. K. Rippe. 1990. Rapid quantitative test for free oil (oiling off) in melted Mozzarella cheese. J. Dairy Sci. 73:867-873.
11. Kosikowski, F. V., A. R. Masters, and V. V. Mistry. 1985. Cheddar cheese from retentate-supplemented whole milk. J. Dairy Sci. 68:548-554.
12. Kosikowski, F. V., and V. V. Mistry. 1997a. Cheese and Fermented Milk Foods. Vol. I. Origins and Principles. F. V. Kosikowski and Associates, Westport, CT.
13. Kosikowski, F. V., and V. V. Mistry. 1997b. Cheese and Fermented Milk Foods. Vol. II. Procedures and Analysis. F. V. Kosikowski and Associates, Westport, CT.
14. Lawrence, R. C. 1987. The use of ultrafiltration technology in cheese-making. IDF Document B 136. International Dairy Federation, Brussels, Belgium.
15. Metzger, L. E., and L. Leman. 2001. Measurement of temperature dependent changes in Process cheese viscosity. J. Dairy Sci. 84(Suppl. 1):257. (Abstr.)
16. Metzger, L. E., and V. V. Mistry. 1994. A new approach using homogenization of cream in the manufacture of reduced fat Cheddar cheese. 2. Microstructure, fat globule distribution, and free oil. J. Dairy Sci. 78:1883-1895.
17. Oommen, B. S., V. V. Mistry, and M. G. Nair. 2000. Effect of homogenization of cream on composition, yield, and functionality of Cheddar cheese made from milk supplemented with ultrafiltered milk. Lait 80:77-91.
18. SAS Institute. 1995. SAS User's Guide. Statistics, Version 6.12 Edition. SAS Inst., Inc., Cary, NC.
19. Shimp, L. A. 1985. Process cheese principles. Food Technol. 39:63-69.
20. Sood, V. K., and F. V. Kosikowski. 1979. Process Cheddar cheese from plain and enzyme treated retentates. J. Dairy Sci. 62:1713-1718.
21. Thomas, M. A. 1970. Use of calcium co-precipitates in processed cheese. Aust. J. Dairy Technol. 25:23-26.
22. Tunick, M. H. 1994. Effects of homogenization and proteolysis on free oil in Mozzarella cheese. J. Dairy Sci. 77:2487-2493.
23. van Vliet, T. 1990. Terminology to be used in cheese rheology. Pages 5-15 in Rheological and Fracture Properties of Cheese, IDF Bulletin No. 268. International Dairy Federation, Brussels, Belgium.
24. Zehren, V. L., and D. D. Nusbaum. 1992. Process Cheese. Cheese Reporter Publ. Co., Inc., Madison, WI.