Meltability and stretchability of white brined cheese: Effect of emulsifier salts

American Journal of Applied Sciences

Volumn 6, Issue 8, 2009, Pages 1553-1559

  Abu Alruz, Khaled ^a   Mazahreh, Ayman Suliman ^b   Al Shawabkeh, Ali F ^b   Omari, Amer Al ^b   Quasem, Jihad M ^b  

^a APPLIED SCIENCE PRIVATE UNIVERSITY   (Jordan)

^b AL BALQA APPLIED UNIVERSITY   (Jordan)

Author keywords

Emulsifier salt; Nabulsi cheese; Stretchability and meltability; White brined cheese

Indexed keywords

EID: 77951020358     PISSN: 15469239     EISSN: 15543641     Source Type: Journal    
DOI: 10.3844/ajassp.2009.1553.1559     Document Type: Article

References (12)

1. Arnott, K.R., H.A. Morries and W.B. Combs, 1957. Effect of certain chemical factors on the melting quality of process cheese. J. Dairy Sci., 40: 957-963. http://jds.fass.org/content/vol40/issue8/
2. Abu-Alruz, K., A.S. Mazahreh, J.M. Quasem, R.K. Hejazin and J.M. El-Qudah, 2009. Effect of proteases on meltability and stretchability of nabulsi cheese. Am. J. Agric. Biol. Sci., 4: 173-178. 2009. http://www.scipub.org/fulltext/AJAB/AJAB43173-178.pdf
3. Mazahreh, A.S., J.M. Quasem, A.S. AL-shawabkeh and A.I. Abdullah, 2009. The Effect of adjusting PH on stretchability and meltability to white brined Nabulsi cheese. Am. J. Applied Sci., 6: 543-550. http://www.scipub.org/scipub/c4p.php?j_id=ajas
4. Sousaa, M.J., Y. Ardöb and P.L.H. McSweeney, 2001. Advances in the study of proteolysis during cheese ripening. Int. Dairy J., 11: 183-576. DOI: 10.1016/S0958-6946(01)00062-0
5. Gomes, A.M.P., M.M. Vieira and F.X. Malcata, 1998. Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival. J. Food Eng., 36: 281-301. http://cat.inist.fr/?aModele=afficheN&cpsidt=2369473
6. Humeid, H.A., S.K. Tukan and M.I. Yamani, 1990. In-bag steaming of white brined cheese as a method of preservation. Milk Sci. Int., 45: 513-516. http://www.khayma.com/tagthia/preservation.html
7. Al-Ruqaie, I.M., H.M. El-Nakhal and A.N. Wahdan, 1987. Improvement in the quality of the dried ferment milk product. Ogytt. J. Dairy R., 54: 429-435.
8. Kindstedt, P.S., 1993. Effect of manufacturing factors, composition and proteolysis on the functional characteristics of mozzarella cheese. Critical Rev. Food Sci. Nutr., 33: 167-173. http://www.fao.org/agris/search/display.do?f=/1996/v2227/US9615812.xml;US9615812
9. Muthukumarappan, K., Y.C. Wang and K. Gunase, 1999. Short communication: Modified schreiber test for evaluation of mozzarella cheese melt ability. J. Dairy Sci., 82: 1068-1071. http://jds.fass.org/cgi/content/abstract/82/6/1068
10. Smith, C.E., Rosenau, J.R. and M. Peleg, 1980. Evaluation of the flowability of melted mozzarella cheese by capillary rheometry. J. Food Sci., 45: 1142-1145. DOI: 10.1111/j.1365-2621.1980.tb06506.x
11. Scott, R., 1986. Cheese Making Practice. 2nd Edn., Elsevier Applied Science Publishers, London and New York.
12. Hong, W.H. and S.D. Wen, 2002. Melting characteristics of cheese: Analysis of effects of cooking conditions using computer vision technology. J. Food Eng., 51: 305-310. DOI: 10.1016/S0260-8774(01)00072-3