Dairy Ingredients for Food Processing

Manufacturing Outlines and Applications of Selected Cheese Varieties 287 the cheese may be scraped to remove surface growth of u ...

288 Chapter 11 Semi - soft Ripened Cheese Group The composition of semi - soft ripened cheeses is given in Table 11.9. Brick Che ...

Manufacturing Outlines and Applications of Selected Cheese Varieties 289 moisture content is 46% or less by weight. Muenster che ...

290 Chapter 11 FDA, 2003 ). The milk fat content of cottage cheese is not less than 4% by weight of the fi nished food and the m ...

Manufacturing Outlines and Applications of Selected Cheese Varieties 291 Table 11.10. Approximate chemical composition of variou ...

292 Chapter 11 curd is adequately cooked when a handful of water - chilled curd springs apart when squeezed together with modera ...

Manufacturing Outlines and Applications of Selected Cheese Varieties 293 ture than cream cheese. Neufchatel cheese has a minimum ...

294 Chapter 11 (13.79 MPa), followed by transfer to the packaging machine for hot packaging. The hot process imparts a shelf lif ...

Manufacturing Outlines and Applications of Selected Cheese Varieties 295 Mechanized production for continuous manufacture of ric ...

296 Chapter 11 should contain no more than 70% moisture, and the milk fat content should not be less than 50% of the dry matter. ...

Manufacturing Outlines and Applications of Selected Cheese Varieties 297 melt functionality. This unique characteristic permits ...

298 Chapter 11 minutes, nearly all of the curd chunks sink to the bottom. At this point, a strainer is fi tted into the outlet o ...

Manufacturing Outlines and Applications of Selected Cheese Varieties 299 5.3 to 5.4. To coagulate 1 kg of hot milk, 2 to 2.5 g o ...

300 Chapter 11 Table 11.12. Major categories of process cheese produced and sold in the United States. Category Major ingredient ...

Manufacturing Outlines and Applications of Selected Cheese Varieties 301 Figure 11.6. Manufacturing outline for process cheese. ...

302 Chapter 11 Table 11.13. Typical process cheese formulations for PC 1 , PCF 2 , and PCS 3. % Ingredients PC PCF PCS Natural c ...

Figure 11.7. Changes in the microstructure of process cheese during manufacture. Adapted from Metzger (2004). Emulsifying Salts ...

304 Chapter 11 tion properties of caseins (derived from natural cheese and other dairy protein ingre- dients) by disrupting the ...

Table 11.14. Effect of various formulation parameters on the functionality and quality of process cheese. Formulation parameter ...

306 Chapter 11 Table 11.15 describes the salient features of some commonly used emulsifying salts in process cheese. Re - work R ...