Dairy Ingredients for Food Processing

Manufacturing Outlines and Applications of Selected Cheese Varieties 309

impart desirable color. Sorbates, nisin, and

propionates are used to extend shelf life.

Citric or lactic acid is used for pH adjustment

of the fi nal product. The substitutes are forti-

fi ed with minerals and vitamins such as

calcium oxide, magnesium oxide, zinc oxide,

iron, vitamin A, ribofl avin, thiamin, and folic

acid because federal regulations require sub-

stitutes to furnish nutrients equivalent to

regular cheeses.

The attributes of regular cheese and their

substitutes are not necessarily identical, as

shown in Table 11.18. The manufacturing

fl ow diagram for cheese substitutes is illus-

trated in Figure 11.8.

Applications in Foods

Cheeses are used in food products for their

nutritive merits, fl avor, and texture. Cheese

for manufacture of food products may offer

economical opportunities because it does not

necessarily have to meet the specifi cations

for more expensive retail grade. Natural

cheese is ripened, cured, or aged at a certain

temperature (and humidity in some cases) for

various periods to develop fl avor and texture

characteristics of particular cheeses. The dif-

ferent cheese varieties offer unique attributes

when used in food applications. Typical rip-

ening periods used in the industry are given

in Table 11.19.

• Cheese analogs, which may be formulated
  with non - dairy ingredients such as soy
  protein, soy oil, fl avors, emulsifi ers, and
  stabilizers. Some analogs may be partial
  dairy and include casein, soy oil, fl avors,
  emulsifi ers, and stabilizers. Another analog
  includes protein and fat derived from
  casein and anhydrous milk fat along with
  emulsifi ers and stabilizers. They are
  designed to reduce costs and provide
  certain perceived nutritional advantages
  over regular cheese. Some analogs may
  contain soy protein in place of caseins.

A typical formulation of cheddar cheese
substitute is given in Table 11.17.
In general, cheese substitutes are formu-
lated with rennet casein and caseinates of
sodium and calcium to impart stretchability,
shreddability, melting properties, and simu-
lated texture. In some cases starch replaces
casein for economic reasons. Sodium phos-
phates and citrates are used as emulsifying
salts to melt the ingredients into a homoge-
neous mass at cooking temperature 85 ° C
(185 ° F). In addition, guar gum, xanthan gum,
and carrageenans assist in moisture manage-
ment, resulting in desirable texture and
product stability. Natural cheese, enzyme -
modifi ed cheese, starter distillates, glutmates,
or yeast autolyzates are blended in for fl avor
adjustment. Permissible colors are added to

Table 11.17. Some formulations for cheddar cheese substitutes and pizza cheese substitutes.

Cheddar cheese substitute Pizza cheese substitute

Ingredients % by weight Ingredients % by weight

Sodium and calcium caseinate 22 Caseinates 22

Soy oil 24 Soy oil 24

Lactic acid 1 Starch 2

Starch 1 Emulsifying salts 2

Emulsifying salts 1.5 Flavors 3.5

Flavor/fl avor concentrates 1.5 Stabilizers 0.50

Stabilizer/emulsifi er 0.5 Lactic acid 0.40

Salt 1.5 Color 0.04

Water 34 Preservatives 0.10

Cheddar cheese 13 Water 45.46

Total 100 Total 100

Adapted from Hill (2009) , Guinee (2003)