Dairy Ingredients for Food Processing

310 Chapter 11

many other commonly consumed dishes.

Consumer foods with cheese ingredient

include au gratin potatoes; mashed potatoes;

cheese - fi lled bread; fried, batter - enrobed

mozzarella sticks; cheese - fi lled vegetables,

meats, and fi sh; prepared meals; refrigerated

and frozen pizza; cheesecake; cheeseburgers;

fries, and cordon blue entrees. In addition,

cheese - coated extruded grain snacks, cheese

crackers, infant meals, Italian meals, soups,

The characteristic fl avor of certain cheeses
provides versatility in culinary dishes, food
service items, easy - to - prepare meals, dry
snacks, and formulated foods. Popular culi-
nary dishes made from uncooked cheese
include cheesecake, desserts, and salads. The
cooked dishes include cheese - fi lled meat,
fi sh, and vegetable dishes; fried cheese curd;
fried paneer dishes; paneer curries; fondues;
cheese omelettes; pizzas; pasta; quiche; and

Figure 11.8. Flow diagram for cheese substitute (analog) manufacture.

Cheese cooker.

Water Mix for 2 minutes

Caseins,

Starch, Salt,

Emulsifying

salts

Oil Add oil. Heat to 85 C. Agitate vigorously for 10 min.

Homogeneneous viscous

slurry, pH 8.5

Adjust pH to 5.8.

Mix for 2 min.

Lactic/

citric

acid

Pump hot to molds

Cool to 4 C.

CHEESE

SUBSTITUE

Add cheese,

enzyme modified

cheese, flavors,

starter distillates.

Table 11.18. Examples of proximate composition of low - moisture, part - skim mozzarella (pizza
cheese), cheddar cheese, and their analogs.

Component Low - moisture,

part - skim

mozzarella cheese

Low - moisture,

part - skim mozzarella

cheese analog

Cheddar

cheese

Cheddar

cheese analog

pH 5.2 5.8 5.3 5.8

% Moisture 48.5 51.5 37.5 52.0

% Protein 26.3 16.0 23.8 16.5

% Fat 21.0 22.5 32.5 23.5

% Fat in dry matter 37.9 46.39 52.5 48.9

% Salt 1.8 0.8 1.7 1.7

Adapted from Guinee (2003)