Manufacturing Outlines and Applications of Selected Cheese Varieties 315E.B., Surapat, S., Titchenal, A., Toldra, F. (assoc. eds).
John Wiley and Interscience Publishers , New York ,
NY. 635 – 650.
Clarke , S. , Agarwal , S. 2007. “ Pasteurized Process and
Related Cheeses. ” Chapter 25. Handbook of Food
Products Manufacturing, Vol. 1. Health, Meat, Milk,
Poultry, Seafood and Vegetables. Hui , Y.H. (ed).,
Chandan, R.C., Clark, S., Cross, N., Dobbs, J., Hurst,
W.J., Nollet, L.M.L., Shimoni, E., Sinha, N., Smith,
E.B., Surapat, S., Titchenal, A., Toldra, F. (assoc. eds).
John Wiley and Interscience Publishers , New York ,
NY. 595 – 616.
CFR, Code of Federal Regulations ( 2009a ). Title 21,
Vol. 2. Part 133. Cheese and Related Cheese Products.
Revised as of April 2009. U.S. Department of Health
and Human Services, Food and Drug Administration.
CFR, Code of Federal Regulations ( 2009b ). Title 21,
Vol. 2. Part 101.13. Nutrient Content Claims — General
Principles. Revised as of April 2009. U.S. Department
of Health and Human Services, Food and Drug
Administration.References
Aneja , R.P. , Mathur , B.N. , Chandan , R.C. , Banerjee ,
A.K. 2002. Technology of Indian Milk Products. Dairy
India Yearbook, New Delhi , India. 183 – 196.
Berger , W. , Klostmeyer , H. , Merkenich , K. , Uhlmann ,
G. 1998. “ Process Cheese Manufacture. ” BK Guilini
Chemie Gmbh and Co. OHG, Ladenberg, Germany.
Chandan , R.C. 1997. Dairy - Based Ingredients. Eagan
Press , St. Paul, MN.
Chandan , R.C. 2003. “ Soft and Special Varieties of
Cheese. ” Encyclopedia of Food Sciences and Nutrition ,
2nd ed. , Vol. 2. Caballero , B. , Trugo , L.C. , Finglas , P.M.
(eds). Academic Press , New York, NY. 1093 – 1098.
Chandan , R.C. 2007. “ Cheese Varieties Made by Direct
Acidifi cation of Hot Milk. ” Chapter 27. Handbook of
Food Products Manufacturing, Vol. 1. Principles,
Bakery, Beverages, Cereals, Cheese, Confectionary,
Fats, Fruits, and Functional Foods. Hui , Y.H. (ed).,
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Table 11.22. Troubleshooting guide for cheese applications.
Problem Reason Solution
Not enough fl avor Cheese is either served cold or is not
aged enough and needs additional
time for fl avor developmentServe cheese at room temperature or
replace with more aged cheese
Cheddar cheese does
not shred.Cheese has developed a short body Change to a fresher cheddar cheese,
shred at lower temperature
Cheese looks greasy Oiling off. Cheese has been left out at room
temperature, store cheese covered
and refrigerated
Natural cheese does not
melt properlyDifferent natural cheeses have
differing melting tolerancesCheck oven settings and time
exposures or try different ages of
natural cheese
Cheese is dried out and
hardCheese has been left out uncovered. Grate dried out cheese, use for topping
or fl avoring in casseroles
Cheese is very diffi cult
to sliceCheese is soft and pliable Cheese should be sliced cold, higher
moisture natural cheeses have
different slicing characteristics than
lower moisture cheese, adjust to
thicker slice
Cheese has mold
growing on itMoisture and air exposure has
caused mold to growStore cheese in a tight, moisture - proof
wrap or bag; the cheese interior is
acceptable — scrape off mold and 1/2
inch of subsurface
Cheese is crumbly and
mealyCheese has been frozen If freezing is necessary, freeze in
unopened original wrapper or rewrap
in small pieces of moisture - proof
wrapping and freeze immediately,
thaw in refrigerator, use crumbly
cheese in cooking instead of slices
Process cheese does not
melt or melts too fastToo much heat or not enough heat,
use correct type of process cheeseCheck oven temperature thermostat,
use specially formulated cheese with
retarded or melting characteristics
Loaf cheese wrappers
stick to the cheeseStorage too cold Ideal temperature to store cheese is
38 ° F to 42 ° F, warm the cheese to
room temperatureAdapted from Chandan (1997) , DMI (1997)