Dairy Ingredients for Food Processing

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

Formulation

parameter

Description and effect on fi nal

functionality/quality

Optimum/typical

value

Ingredients

contributing to the

parameter *

Formulation suggestions

Moisture

content

Directly related to meltability

Inversely related to fi rmness

Typically defi ned by

the regulations

and/or the end

user specifi cations

Natural cheese

Added water

Not very critical in controlling

the functionality of process

cheese due to the regulations

Gain importance for non -

standard cheese products

such as analogs

Fat content Directly related to meltability

Inversely related to fi rmness

Typically defi ned by

the regulations

and/or the end

user specifi cations

Natural cheese

Added fat (dried

cream, liquid

cream, anhydrous

milk fat, butter

oil etc.)

Not very critical in controlling

the functionality of process

cheese due to the regulations

Gain importance for non -

standard cheese products

such as analogs

pH Affects the protein interactions

and therefore the fi nal gel

network of process cheese

pH < 5.4 weakens the gel

network; hence, fi nal cheese

is softer and crumbly

Higher pH (approx. 6.0) makes

the cheese tougher, diffi cult to

process

5.6 to 5.8 Natural cheese

Emulsifying salts

Re - work

pH controlling

agents

(acidulants)

Appropriate selection of type

and amount of emulsifying

salts to achieve the desirable

pH

Appropriate selection of natural

cheese

Use of acidulants to achieve

the desired pH

Intact casein

content

Refers to the amount of

un - hydrolyzed protein in the

process cheese formula

Affects the protein interactions

and therefore the fi nal gel

network of process cheese

Higher intact casein reduces the

meltability and increases the

fi rmness of the process cheese

12 to 16% (selection

based on the

product type and

fi nal functionality

desired)

Natural cheese

Other ingredients

contributing to

dairy protein

Select younger natural cheese

for a higher intact casein

level and vice versa

Appropriate selection of

allowed dairy protein

powders that contribute to

intact casein Typically all the

casein contributed by dairy

powders is intact casein

Total calcium

content

Affects the protein interactions

and therefore the fi nal gel

network of process cheese

Higher total calcium content

makes the cheese diffi cult to

process, reduces the

meltability, and increases the

fi rmness

Selection based on

the product type

and fi nal

functionality

desired

Natural cheese

Other dairy

ingredients

contributing to

dairy calcium

Natural cheese selection based

on calcium content desired

in the fi nal process cheese

Appropriate selection of type

and amount of emulsifying

salts to achieve desired

calcium chelation during

process cheese manufacture

consequently reduces the

amount of calcium available

for protein interactions

Lactose

content

Higher lactose to moisture ratio

can lead to formation of

glass - like lactose crystals (a

quality defect)

Higher lactose content may lead

to Maillard browning, thereby

affecting the fi nal fl avor and

color of process cheese

Typical lactose to

moisture ratio in

process cheese

should not exceed

14%.

Dairy ingredients

contributing to

lactose (whey

powder, nonfat

dried milk, whey

protein

concentrate)

Re - work

Formulate the process cheeses

within the desired lactose to

moisture ratio

Whey protein

content

Affects the gel network by

forming heat induced

irreversible gels

Higher levels reduce the

meltability and increase the

fi rmness

Selection based on

the product type

and fi nal

functionality

desired

Dairy ingredients

contributing to

whey protein

(whey protein

concentrate,

nonfat dried

milk)

Formulate with appropriate

selection of ingredients to

achieve desired level of

whey protein

• Details of effects of some of the major ingredients are discussed in the text

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