Dairy Ingredients for Food Processing

312 Chapter 11

can design products according to the food

manufacturer ’ s needs.

Typical attributes and uses of various

cheeses in foods are summarized in Table

11.20.

Hispanic cheeses are becoming popular

and more economically signifi cant. Their

attributes and uses are given in Table 11.21.

Finally, some common problems associ-

ated with the applications of cheese, their

causes, and solutions are enumerated in Table

11.22.

is signifi cantly infl uenced by their functional
attributes.
These attributes may be accentuated by
formulation and processing variables. Cheese
products with retarded melting and fl owabil-
ity fulfi ll a demand in meals in which cheese
melting must be restricted. On the other
hand, cheese slices are formulated to furnish
quick melting, as is desired in fast food oper-
ations. If cheese with no melting attribute is
required for frying, paneer and queso blanco
cheeses are ideal. Thus, the cheese industry

Figure 11.10. Functional attributes of cheese upon heating.

Functional Attributes of Heated Cheese

Melting behavior -

Cheese softens

and melts to fluid

form

Flow and spread of

melted cheese

No melt and no

spread of melted

cheese

Stretch/stringy

behavior

Free oil on surface

Appearance on

melting/cooking

Cream cheese,

pasteurized Process

cheese, Mozzarella,

Cheddar, Colby,

Monterey Jack

Process cheese

melting and flow is

engineered by using

specific emulsifying

salts and process

variables

Cream cheese,

pasteurized Process

cheese, Mozzarella,

Cheddar, Colby,

Monterey Jack

Paneer,

Queso

Blanco

No rennet used. Whey

proteins retained in cheese

give non-melting attribute

Pasta filata-

Mozzarella, string

cheese

Plasticization due to

stretching treatment at high

temperature results in

formation of para-casein

fibers which orient in planar

form and formation of free

fat

Aged cheeses,

process cheese

products, frozen

cheeses.

Brown color,

opaque or

translucent.

Sheen observed

in aged cheeses.

Fat globules disrupt on

heating. Emulsifying salts

used are not effective in

processed products.

Free galactose in

Mozzarella cheese gives

brown color. Overheating

may dehdrate/curdle some

cheeses.