Dairy Ingredients for Food Processing

332 Chapter 12

analogs, spaghetti sauces, and cheese sauces.
Typical application of Dariteen - 245 (a 20 -
times sharp cheddar fl avor) in a soup formu-
lation is provided (Table 12.8 ).
The process steps for the manufacture of
this product are: First grind the cheese
through a 0.31 cm (0.25 ” ) plate. Combine
non fat dry milk, whey, fl our, corn starch,
salt, monosodium glutamate and Tureen AYP
65 yeast extract with water and oil. Add the
grated cheese, Dariteen 245 and Dariteen
L - 22, paprika and capsicum oleoresins, mix
and heat to 88 ° C (190 ° F) and hold for 10
minutes., fi ll cans and thermally process the
containers. This is a condensed soup and can
be hydrated with an equal part of water prior
to consumption.
Swiss cheese fl avor for use in fondues,
quiches, crackers, and sauces also is com-
mercially available. A typical formulation
(Table 12.9 ) is processed by grinding cheese
through a 0.31 - cm (0.25 - inch) plate. Nonfat
dry milk, buttermilk solids, starch, salt,
Tween AYP 65, and xanthan gum are mixed
thoroughly in a kettle. This mixture is com-
bined with water and grated Swiss cheese

Table 12.8. Ingredient formulation for cheddar
cheese soup with and without Dariteen
enzyme - modifi ed fl avor.

Ingredient Content (wt.%)

Without

Dariteen

With

Dariteen

Water 52.59 53.83

Sharp cheddar cheese 20.00 16.00

Nonfat dry milk 12.00 1.23

Whey powder 5.00 4.00

Flour 4.00 4.40

Oil 4.00 5.28

Dariteen - 245 Cheddar

fl avor

0 0.75

Dariteen L - 22 lipolyzed

cream fl avor

0.60 0.60

Corn starch 0.50 0.50

Salt 0.40 0.50

Tureen AYP 65 yeast

extract

0.20 0.20

Oleoresin capsicum 0.10 0.10

Oleoresin paprika 0.01 0.01

Total 100 100

Table 12.9. Formulation for a frozen Swiss

cheese sauce with and without Dariteen - 410

Swiss cheese fl avor.

Ingredients Quantity (wt. %)

Without

Dariteen

With

Dariteen

Water 71.7 74.4

Swiss cheese (aged

more than 60 days)

15.0 11.3

Nonfat dry milk 6.0 6.0

Buttermilk solids 3.0 3.0

Oil 2.0 2.0

Starch 1.5 1.5

Dariteen - 410 Swiss

cheese fl avor

0 1.0

Salt 0.4 0.4

Tureen AYP 65 yeast

extract

0.3 0.3

Xanthan gum 0.1 0.1

Annatto extract As desired As desired

Total 100 100

and oil are added, along with Dariteen 410

and annatto extract. The mixture is heated to

88 ° C (190 ° F) for fi ve minutes and the product

is packaged and frozen.

Strongly fl avored cheese is produced by

adding protease and lipase mixtures to cheese

curd and then curing at 10 ° C to 25 ° C (50 ° F

to 77 ° F) 1 to 2 months. The ratio of esterase

to lipase activity should be 2 or 3 : 1. Over

treatment results in the methyl ketones

2 - heptanone and 2 - nonanone. Concentrated

cheese fl avorings are produced by the rapid

modifi cation of slurries of milk solids or

casein, various fats, and emulsifi ers.

Suggested Readings

Arnold , R.G. , Shahani , K.M. and Dwivedi , B.K. 1975.

“ Enzyme modifi ed fl avors. ” J. Dairy Sci. 58 : 1127 –

1132.

Chatterton , D.E.W. , Smithers , G. , Roupas , P. and

Brodkorb , A. 2006. “ Bioactivity of b - lactoglobulin

and a - lactalbumin — Technological implications for

processing. ” Int. Dairy J. 16 : 1229 – 1240.

Godfrey , T. and West , S. 1996. Industrial Enzymology.

2nd ed. Stockton Press , New York, NY.

Hannon J.A. , Kilcawley K.N. , Wilkinson M.G. ,

Delahunty C.M. and Beresford T.P. 2006. “ Production

of ingredient - type cheddar cheese with accelerated

fl avor development by addition of enzyme - modifi ed

cheese powder. ” J. Dairy Sci. 89 : 3749 – 3762.