Understanding the role of calcium and phosphorous, residual lactose and salt-to-moisture (S/M) ratio on functional and rheological characteristics of process cheese.

摘要

Four treatments of Cheddar cheese with two levels (high and low) of calcium (Ca) and phosphorus (P), and two levels (high and low) of residual lactose were manufactured. Each treatment was subsequently split prior to the salting step of cheese manufacturing process and salted at two levels (high and low) for a total of eight treatments. The eight treatments included: High Ca and P, High lactose, High salt-to-moisture (S/M) ratio (HHH); High Ca and P, High lactose, Low S/M (HHL); High Ca and P, Low lactose, High S/M (HLH); High Ca and P, Low lactose, Low S/M (HLL); Low Ca and P, High lactose, High S/M (LHH); Low Ca and P, High lactose, Low S/M (LHL); Low Ca and P, Low lactose, High S/M (LLH); and Low Ca and P, Low lactose, Low S/M (LLL). After two months of ripening each treatment of Cheddar cheese was used to manufacture process cheese using a twin-screw Blentech process cheese cooker. (Abstract shortened by UMI.)