Effect of emulsifying salts containing potassium on the quality of block-type processed cheese

A study done in 1980 to 1981 assessed the overall bacteriological quality of three varieties of domestic and imported processed cheese products. All of the 78 lots tested had counts of <1.8 Escherichia coli and coliforms/g, and had no staphylococcal thermonuclease activity. Domestic products had significantly higher levels of aerobic sporeformers than imported products (α = 0.05), whereas the differences in levels of anaerobic sporeformers in these products were not significant. Results of this study indicated that good manufacturing practices were used during the processing of these products.

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Replacement of traditional emulsifying salts by selected hydrocolloids in processed cheese production

International Dairy Journal ◽

10.1016/j.idairyj.2009.12.012 ◽

2010 ◽

Vol 20 (5) ◽

pp. 336-343 ◽

Cited By ~ 22

Author(s):

Michaela Černíková ◽

František Buňka ◽

Matej Pospiech ◽

Bohuslava Tremlová ◽

Kristýna Hladká ◽

...

Keyword(s):

Processed Cheese ◽

Emulsifying Salts ◽

Cheese Production

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Texture evaluation of block-type processed cheese as a function of chemical composition and in relation to its apparent viscosity

Journal of Food Engineering ◽

10.1016/j.jfoodeng.2006.04.043 ◽

2007 ◽

Vol 79 (4) ◽

pp. 1364-1373 ◽

Cited By ~ 37

Author(s):

Georgia Dimitreli ◽

Apostolos S. Thomareis

Keyword(s):

Chemical Composition ◽

Apparent Viscosity ◽

Block Type ◽

Processed Cheese

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Effect of potassium-based emulsifying salts on the sensory and physicochemical parameters of low-sodium spreadable processed cheese

International Journal of Dairy Technology ◽

10.1111/1471-0307.12519 ◽

2018 ◽

Vol 71 (3) ◽

pp. 717-722 ◽

Cited By ~ 5

Author(s):

Eduardo B Nogueira ◽

Bruno R C Costa-Lima ◽

Fernanda Torres ◽

Ana Victoria Regazone ◽

Lilian Melo ◽

...

Keyword(s):

Physicochemical Parameters ◽

Processed Cheese ◽

Low Sodium ◽

Emulsifying Salts

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Functional Properties and Nutritional Quality of Processed Cheese Spreads Enriched with Black Rice Powder

Egyptian Journal of Food Science ◽

10.21608/ejfs.2020.36261.1068 ◽

2020 ◽

Vol 0 (0) ◽

pp. 0-0

Author(s):

Rafik Khalil ◽

Wael Elkot

Keyword(s):

Functional Properties ◽

Nutritional Quality ◽

Black Rice ◽

Processed Cheese ◽

Rice Powder

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The Effect of Sterilization on Size and Shape of Fat Globules in Model Processed Cheese Samples

Acta Veterinaria Brno ◽

10.2754/avb200675030419 ◽

2006 ◽

Vol 75 (3) ◽

pp. 419-425 ◽

Cited By ~ 2

Author(s):

B. Tremlová ◽

P. Štarha ◽

F. Buňka ◽

Z. Gistingrová ◽

J. Hrabě

Keyword(s):

Image Analysis ◽

Melting Process ◽

Analysis Method ◽

Processed Cheese ◽

Size And Shape ◽

Fat Globules ◽

Image Analyser ◽

Analysis Of Results ◽

Selection Of

Model cheese samples from 4 independent productions were heat sterilized (117 °C, 20 minutes) after the melting process and packing with an aim to prolong their durability. The objective of the study was to assess changes in the size and shape of fat globules due to heat sterilization by using image analysis methods. The study included a selection of suitable methods of preparation mounts, taking microphotographs and making overlays for automatic processing of photographs by image analyser, ascertaining parameters to determine the size and shape of fat globules and statistical analysis of results obtained. The results of the experiment suggest that changes in shape of fat globules due to heat sterilization are not unequivocal. We found that the size of fat globules was significantly increased (p < 0.01) due to heat sterilization (117 °C, 20 min), and the shares of small fat globules (up to 500 μm2, or 100 μm2) in the samples of heat sterilized processed cheese were decreased. The results imply that the image analysis method is very useful when assessing the effect of technological process on the quality of processed cheese quality.

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