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COOLING EFFECTS ON PROCESSED CHEESE FUNCTIONALITY
Author(s) -
ZHONG QIXIN,
DAUBERT CHRISTOPHER R.,
FARKAS BRIAN E.
Publication year - 2004
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2004.00390.x
Subject(s) - pound (networking) , forced convection , convection , materials science , heat transfer , food science , mechanics , environmental science , chemistry , computer science , physics , world wide web
Textural and functional properties of processed cheese are affected by a final production step – cooling. Rheological data demonstrate a firmer cheese at slower cooling rates. To simulate industrial production, five‐pound cheese loaves were cooled in an environment at 5C under free and forced convection. Slice‐ability was estimated by cutting loaves at different locations using a wire‐cutting device, and melt‐ability was determined by the Schreiber method. Cooling rates, estimated from a heat transfer model, did not show a large difference within the five‐pound loaf, and no obvious trends in slice‐ability and melt‐ability were observed. Comparing forced with free convection, a smaller force was required to slice the cheese, and a higher melt score was experienced for the forced convection scenario. Cheese manufacturers can benefit from this research by manipulating cooling schedules to achieve desired textural attributes of processed cheese.