Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein.pdfVIP

DAIRY FOODS RESEARCH PAPERS Microstructure and Meltability of Model Process Cheese Made with Rennet and Acid Casein P. A. SAVELLO and C. A. ERNSTROM Department of Nutrition and Food Sciences Utah State University Logan 84322-8700 M. K A L A B Food Research Centre Agriculture Canada Ottawa, Ontario K1A 0C6 ABSTRACT Process cheese models were prepared by blending acid or rennet casein, milk fat, sodium chloride, 2.5% emulsifying salt, and water and heating to 80°C. Four emulsifying salts (trisodium citrate, diso- dium phosphate, tetrasodium pyrophos- phate, or sodium aluminum phosphate) were used. Undenatured or heat- denatured whey protein was added at 1.5, 3.0, or 4.5%. Microstructure and meltabil i ty of the models were examined. Emulsifying salts affected the degree of emulsification and meltabil i ty of the samples. Rennet casein models prepared with tetrasodium pyrophosphate or di- sodium phosphate were highly emulsified and had poor meltabili ty. Samples pre- pared with trisodium citrate or sodium aluminum phosphate were not as emulsi- fied and melted well. Acid casein models prepared with disodium phosphate were highly emulsified and melted very well. The remaining acid casein models had very open structure and melted well. Meltability decreased as whey protein concentration increased in both acid and rennet casein models. The highest whey protein concentration in the rennet casein model produced fibrous structures around the fat globules. Addi t ion of whey protein to acid casein models did not affect emulsification. A relationship was noted between the fat emulsion and Received April 25, 1988. Accepted August 5, 1988. meltabil i ty in rennet casein but not in acid casein models. I N T R O D U C T I O N Utilization of ultrafiltered skim milk or whole milk retentate in the manufacture of cheese was first proposed by Maubois and Mocquot (8). Process cheese has been manu- factured from ultrafiltered