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Structure, Meltability, And Firmness Of Process Cheese Containing White Cheese, Miloslav Kalab, H. Wayne Modler, Marijana Caric, Spasenija Milanovic

Food Structure

White cheese made by coagulating heated milk (90"C) with a 2.5% citric acid solution to pH 5.5 consists of casein particles having a characteristic core-and-shell ultrastructure. The presence of this White cheese in process cheese can be detected by transmission electron microscopy on the basis of the core-and-shell ultrastructure which is stable during cheese processing. White cheese additions may be detected at levels equal to or higher than 8%.

White cheese, which does not melt alone when heated, increases meltability of the process cheese in which it is present as an ingredient. Meltability in creases at all White cheese concentrations …