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Full-Text Articles in Food Science
Structure, Meltability, And Firmness Of Process Cheese Containing White Cheese, Miloslav Kalab, H. Wayne Modler, Marijana Caric, Spasenija Milanovic
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 …
Effects Of Phosphate And Citrate On The Gelation Properties Of Casein Micelles In Renneted Ultra-High Temperature (Uht) Sterilized Concentrated Milk, Donald J. Mcmahon, Paul A. Savello, Rodney J. Brown, Miloslav Kalab
Effects Of Phosphate And Citrate On The Gelation Properties Of Casein Micelles In Renneted Ultra-High Temperature (Uht) Sterilized Concentrated Milk, Donald J. Mcmahon, Paul A. Savello, Rodney J. Brown, Miloslav Kalab
Food Structure
Milk was concentrated to 3X (volume reduction) by ultrafiltration. Disodium phosphate and sodium citrate were added, and the milk concemrates were homogenized. The concentrates were then heated at 135°C for 50 s in a labora· tory ultra-high temperature (UHT) heating system. Rennet gels were made from heated and unheated milk concentrates and their curd firmness measured using a Fonnagraph. Gel microstructures were ex:amined by electron microscopy.
When rennet was added to unhomogenized milk concentrate before UHT heating, the resultant gel consisted of a strong protein network that encapsulated the fat globules. Pockets of milk serum were associated with the fat. …