Comparison of pilot-scale and rapid visco analyzer process cheese manufacture.
Numerous formulation and processing parameters influence the functionality of process cheese. A small-scale manufacturing and analysis method could be used to evaluate the influence of formulation parameters and processing conditions on the functionality of process cheese. The objective of this study was to compare process cheese produced on a small-scale (25 g) in a Rapid Visco Analyzer (RVA) to process cheese produced on a pilot-scale (4.5 kg) in a Blentech twin-screw pilot-scale cooker (BTS). Three replicates of pasteurized process cheese (PC) and pasteurized process cheese food (PCF) were produced in an RVA and in a BTS. Texture profile analysis (TPA) and the RVA melt test were performed on all PC and PCF produced. There was a significant replication effect on TPA-hardness and hot apparent viscosity of the PC and PCF produced in the RVA and the BTS. The PC and PCF produced in the RVA had significantly higher TPA-hardness and hot apparent viscosity compared with PC and PCF produced in the BTS. The RVA manufacturing time (short vs. long) did not have a significant effect on TPA-hardness values for PC or PCF. However, the long manufacturing time significantly increased hot apparent viscosity for PC and PCF. The RVA was successfully used to manufacture process cheeses; however, differences in the manufacturing profiles and type of cooker influenced the functional properties of the process cheese.
Kapoor
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R
MN-SD Dairy Foods Research Center, Department of Food Science and Nutrition, University of Minnesota, St. Paul, MN 55108, USA.
Lehtola
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P
Metzger
L E
LE
D002611:Cheese / Q000032:analysis; D055598:Chemical Phenomena; D002627:Chemistry, Physical; D004655:Emulsions; D005511:Food Handling / Q000295:instrumentation / Q000379:methods*; D005524:Food Technology; D006358:Hot Temperature; D006863:Hydrogen-Ion Concentration; D014783:Viscosity
D004655:Emulsions