Processed cheese

Process cooling Processed cheeses Processed meat... 

More than half of flexible packaging is used for food. Within foods, candy, bakery products, and snack-type foods, such as potato and com chips, use well over half of flexible packaging. Cheese, processed meat, shrink wraps, condiments, dry-drink mixes, fresh meats, and fresh produce represent smaller appHcations. 

The largest industrial use of ultrafiltration is the recovery of paint from water-soluble coat bases (primers) applied by the wet electrodeposition process (electrocoating) in auto and appliance factories. Many installations of this type are operating around the world. The recovery of proteins in cheese whey (a waste from cheese processing) for dairy applications is the second largest application, where a... 

Table 10.10 General properties of emulsifying salts in relation to cheese processing (from Fox et al 1996a,b)...

Table 10.11 Chemical, mechanical and thermal parameters as regulating factors in the cheese processing procedures (from Caric and Kalab, 1993)...

Applications of the Karl Fischer method are numerous food stuffs (butter, margarine, powdered milk, sugar, cheese, processed meats, etc.), solvents, paper, gas, petroleum, etc. Before the determination can be made, solid components that are not soluble must either be ground into powders, extracted with anhydrous solvents, eliminated as azeotropes or heated to eliminate water. Problems are encountered with very acidic or basic media that denature reactants and transform ketones and aldehydes into acetals that interfere with the titration. Special reagents must be used in these instances. 

Where the product firmness is high enough, for example in seeds, most cheeses, processed meats, chocolate etc, we either handsection or cryosection. The advantage of handsectioning... 

Improvement of membrane separation technology has resulted in the isolation of MFGM-enriched material from commercially available products. A phospholipid-rich fraction can be extracted from whey (Boyd et al., 1999) and buttermilk (Sachedva and Buchheim, 1997) with a reported yield of 0.25 g of phospholipids/g of protein in buttermilk (Sachdeva and Buchheim, 1997). Microfiltration of whey derived from the Cheddar cheese process, using 0.2 pm ceramic filters results in a fraction containing two major phospholipids, phosphatidylcholine and phosphatidylethanolamine, and lesser amounts of phosphatidylinositol, phosphatidylserine, sphingomyelin and cerebrosides (Boyd et al., 1999). The phospholipid fraction separated from the total lipids contains a larger proportion of mono- and polyunsaturated fatty acids (mainly oleic, Cig i and linoleic, C ) compared to the total lipid and the neutral lipid fraction (Boyd et al., 1999). 

Dairy products aged cheeses, processed cheeses, cottage cheese, cheese 0.05-0.30... 

There is growing interest in anaerobic treatment as an energy-efficient approach to waste treatment. Wastewaters treated by anaerobic processes include those from alcohol distillation, brewery, chemical manufacturing, dairy and cheese processing, landfill leachate, pharmaceutical and sugar processing. All... 

In standard fresh cheese manufacture most of the original milk calcium is lost in the concentration step (either centrifugal separation or UF) where the desired protein and dry matter level is achieved, because the colloidal calcium, at acid pH values, is ionic and therefore leaves the casein micelle into the serum. While in the separation process the whey proteins and the calcium are lost in the serum, the UF process retains the whey proteins and, therefore, achieves a higher yield, but the calcium is still lost into the UF permeate. Fresh cheeses therefore are relatively low in calcium content. Figure 19.29 compares the conventional fresh cheese process with a new process proposal that can retain most of the milk calcium in the product. 

Figure 19.29. Conventional and a NF/UF based fresh cheese process (Schkoda and Kessler 1997).

Figure 1.1 Swiss Cheese Process Safety Model (CCPS, 2007b)...

Enzymatic modification of milk fats with lipolytic enzymes has already been mentioned above. Besides this it is possible to manufacture complex cheese flavours today also by fermentation of raw materials of cheese processing with defined microorganisms. Roquefort and other blue cheese flavours fermented by the mould Penicil-lium Roqueforti are currently in commercial production. 

Chocolate milk Milkshake, chocolate Yogurt, strawberry Cheese, processed Cheese, Cheddar White sauce Margarine, stick Butter, stick Cream, half half Ice cream, chocolate Instant pudding, chocolate Ice cream sandwich Ice milk, vanilla... 

Morea M, Baruzzi F, Cocconcelli PS (1999) Molecular and physiological characterization of dominant bacterial populations in traditional Mozzarella cheese processing. J Appl Microbiol 87 574-582... 

Although a product of recent origin compared to natural cheese, processed cheese products (PCPs) show a parallel increase in growth rate of 3% p.a. Documented world production amounts to 8-10% of total cheese manufactured (MMB, 1991). Factors contributing to the continued growth of these products are ... 

Under the conditions of cheese processing, the dispersed, hydrated para-caseinate contributes to (i) emulsification, via coating of dispersed free... 

GENERAL PROPERTIES OF EMULSIFYING SALTS IN RELATION TO CHEESE PROCESSING"... 

Anonymous (1986). The world s first continuous Cheddar cheese process. Caseus 3(2), 11D-22D. 

Kiermeier, F., and Buchner, M. (1977a). Distribution of aflatoxin Mi in whey and curd during cheese processing. Z. Lebensm.-Unters. -Forsch. 164, 82-86. 

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