Salting, cheese

Pavia, M., Trujillo, A.J., Guamis, B., Capellas, M., and Ferragut, V. 1999. Changes in microstruc-tural, textural and color characteristics during ripening of Machego type cheese salted by brine vacuum impregnation. Int. Dairy J. 9, 91-98. 

Salty snacks with mostly typical flavours (cheese, salt, chilli), hot and new flavours, which indicate potential growth segments (meaty flavours, ethnic flavours in new ways). 

Add the Parmesan cheese, salt, pepper, and V4 cup of the ohve od. Pulse to make a smooth paste. 

Guven, M., and Karaca, O. B. (2001). Proteolysis Levels of White Cheeses Salted and Ripened in Brines of Various Salts. Ira. J. Dairy Tech. 54(1), 29-33. 

Propionates. Propionic acid [79-09-4], C2H 02, and its calcium and sodium salts ate effective mold inhibitors. They ate particularly useful in yeast-leavened baked products because they do not affect the activity of yeast. In addition to being widely used in baked goods, they ate used as mold inhibitors in cheese foods and spreads (77). 

Salts. Rochelle salt is used in the silvering of mirrors. Its properties of piezoelectricity make it valuable in electric oscillators. Medicinally, it is an ingredient of mild saline cathartic preparations, eg, compound effervescing powder. In food, it can be used as an emulsifying agent in the manufacture of process cheese. 

Electro dialysis is used widely to desalinate brackish water, but this is by no means its only significant appHcation. In Japan, which has no readily available natural salt brines, electro dialysis is used to concentrate salt from seawater. The process is also used in the food industry to deionize cheese whey, and in a number of poUution-control appHcations. 

Ultrafiltration. Membranes are used that are capable of selectively passing large molecules (>500 daltons). Pressures of 0.1—1.4 MPa (<200 psi) are exerted over the solution to overcome the osmotic pressure, while providing an adequate dow through the membrane for use. Ultrafiltration (qv) has been particulady successhil for the separation of whey from cheese. It separates protein from lactose and mineral salts, protein being the concentrate. Ultrafiltration is also used to obtain a protein-rich concentrate of skimmed milk from which cheese is made. The whey protein obtained by ultrafiltration is 50—80% protein which can be spray dried. 

Several crystalline condensed phosphates may also be formed by the dehydration of monosodium phosphate (MSP). Maddrell s salt exists as Form 11 (high temperature MaddreU, NaPO -ll, insoluble metaphosphate-11) and Form 111 (low temperature MaddreU, NaPO -lll, insoluble metaphosphate-111). Both forms are highly polymerized and difficult (slow) to dissolve in water. Mixtures of the two forms are marketed as a dental abrasive for toothpaste formulations containing soluble fluoride. Maddrell s salt is also used with disodium phosphate as a cheese emulsifying aid. 

Food. Food-grade calcium chloride is used in cheese making to aid in rennet coagulation and to replace calcium lost in pasteurization. In the canning iadustry it is used to firm the skin of fmit such as tomatoes, cucumbers, and jalapenos. It acts as a control in many flocculation, coagulation systems (37). Food-grade calcium chloride is used in the brewing iadustry both to control the mineral salt characteristics of the water and as a basic component of certain beers (see Beer). 

Pasteurized Process Cheese. Sodium citrate is used in pasteurized process and sHced cheese as an emulsifying salt to stabilize the water and oil emulsion and improve process cheese body and texture (64). 

Proposed IDE standards for caseiaate are hsted ia Table 4. la most cases the sodium salt is preferred for emulsificatioa the calcium salt is preferred for imitation cheese. Caseia and caseiaates must be stored carefliUy and evaluated for flavor before use ia products. Improperly manufactured or stored caseia—caseiaate has a very stroag, musty off-flavor. Excessive fat coateat, high lactose and moisture contents, and high storage temperatures contribute to undesirable flavor development. 

Fig. 3. Schematic process flow diagram for an imitation cheese product having the following formulation dry ingredients, calcium caseinate (or rennet casein), 24.5 wt % tapioca flour, 3.0 wt % salt, 2.16 wt % adipic acid, 0.6 wt % vitamins and minerals, 0.1 wt % sorbic acid (mold inhibitor), 0.5 wt % fat—color blend, soybean oil hydrogenated to a Wiley melting point of 36°C, 21.3 wt % lactylated monoglycerides, 0.05 wt % red-orange coloring, 0.01 wt...

Soybean-Based Cheese. In tofu cheese manufacture, the soybeans are cooked to give soy milk, then formed into a curd using calcium sulfate, and pressed to give tofu. The tofu is inoculated y ctinomucor elegans fermented, salted, and aged to form sufu (soft cheese) (17). This product is widely used ia the Orient and is gaining acceptance ia the United States. 

Evaporation gives the salt sodium acetate, which contains Na+ and CH3COO ions. Many of the salts of carboxylic acids have important uses. Sodium and calcium propionate (Na+ or Ca2+ ions, CH3CH2COO ions) are added to bread, cake, and cheese to inhibit the growth of mold. 

Potassium sorbate is a polyunsaturated fatty acid salt. It is used to inhibit molds, yeasts, and fungi in many foods, including cheese, wine, and baked goods. It is the potassium salt of sorbic acid. 

During cheese making, the coagulated milk or curd is used to make cheese while the supernatant whey is a waste product rich in salts, proteins, and lactose. Whey concentration and desalting by UF produce a retentate product that can be used as an animal feed supplement or food additive. The MMV process (Maubois et al., French Patent 2,052,121) involves concentrating the milk by UF after centrifugation to remove the cream and before coagulation to improve yields and reduce disposal costs. 

Calcium caseinate and butter oil have been extruded directly at 50-60% moisture levels to obtain a cheese analog with no surface water or fat (Cheftel et ah, 1992). The fat emulsification and melting ability increased with screw speed or barrel temperature. The texture of the extmded analogs was similar to those obtained by batch cooking and was affected by pH (Cheftel et ah, 1992) and emulsifying salts (Cavalier-Salou and Cheftel, 1991). The product can be used as adjimcts for hamburger, pizza, and sauces. 

Cavalier-Salou, C. and Cheftel, J. C. (1991). Emulsifying salts influence on characteristics of cheese analogs from calcium caseinate. /. Food Sci. 56, 1542-1547. 

Escriche, I., Fuentes, C., Gonzalez, C., and Chiralt, A. 2001b. Development of medium volatility compounds in Machego type cheese as affected by salt content and salting method. J. Food Composition Anal. 13, 827-836. 

Cheese manufacture/production, 10 296 recombinant yeast in, 26 492 salt in, 22 815... 

Emulsifying salt Substance which converts proteins contained in cheese into a dispersed form and thereby brings about homogenous distribution of fat and other components... 

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