Cheese sauce

Fig. 3.39. LC-ESI-MS/MS SRM traces obtained from 125 pgfi standard solution of (a) Sudan I (b) Sudan II (c) Sudan IE (d) Sudan IV (e) Disperse orange 13 internal standard (100 /zg/1 left column) and from a blank chilli tomato and cheese sauce sample spiked with 125 pgfl each (1 685 jug/kg sample) of (f) Sudan I (g) Sudan II (h) Sudan III (i) Sudan IV (j) Disperse orange 13 internal standard (100 /ig/1 right column injection volume 20 p). Reprinted with permission from F. Calbiani et al. [115].

Figure 1. Crystals of calcium phosphate (arrows) in an unstained smear of a cheese sauce product. A small sample of the product was placed on a slide and observed by Kohler Illumination. If quantification is necessary, sample preparation is easily standardized to allow for particulate enumeration, (x 80)...

Acetylated lecithins have improved fluid properties, improved water dispersibility, and are effective oil-in-water emulsifiers for a wide variety of food formulations (56, 58). Moderately and highly acetylated lecithins are resistant to heat and can be repeatedly heated and cooled without darkening. The intended uses for minimally acetylated products are in infant foods, coffee whiteners, meat sauces, and gravies, and for oil-in-water cosmetic emulsions. Moderately and maximally acetylated products are used in cheese sauces, release agents in pumpable and aerosol formulations, and shortenings. 

EMC). Such natural flavour concentrates as they have to be declared according to the new flavour guideline [6], are used in dosages of 0.5-2.5% e.g. for cheese spreads, cheese pastry, cheese sauces and cheese-containing finished meals [7], The use of EMC cheese flavours reduces the added amount of cheese by up to 90% and therefore effects a significant price reduction of the end products. In addition, the reduction of cholesterol and calories in the finished menu is important for nutritional considerations. 

Use A gelling, thickening, stabilizing agent for ice cream, cream cheese, sauces, and desserts. 

Therefore, studies on the acceleration of cheese ripening have focussed on proteolysis, especially in hard, low-moisture varieties, in particular Cheddar. Low-fat cheeses have attracted much attention recently such cheeses have poor texture and flavor and the techniques being considered to accelerate the ripening of normal cheeses are being applied to low-fat cheeses also. The third area of interest is the production of cheese-Uke products, e.g., enzyme modified cheeses, for use in the preparation of food products, e.g., processed cheeses, cheese sauces, cheese dips, etc. 

Flavor has been reported to develop very rapidly (1 week) in slurries containing 40% solids. Such systems have been used to screen exogenous enzymes. Fast-ripening slurries could be useful in the preparation of cheese sauces, cheese flavoring, processed cheeses, etc. Enzyme-modified cheeses, which can be regarded as being based on the slurry principle, are used commercially as ingredients in processed cheese and cheese products. 

Other processed cheese-derived products include cheese powders (obtained by drying pasteurized PCPs) and cheese sauce preparations (prepared by cooking blends of cheese powders, starches, skimmed milk solids, flavors, and water). 

Pasta dish, with turkey and cheese sauce, frozen, industry made... 

Foods Champagne, soda and beer heads, whipped cream, meringue, ice cream Milk, butter, creams, mayonnaise, cheese, sauces, cream liqueurs Jellies, chocolate drinks, semi-frozen drinks, ice cream, vegetable shortening Aerosol topping sprays... 

West R, Seetharaman K, Duizer LM. Whole grain macaroni flavour interactions with sodium-reduced cheese sauce. Food Res Int. 2013 53 149-55. 

Once cooked, the vegetable may, or may not, be sauteed briefly in oil or bacon fat, with or without bits of browned garlic, capers, coriander, crisp bacon, curry powder, pepper, and/or pimiento. Broccoli may also be served on toast with a cheese sauce, hollandaise sauce, or a white sauce containing sliced hard-cooked eggs. Finally, pureed broccoli makes an excellent soup. 

Raw kohlrabi may hie sliced and added to relish trays and salads. The vegetable is usually cooked by steaming, although the people in the Central European countries may stuff and bake it after scooping out some of the center. Cooked kohlrabi is enhanced by a well-seasoned cheese sauce or cream sauce. 

Stewed, which may h)e served with butter, cheese sauce, or white sauce. 

For main dishes—Barbecue sauce, butter sauce, cheese sauce, fruit sauce, gravies, hollandaise sauce, tartar sauce, tomato sauce and ketchup, and white sauce. 

Processing In commercial production, the leaves are harvested by coning the plent off at soil level with a large knife. Much of the crop is froren, but some is canned. Preparation Eoiled briefly, or stir fhed fin preparation of Chinese dishesl. Often servetl with butter or a cheese sauce. 

Use Vegetable dish, roam dish (whan saved with chopped eggs and/or a cheese sauce on toasil and an ngtedient of casseroles, quiches, salaifs. and soups. Small quantiiies are used to make baby loods, spinach noodles, and other special iiems. 

Uses Vegetable dish entree Iwith cheese sauce and hard bdiled eggs on toasti ingre-dem ol sabds, soups, and mixed dishes Isuch as chant tried with meat and onipos or gadict. 

Uses Viscosifier, stabilizer, dispersant for bakery mixes, fresh cheese, cheese sauces, dry food mixes, instant puddings and desserts, vending soups, vinaigrettes, microwave food Features Cold water swelling Regulatory Kosher, Halal certified C HiForm 12747 [Cargill-Cerestar BVBA]... 

Uses Vise, developer, stabilizer for instant cream fillings, instant pie fillings, crackers, fresh cheese, cheese preps., cheese sauces, dry food mixes, instant pudding and desserts, instant sauces and gravies, instant soups, baby drinks, baby meals Regulatory Kosher, Haiai certified CTM-70 [Takemoto Oil Fat]... 

Uses 0/w emulsifier, release agenL wetting agent for foods, esp. cheese sauces. 

Chem. Descrip. Pregeiatinized starch from waxy maize Uses Texturizer, stabiiizer for foods, esp. bakery prods, (frozen dough, cookies), cheese sauces, instant soups/sauces/gravies, food powds., saiad dressings, mayonnaise, beverage mixes thickener, stabiiizer, binder, emuisifier in foods Regulatory Kosher, Haiai certified... 

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