Cheese spreads

Sodium carboxymethylcellulose is acceptable for use in food, and is employed in a variety of foodstuffs. It is used to prevent formation of ice crystals in ice creams to control the consistency of cheese spreads to stabilise the emulsions needed in salad creams and to thicken toothpaste. 

In agriculture and food, NIR has been a powerful tool for decades. All shipments of grain leaving US ports are analyzed for moisture, fat, protein, and starch via NIR. Processed foods are also a prime venue for NIR percent of fat in cheese spread, hardness of wheat, and freshness of meats are just some of the applications in food. 

Potential therapeutic applications of host defense peptides also include the lantibiotic nisin. Indeed, nisin has had an impressive history as a food preservative with FDA approval in 1988 for use in pasteurized, processed cheese spreads. The attractiveness of nisin as a potential therapeutic is also enhanced due to its relative resistance to proteases and broad spectrum Gram-positive antimicrobial activity including multidrug-resistant strains. Biosynexus Inc. has licensed the use of nisin for human clinical applications and Immucell Corp. has licensed the use of Mast Out, an antimastitic nisin-containing product, to Pfizer Animal Health." Indeed, nisin formulations have been used as an active agent in the topical therapies Mast Out and Wipe-Out for bovine mastitis, an inflammatory disorder of the udder that is the most persistent disease in dairy cows." ... 

Exogenous enzymes, usually proteinases and/or peptidases. For several reasons, this approach has had limited success, except for enzyme-modified cheeses (EMC). These are usually high-moisture products which are used as ingredients for processed cheese, cheese spreads, cheese dips or cheese flavourings. 

Process conditions Processed cheese block Processed cheese slice Processed cheese spread... 

Pasteurized processed cheese spread may contain the same optional... 

A cheese-like spread, which is similar to processed cheese spread, is prepared by combining hydrolyzed Swiss-or Cheddar-whey protein and cultured cream. The whey protein is precipitated by heat and acid. The granular, chalky precipitate then acquires a smooth texture by enzymatic hydrolysis with Rhozyme P-11 at 39.5 to 40.5 °C for 30 min. The product is heated to 85 °C for 15 min to inactivate the enzymes then it is homogenized and blended with an equal quantity of 45° cream culture containing Lactobacillus casei (Webb and Whittier 1970). 

Homogenized milk is generally not used for cheesemaking because of the cost and potential increase in hydrolytic rancidity in cheese. There are a few major exceptions cheese spreads, cream, Neufch tel, and blue cheese (Kosikowski 1977). 

Figure 7. The left hand side shows an image of comminuted Process Cheese Spread stained for sulfate groups by application of Alcian blue at pH 1.0. Carrageenan is localized as the darker staining material in the micrograph. The right hand side of the same Figure shows a similar cheese particle not stained with Alcian Blue. Kohler illumination, (x 750)...

Casiraghi, E.M., Bagley, E.B., Christianson, D.D. 1985. Behavior of Mozzarella, Cheddar and processed cheese spread in lubricated and bonded uniaxial compression. J. Text. Stud. 16, 281-301. 

The lubricated squeezing flow technique was applied to melting American cheese where an Universal Testing Machine with lubricated platens was employed (Campanella et al., 1987) to obtain experimental data. This technique is particularly well suited for highly viscous semisolid foods prone to either slip or require considerable effort in pressure-driven methods, such as melted cheese, cheese spreads, com massa, tomato pastes, mayonnaise, and peanut butter, and provides data at low values of strain rate of the order of about 0.01 s Conversely, it is not easy to obtain high strain rates with Universal Testing Machines. In addition, it should be ensured that the lubricant is not depleted and is in place during a biaxial strain experiment. 

Other cheeses and cheese spreads (regular or low-fat) 2 slices or 2 ounces ... 

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. 

Whipped cream, fermented milks, yogfruit preparations, sour cream, cheese spreads, processed cheeses. 

Use Paper coating, cosmetics, pharmaceuticals, binder in tablet mixtures, interior coating of firehose nozzles, fracturing aid in oil wells, textiles, printing, polishing, thickener and emulsifier in food products (e.g., cheese spreads, ice cream, and frozen desserts). 

Lactic acid can be found in everyday products like cheese spreads, diy egg powder, olives, poultry, salad dressing mix, and wine [74]. 

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