Pasteurization cheese products

Table 10.8 Compositional specifications and permitted ingredients in pasteurized processed cheese products" (modified from Fox et al 1996a)... 

Raw milk is standardized to the proper fat and total milk solids content to produce a final product with a minimum of 50% fat on a solids basis and <39% moisture (CFR 1982 Packard 1975). Cheese is made from pasteurized or raw milk, but raw milk cheese must be aged a minimum of 60 days at >1.7°C (CFR, 1982). Minimum temperature and time combinations are normally used for pasteurization of milk for cheese manufacture in order not to interfere with casein micelle coagulation and curd formation. Milk is sometimes heated only to subpasteurization temperatures to dispel dissolved gases, reduce bacterial populations, and kill certain pathogens, thus resulting in a cheese product with improved flavor (Babel 1976). 

An early application for the propionates was that of dipping Cheddar cheese in an 8% propionic arid solution, This increased mold-free life by 4 to 5 times more than when no preservative was added. For pasteurized process cheese and cheese products, propionates can be added before or with emulsifying salts. Research has indicated that propionate-treated parchment wrappers provide protection for butter. 

The focus of this chapter is on the generic effects of fat on the composition, structure, yield, flavor, rheology and functionality of hard and semi-hard cheeses and pasteurized processed cheese products. 

Increasing the degree of emulsification of fat in pasteurized processed, and analogue, cheese products (by selective use of emulsifying salts and extending the duration of processing) also leads to a marked reduction in flowability (Rayan et al., 1980) and loss of fluidity, as reflected by a decrease in the loss tangent (tan 8) at 80°C (Neville, 1998). 

Guinee, T.P., Caric, M, Kalab, M. 2004a. Pasteurized processed cheese and substitute/imitation cheese products. In Cheese Chemistry, Physics and Microbiology. Vol. 1, Major Cheese Groups, 3rd edn (P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee, eds.), pp. 349-394, Elsevier Academic Press, Amsterdam. 

Pasteurized processed cheese products are produced by comminuting, melting, and emulsifying, into a smooth, homogeneous molten blend, one... 

PERMtTTED INGREDIENTS IN PASTEURIZED PROCESS CHEESE PRODUCTS... 

COMPOSmONAL SPECIFICATIONS FOR PASTEURIZED PROCESS CHEESE PRODUCTS" ... 

Consumer resistance to the use of synthetic additives in foods has stimulated interest in natural additives and preservatives. The principal natural additive used in cheese is the bacteriocin, nisin. Bacteriocins are peptides which inhibit a limited range of bacteria, usually closely related to the producer organism. The potential of nisin, produced by Lactococcus lactis, as a food preservative was first demonstrated using nisin-producing cultures in the manufacturer of Swiss-type cheese to prevent spoilage by Clostridia (Hirsch et ai, 1951). To date, nisin is the only purified bacteriocin commercially exploited as a food preservative. It can be added to processed cheese products to prevent late blowing by Clostridia, the spores of which, if present in the natural cheese, survive pasteurization (Barnby-Smith, 1992). 

Guinee, T. P. (1990). Pasteurized processed cheese products. Co-op Ireland, February, pp 25-28. 

Pasteurized, prepared cheese products such as Velveeta have about 21% fat, 11% carbohydrates, and about 18% protein. Most of the remaining material is water with some salt. While the morphology of cheese is complex, the water tends to plasticize the protein. The lower protein content is largely responsible for prepared cheese products which are softer (lower modulus) and have greater viscoelasticity, making the material suitable for the present demonstration. 

Lack of differentiation in milk supply for distinct uses (cheese production, pasteurized milk and shelf stable milk, cakes, biscuits, etc). 

Microorganisms have been identified and exploited for more than a century. The Babylonians and Sumerians used yeast to prepare alcohol. There is a great history beyond fermentation processes, which explains the applications of microbial processes that resulted in the production of food and beverages. In the mid-nineteenth century, Louis Pasteur understood the role of microorganisms in fermented food, wine, alcohols, beverages, cheese, milk, yoghurt and other dairy products, fuels, and fine chemical industries. He identified many microbial processes and discovered the first principal role of fermentation, which was that microbes required substrate to produce primary and secondary metabolites, and end products. 

Yes. Do not consume unpasteurized milk, cheese, or ice cream while traveling. If you are not sure that the dairy product is pasteurized, don t eat it. Hunters and animal herdsman should use rubber gfoves when handling viscera of animals There is no vaccine available for humans. 

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." ... 

Raw ovine and pasteurized caprine milks contain 0.6 and 0.1 jug B12 per 100 g, respectively. Human colostrum contains 0.1 fig per 100 g but the mature milk contains only traces of B12. Concentrations of B12 in dairy products (Appendix 6A) include about 0.3 fig per 100 g for cream and 1 fig per 100 g for many cheese varieties. Yogurt contains roughly 0.2 fig per 100 g of this nutrient. 

Pasteurized blended cheese =S43 >41 Cheese cream, anhydrous milk fat, dehydrated cream (in quantities such that the fat derived from them is less than 5% (w/w) in finished product) water salt food-grade colours, spices and flavours mould inhibitors (sorbic acid, potassium/sodium sorbate, and/or sodium/calcium propionates), at levels sgO.2% (w/w) finished product... 

Pasteurized processed cheese =S43 >41 As for pasteurized blended cheese, but with the following extra optional ingredients emulsifying salts (sodium phosphates, sodium citrates 3% (w/w) of finished product), food-grade organic acids (e.g. lactic, acetic or citric) at levels such that pH of finished product is > 5.3... 

Heat-Resistant Lipases. The heat-resistant lipases and proteinases and their effects on the quality of dairy products have been reviewed (Cogan 1977, 1980). Several reports have linked the lipases from bacteria with the off-flavor development of market milk (Richter 1981 Shipe et al. 1980A Barnard 1979B). The microflora developing in holding tanks at 4°C [and presumably in market milk stored at 40°F (Richter 1981)] may produce exocellular lipases and proteases that may survive ordinary pasteurization and sterilization temperatures. Rancidity of the cheese and gelation of UHT milk appear to be the major defects caused by the heat-resistant enzymes. 

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