Texturized cheese

Parmesan or Grana, as it is known in Italy, is a group of very hard bacteria-ripened, granular-textured cheeses made from partially skimmed cow s milk. They originated in Parma, near Emilia, Italy, hence the name. Special lipolytic enzymes derived from animals are used, in addition to rennet, to produce the characteristic rancid flavor. 

The deleterious effect of some fat substitutes has been demonstrated in cake frosting (27) the result is an unacceptable frosting, filled with air bubbles. In another example, some low fat cheeses are quite acceptable when cold, but when heated result in a product texture that changes to a sticky, gummy mass. Attempts to replace fat must be viewed as a total systems approach (28,29). It is likely that no one material will replace fats in food rather, replacement will consist of mixtures with each ingredient addressing one or more of the roles played by fats in food. 

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). 

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. 

Bugaud C, Buchin S, Hauwuy A and Coulon J B (2002), Flavour and texture of cheeses according to grazing type the Abundance cheese , Productions Animates, 15, 31-36. 

The difference between the upper and the lower curves for phase composition and texture, at equal water activity, is the result of the solid gain after osmotic treatment. The higher the solid uptake, the higher the difference in texture. Compared to simple air dehydration, the combination of osmotic dehydration and air dehydration can produce a softer product at low water activity, which is more pleasant to eat by hand, or to incorporate into pastry, ice cream, cheese, yogurt (Giangiacomo et al., 1994), and so on. 

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. 

Tofu has long been a source of protein in the Orient. It has much the same importance to the people of the Orient that meats, eggs and cheese have for the people in Western Countries. Tofu is usually sold in the form of a wet cake with a creamy-white color, smooth custard-like texture and a bland taste. It is highly hydrated and, depending on the water content, tofu products with different characteristics can be produced. The typical oriental type of tofu has a water content about 85%. Japanese prefer tofu having a smooth, fragile texture that contains about 88% water. The Chinese, on the other hand, produce many types of firm products with a chewy meatlike texture and a water content as low as 50-60%. Western consumers like tofu with a firm texture therefore, tofu found in the U.S. supermarkets contains 75-80% water. 

Many of the organisms employed are extremely sensitive to antibiotic residuals in the milk. As shown in Table III, as little as 0.05 to 1.0 lU/ml of penicillin and 0.05 to 10.0 microgram/ml of aureomycin inhibited the growth of 19 cheese starter cultures (18). Lower levels are capable of affecting the flavor and texture properties of the product (14, 19) as well as promoting the growth of undesirable antibiotic resistant coliforms (14, 20). 

Like all fats, milk fat provides lubrication. They impart a creamy-mouth feel as opposed to a dry texture. Fat globules produce a shortening effect in cheese by keeping the protein matrix extended to give a soft texture. Milk proteins are one of the most important constituents. The primary structure of proteins consists of... 

Solubilizes of colloidal calcium phosphate and thereby affects cheese texture rapid acid production leads to a low level of calcium in the cheese and a crumbly texture (e.g. Cheshire) and vice versa (e.g. Emmental). 

While rennet-coagulated cheese curd may be consumed immediately after manufacture (and a little is), it is rather flavourless and rubbery. Consequently, rennet-coagulated cheeses are ripened (matured) for a period ranging from about 3 weeks for Mozzarella to more than 2 years for Parmesan and extra-mature Cheddar. During this period, a very complex series of biological, biochemical and chemical reactions occur through which the characteristic flavour compounds are produced and the texture altered. 

The important criteria for selecting cheese are type, flavour, maturity, consistency, texture and pH. The selection is determined by the type of processed cheese to be produced and by cost factors. 

One of the major advantages of processed cheese is the flexibility of the finished form, which facilitates usage. The texture may vary from firm and sliceable to soft and spreadable. These cheeses may be presented as large blocks (5-10kg), suitable for industrial catering, smaller blocks, e.g. 0.5kg,... 

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). 

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