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Factors Affecting the Body and Texture of Processed Cheese¹

ABSTRACT

From the experimental work described in this paper, a number of conclusions may be drawn:

1. The body and texture of processed cheese are improved by the addition of the salts used as emulsifiers.
   
2. Sodium citrate gave the most desirable body and texture, Rochelle salt and di-sodium phosphate following in the order named. Defects noted with Rochelle salt were mealiness tending toward graininess and poor fusion of the warm cheese in the molds. Di-sodium phosphate gave a very soft, soapy product that also showed poor fusion.
   
3. Graininess is associated with lack of air cells in the cheese and is often accompanied by fat separation.
   
4. The use of one-half of one per cent of sodium chloride is sufficient. More than one per cent is noticeable to the taste and weakens the body of the cheese. The use of the emulsifying agents lessens the body defects caused by the use of sodium chloride.
   
5. Temperature control is necessary.
   
6. The reaction of the cheese is important, commercially it is modified by blending. The addition of one per cent of acid or its equivalent of alkali weakens the body of the cheese and produces decided changes in the texture.
   
7. Between reactions of pH 5.7 and 6.3 the differences in the body and texture are very slight. On either side of this range of reaction defects are noted that become more serious as the difference between the reaction of the sample and the limits set above increases.
   
8. When all other factors are kept constant the body of processed cheese varies in an inverse ratio with the amount of water that is incorporated in it.
   
9. The body of the cheese becomes weaker as the age of the cheese used increases. An average age of five to seven months in blending mixtures should give satisfactory results.
   
10. The casein-to-fat ratio in the milk used for the original cheese has a marked effect upon the body of the processed cheese, the greater the pro portion of fat the weaker the body.
    

In conclusion the authors wish to express their thanks to Chas. Pfizer and Co., Inc., who have sponsored the fellowship under which this work has been done.

¹ Published with the permission of the Director of the Wisconsin Agricultural Experiment Station.

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