HOME HELP FEEDBACK SUBSCRIPTIONS ARCHIVE SEARCH TABLE OF CONTENTS		QUICK SEARCH:   [advanced] Author: Keyword(s): Year:  Vol:  Page:

This Article Full Text (PDF) Alert me when this article is cited Alert me if a correction is posted Services Similar articles in this journal Alert me to new issues of the journal Download to citation manager Citing Articles Citing Articles via Google Scholar Google Scholar Articles by Templeton, H. L. Articles by Sommer, H. H. Search for Related Content PubMed Articles by Templeton, H. L. Articles by Sommer, H. H.

Cheese Spreads¹

Dairy Department, University of Wisconsin, Madison

ABSTRACT

1. The desirable spreading qualities of cheese spreads may be due to the moisture content or the fat content of the product or a combination of these factors.
   
2. High moisture with relatively low fat content gives a mealy texture; as the fat is increased, the consistency becomes like that of butter.
   
3. High fat and high moisture results in a weak bodied spread that does not give a very pleasing appearance when removed from the container.
   
4. In making cheese spreads it is essential to heat to a higher temperature because of the high moisture content, less acid reaction, and the presence of putrefactive organisms (if cream is used).
   
5. The reaction of the cheese spread affects its keeping quality; reactions of pH 5.8 to 6.1 were found to be very satisfactory.
   
6. A method for the calculation of the amounts of the different ingredients to be used has been worked out and examples given of its application.
   

The authors wish to express their thanks to Mr. Harry Klueter and Dr. E. O. Huebner for supplying part of the data used in the table.

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