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Cheese Spreads. II^*

Department of Dairy Industry, College of Agriculture, Madison

ABSTRACT

Whey powder tends to give a weaker body to cheese spreads than skimmilk powder, but it also gives a rather distinctive sweet taste that may be very agreeable to some consumers.

When used in the proper proportions skimmilk powder gives a product that seems to meet with quite general approval. The cheese food compound can be spread easily, or, if occasion demands, may be sliced in a satisfactory manner.

The use of sodium citrate gave a very satisfactory product as there was no fat leakage except with very old cheese and the body of the samples containing this salt was more uniform than that produced with either Rochelle salt or di-sodium phosphate. With the latter salt there was a greater tendency to fat leakage than with either of the other emulsifiers.

In order to obtain a satisfactory product it is advisable to blend cheese using some old cheese for the flavor. The use of very old cheese alone is apt to give a product that is grainy and shows fat leakage, while with young cheese alone the finished product is too rubbery to spread easily.

The choice made by the different examiners indicates that preference varies with the individual taste. It is therefore impossible to give any composition formula that would meet with universal approval.

In conclusion the authors wish to thank all those men who examined the samples of cheese food compounds and offered their comments. This work was carried on under a fellowship sponsored by Chas. Pfizer and Company, Inc., to whom the authors also express their appreciation.

^* Paper presented before annual meeting of American Dairy Science Association, Urbana, Illinois, June 27–29, 1933.