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A Melting Test for Pasteurized Process Cheese Spreads

Department of Dairy and Food Industries, University of Wisconsin, Madison

ABSTRACT

Various unpublished methods for measuring the melting properties of process cheese products are used in commercial laboratories. They usually require the rather difficult estimate of areas covered by the cheese before and after some prescribed heat treatment. The logical method for process cheese described by Arnott, Morris, and Combs,¹ published after this study was completed, would be difficult to apply to the less stable pasteurized process cheese spread. Methods which expose the cheese to air during melting tend to cause film formation on the surface and uneven flowing of the melting spread. The melting test described here eliminates film formation and controls direction of flow to permit accurate measurement.

A Pyrex glass tube, 30-mm. i.d. and 250 mm. long, is used to hold the spread during the melting test. One end of this melting tube is closed with a rubber stopper perforated by a 1-mm. i.d. glass tube to act as a vent; a reference line is etched on the glass 27.5 mm. from the opposite open end of the melting tube.

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