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Journal of Dairy Science Vol. 44 No. 8 1394-1404
© 1961 by American Dairy Science Association ®
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Composition and Bacterial Growth as Factors Affecting the Body of Pasteurized Process Cheese Spread1

N. F. Olson and W. V. Price

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

ABSTRACT

Effects of variations of composition on the firmness of pasteurized process cheese spreads made with Dariworld cheese were determined by (1) modifying moisture and fat contents of a base formula and (2) by substituting nonfat dry milk (NDM), lactose, or dried whey for part of the solids-not-fat supplied by cheese (CSNF). Firmness of spreads varied inversely with moisture, where the proportion of solids-not-fat to fat was held constant. Firmness was not affected by changes in fat when the ratio of moisture to solids-not-fat was not altered. Use of increased amounts of lactose and dried whey decreased the firmness of spreads. Addition of NDM was less effective in decreasing firmness. Firmness increased when the proportion of moisture to cheese solids-not-fat (H2O/CSNF) was decreased; this relationship was notably regular for all modifications.

Some samples containing added lactose and NDM increased markedly in firmness and acidity during 90 days of storage at 90° F.; gram-positive bacilli were found in large numbers in all batches of such firm-bodied spreads. Spreads without added NDM or lactose did not increase in firmness during storage for 90 days at 90° F., regardless of levels of moisture or fat.

FOOTNOTES

1 This paper published with the permission of the Director of the Agricultural Experiment Station of the University of Wisconsin.






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Copyright © 1961 by the American Dairy Science Association ®.