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Relation between Melting and Textural Properties of Process Cheddar Cheese¹

Departments of Food Science and Nutrition and Biochemistry, University of Minnesota, St. Paul 55108

ABSTRACT

Meltability and textural characteristics were evaluated in 48 batches of process Cheddar cheese prepared in pilot plant equipment. Correlation between melting spread at 139°C and cohesiveness at 21°C was positive and large. Prolongation of cooking up to 15 min at 74°C lowered meltability and cohesiveness. Within the range of weighted average ages of cheese (3 to 5.8 mo), no relation between melting spread or cohesiveness and age was consistent.

¹ From a thesis presented by Charlotte D. Harvey in partial fulfillment of the requirements for the degree of Doctor of Philosophy, University of Minnesota, 1977. Paper No. 11,713 Scientific Journal Series, Minnesota Agricultural Experiment Station.

² Carnation Research Laboratories, Van Nuys, CA 91412.

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