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Predictive Test for the Tendency of Cheddar Cheese to Brown After Processing

Walter V. Price Cheese Research Institute, Department of Food Science, University of Wisconsin, 1605 Linden Drive, Madison 53706

ABSTRACT

A quick and accurate test was developed to predict the tendency of cheese to turn brown with excessive heating during and after processing. The predictive test, which is suitable for use in commercial settings, was designed to permit instrumental or subjective assessment of color intensity. The objective instrumental measurements showed high correlation between color intensity of the predictive test on the unprocessed cheese and color intensity of process cheese made from the same test cheese. The subjective test was a small, simple, and rapid version of the objective method that was quite accurate in determining the propensity of color development of cheese after processing. Color intensities developed in subjective test related, visually, very closely to those in the objective procedure.