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Factors Affecting Nonenzymatic Browning of Process Cheese

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

ABSTRACT

Variations in manufacturing procedures and the composition of stirred-curd Cheddar cheese were investigated for effects on nonenzymatic browning in process cheese. Using a nongalactose-fermenting Streptococcus thermophilus culture as an adjunct to mesophiic lactic starter culture resulted in increased galactose concentration in cheese and intensified browning of process cheese. The correlation between galactose content in stirred-curd cheese and brown color intensity in process cheese was very high (r=.929). Higher salt-in-moisture ratios of stirred curd cheese were related to more intense brown color in process cheese. The high salt-in-moisture ratio probably reduced the catabolic activity of the lactic starter and resulted in more residual lactose and galactose in the cheese. Increasing available amino groups in stirred curd cheese by adding casein hydrolysate proved inconclusive. Faster cooling of process cheese from 80 to 37.7°C reduced intensity of brown color. Process cheese cooled very rapidly did not develop any brown color, regardless of sugar and salt contents. Browning may be controlled by regulating salt and by using strains of Streptococcus thermophilus that ferment galactose.