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Journal of Dairy Science Vol. 84 No. 9 1937-1943
© 2001 by American Dairy Science Association ®
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Effect of Heat Treatments on the Meltability of Cheeses

M.-I. Kuo 1, Y.-C. Wang 1, S. Gunasekaran 1, and N. F. Olson 1

1 Department of Biological Systems Engineering, 460 Henry Mall, University of Wisconsin-Madison, Madison, WI 53706

The effect of heat treatments on the meltability of cheese was investigated. Cheddar cheeses of different composition and low-moisture, part-skim Mozzarella cheese were studied at 1, 3, 6, and 12 wk of aging. Cheese samples were heated to 60°C and held for 0, 10, and 20 min before allowing the melted cheese to flow. Mean meltabilities, over all ages, of both Cheddar and Mozzarella cheeses decreased significantly as holding time increased. Meltability of young cheese was scarcely affected by the holding time, in sharp contrast to that of the old cheese where increasing the holding time greatly reduced meltability.

Key Words: cheese • meltability

Submitted on July 3, 2000
Accepted on September 6, 2000




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