Use of casein in the manufacture of processed cheese

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F70883521%3A28110%2F24%3A63583758" target="_blank" >RIV/70883521:28110/24:63583758 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/B978-0-443-15836-0.00013-5" target="_blank" >http://dx.doi.org/10.1016/B978-0-443-15836-0.00013-5</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/B978-0-443-15836-0.00013-5" target="_blank" >10.1016/B978-0-443-15836-0.00013-5</a>

Result language

angličtina

Original language name

Use of casein in the manufacture of processed cheese

Original language description

One of the newest dairy products is processed cheese, which may be also referred to as a “newborn” cheese product. Additionally, to manufacture a homogeneous mass with prolonged shelf life, process cheese is developed by combining nondairy raw materials (sodium chloride, water, emulsifying salts, hydrocolloids, colorants, and flavors) with dairy ingredients (natural cheese, protein concentrates [including caseins and products thereof], butter, skimmed milk, whey powder). The fundamental principle behind the manufacturing of processed cheese (and occasionally processed cheese substitutes) is the “change” of the casein protein’s state from the coarsely dispersed calcium-paracaseinate (present in natural cheese—the basic raw material for processed cheese production) to a homogeneous free-flowing condition (the sol state). Heat, agitation, and the proper addition of emulsifying salts—which also act as peptizing agents—are used to achieve this. The latter ingredients will “strengthen” the emulsifying ability of the caseins, which are present in the matrix and are the “true” emulsifiers used in the production of processed cheese. With regard to the impact of caseins and its products during manufacturing and their potential impact on the functional properties of the aforementioned dairy products, the current chapter intended to summarize the existing information in the field of processed cheese and cheese analogs/imitations.

Czech name

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Czech description

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Type

C - Chapter in a specialist book

CEP classification

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OECD FORD branch

21101 - Food and beverages

Project

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Continuities

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Publication year

2024

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Book/collection name

Casein

ISBN

978-0-443-15836-0

Number of pages of the result

24

Pages from-to

245-268

Number of pages of the book

474

Publisher name

Academic Press

Place of publication

Londýn

UT code for WoS chapter

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