Use of casein in the manufacture of processed cheese

Kód výsledku v 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>

Výsledek na webu

<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>

Jazyk výsledku

angličtina

Název v původním jazyce

Use of casein in the manufacture of processed cheese

Popis výsledku v původním jazyce

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.

Název v anglickém jazyce

Use of casein in the manufacture of processed cheese

Popis výsledku anglicky

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.

Druh

C - Kapitola v odborné knize

CEP obor

—

OECD FORD obor

21101 - Food and beverages

Projekt

—

Návaznosti

V - Vyzkumna aktivita podporovana z jinych verejnych zdroju

Rok uplatnění

2024

Kód důvěrnosti údajů

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

Název knihy nebo sborníku

Casein

ISBN

978-0-443-15836-0

Počet stran výsledku

24

Strana od-do

245-268

Počet stran knihy

474

Název nakladatele

Academic Press

Místo vydání

Londýn

Kód UT WoS kapitoly

—