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A model for the formation of the aggregated network in process cheese products that can be used to predict functional properties
Process cheese products are produced by mixing and heating natural cheese and other dairy and non-dairy ingredient in the presence of emulsifying salts. It is well established that during manufacture of process cheese, the para-casein network in natural cheese is modified as a result of calcium chelation by emulsifying salts. This modification results in an increase in the emulsion capacity of the casein and gives process cheese its unique functional characteristics. Extensive research on process cheese has been conducted and the critical formulation parameters (composition, intact casein, calcium content, pH, type and amount of emulsifying salt) and critical manufacturing parameters (mixing speed, cooking temperature, cooking time and cooling rate) have been identified. Although we know these parameters are important a model that links these parameters to the functional properties of process cheese has not been developed. The objective of this work is to propose a theoretical model to predict the impact of formulation and manufacturing parameters on the functionality of process cheese. The proposed model divides process cheese manufacture into four stages: 1) para-casein network de-aggregation; 2) para casein hydration and induction of casein-fat and casein-casein interactions; 3) casein re-aggregation and gelation; and 4) re-orientation of the gelled network. The theoretical impact of critical formulation and manufacturing parameters on each stage of the model and their relation to functional properties are also proposed.
Keywords:
cheese, models, casein