Original scientific paper

Processed cheese production blend modification using natural cheese flavours

Ljiljana Kulić ; Tehnološki fakultet, Bulevar Cara Lazara 1, 21000 Novi Sad
Marijana Carić

Abstract

Expansion of processed cheese production and consumption is primarily the consequence of great versatility in blend composition and in processing economy. In relation to the conditions on our market, investigations involved the study of possibilities in cheese blend modifications using natural cheese flavours. Processed cheese spreads produced on laboratory scale substituting 15% of ripe cheese in blend using mixture of young cheese and whey powder. Varying whey powder quantities and kinds and concentrations of natural cheese flavours, parameters for industrial scale production were proposed. Successfully manufactured industrial processed cheeses and data relative to their phisico-chemical, organoleptic and microbiological quality, suggested the possibility of application natural cheese flavours of Cheddar and Parmesan in modification of processed cheese blend using economically more favourable components. The resulting product was of good quality having original cheese flavour.

Keywords

processed cheese; use of natural cheese flavours (Cheddar and Parmesan) variations in cheese blend constituents

Hrčak ID:

96606

URI

https://hrcak.srce.hr/96606

Publication date:

3.4.1990.

Article data in other languages: croatian

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