Cooling effects on processed cheese functionality

Abstract

Textural and functional properties of processed cheese are affected by a final production step - cooling. Rheological data demonstrate a firmer cheese at slower cooling rates. To simulate industrial production, five-pound cheese loaves were cooled in an environment at 5C under free and forced convection. Slice-ability was estimated by cutting loaves at different locations using a wire-cutting device, and melt-ability was determined by the Schreiber method. Cooling rates, estimated from a heat transfer model, did not show a large difference within the five-pound loaf, and no obvious trends in slice-ability and melt-ability were observed. Comparing forced with free convection, a smaller force was required to slice the cheese, and a higher melt score was experienced for the forced convection scenario. Cheese manufacturers can benefit from this research by manipulating cooling schedules to achieve desired textural attributes of processed cheese. © Copyright 2004, Blackwell Publishing.