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Effect of processing variables on the quality and shelf-life of processed cheese spread from buffalo milk Cheddar cheese.

Author(s) : TIWARI B. D., SACHDEVA S., SINGH S.

Type of article: Article

Summary

3% addition of a blend (1:2) of sodium citrate and sodium phosphate as an emulsifier was found to be adequate. Effects of treatment at 75-90 deg C, of the pH (5.7-5.3) and of the keeping time at 8 and 30 deg C on flavour, texture, spreadability, appearance, physico-chemical properties and microflora of spreadable melted cheese. The product remains acceptable for 15 days at 30 deg C or 12 months at 8 deg C.

Details

  • Original title: Effect of processing variables on the quality and shelf-life of processed cheese spread from buffalo milk Cheddar cheese.
  • Record ID : 1998-1116
  • Languages: English
  • Source: Indian J. Dairy Sci. - vol. 49 - n. 4
  • Publication date: 1996

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