Cheddar cheese and related dry-salted cheese varieties. Effects of spray-drying conditions on the chemical, physical, and sensory properties of cheese powder. Effects of different dairy ingredients on the rheological behaviour and stability of hot cheese emulsions. Kelimu A, da Silva DF, Geng X, Ipsen R, Hougaard AB.Determination of salt content (Mohr method). Determination of total solids content of cheese. Milk determination of fat content-Gerber butyrometers. Emulsifying salt increase stability of cheese emulsions during holding. Hougaard AB, Sijbrandij AG, Varming C, Ardo Y, Ipsen R.Microbiological, biochemical and technological properties of Turkish White cheese 'Beyaz Peynir'. Reducing the level of added disodium phosphate alters the chemical and physical properties of processed cheese. Fox PF, McSweeney PLH, Cogan TM, Guinee TP (ed). In Cheese: Chemistry, physics and microbiology. Pasteurized processed cheese and substitute/imitation cheese products. Processed cheese and substitute/imitation cheese products. Fox PF, Guinee TP, Cogan TM, McSweeney PLH.The effect of concentrate viscosity on the properties of spray dried skim milk powder. Official methods of analysis of AOAC International. Therefore, for preparation of RF cheese emulsion using a variety of white-brined cheese, lower amounts of DM would be suggested in this study to obtain homogenous droplets in the atomizing process of spray drying. In conclusion, fat reduction resulted in higher viscosities of cheese emulsion due to inducing the increment of protein, and the addition amount of ES considered as very important factor to produce stable cheese emulsion without protein precipitation or cream separation. Reduction of fat content caused to get less lightness and more greenness in color, whereas yellowness was significantly decreased by increase in the amount of ES. Microstructure of emulsions appeared to be related to the fat content, stability and degree of emulsification. Apparent viscosity with pseudoplastic flow behavior significantly increased with the decrease of fat content in stable cheese emulsions. Reduction in the amount of ES resulted in instability of both emulsions. Stable cheese emulsion was obtained at lower DM in RF cheese emulsion than that of FF cheese emulsion. Reduced-fat (RF) and full-fat (FF) white-brined cheese emulsions were produced with different dry matters (DM 15%-25% excluding ES) and ES concentrations (0%-3% based on cheese weight). This study was conducted to evaluate the effects of fat reduction and emulsifying salt (ES) amount in cheese emulsion systems on the physicochemical characteristics. Cheese emulsion is an intermediate product for the production of cheese powder and needs to be stable, homogeneous and pumpable characteristics to convey to the spray drier.

Milk emulsion vs cheese emulsion