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Improvement of structural and mechanical characteristics of sliced processed cheeses

, : Improvement of structural and mechanical characteristics of sliced processed cheeses. Zernopererabatyvayushchaya i Pishchevaya Promyshlennost' (6): 131-136

'Novyi' processed cheeses containing 20 or 30% fat in DM and 55-60% moisture were made in a 3-kg melting pan either with tripolyphosphate (TP) at 1.6% as emulsifier (control), or with TP reduced to 0.8% and monoglycerides (MG) added at 0.5-1.0%, or with TP reduced to 0.5% and MG added at 2%. Results of rheological and organoleptic examination of freshly made cheeses and cheeses stored for 3 months at 18 deg C are tabulated and graphically presented.


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