Grasas y Aceites, Vol 55, No 3 (2004)

Influence of fat content and other variables on the Cremoso Argentino cheese meltability


https://doi.org/10.3989/gya.2004.v55.i3.192

Diego J. Mercanti
Programa de Lactología Industrial - Facultad de Ingeniería Química, Argentina

Irma V. Wolf
Programa de Lactología Industrial - Facultad de Ingeniería Química, Argentina

Carlos A. Meinardi
Programa de Lactología Industrial - Facultad de Ingeniería Química, Argentina

Mario C. Candioti
Programa de Lactología Industrial - Facultad de Ingeniería Química, Argentina

Carlos A. Zalazar
Programa de Lactología Industrial - Facultad de Ingeniería Química, Argentina

Abstract


The influence of the fat content, pH, the ripening degree and the incorporation of whey proteins, by two different methods, on the meltability of Cremoso Argentino cheese was examined.
Different experimental cheeses were made at pilot plant scale and their meltabilities were determined by a modified Schreiber test.
Ripening degree and fat content showed a good correlation with the meltability. Though, cheeses with incorporation of whey proteins showed poor meltability, despite their yields increased. No correlation was found between pH and meltability inside the pH working range studied.

Keywords


Cremoso Argentino cheese; Fat content; Meltability; Ripening degree; Whey proteins

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