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

Diego J. Mercanti; Irma V. Wolf; Carlos A. Meinardi; Mario C. Candioti; Carlos A. Zalazar

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

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

Authors

Diego J. Mercanti Programa de Lactología Industrial - Facultad de Ingeniería Química
Irma V. Wolf Programa de Lactología Industrial - Facultad de Ingeniería Química
Carlos A. Meinardi Programa de Lactología Industrial - Facultad de Ingeniería Química
Mario C. Candioti Programa de Lactología Industrial - Facultad de Ingeniería Química
Carlos A. Zalazar Programa de Lactología Industrial - Facultad de Ingeniería Química

DOI:

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

Keywords:

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

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.

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Published

2004-09-30

How to Cite

Mercanti DJ, Wolf IV, Meinardi CA, Candioti MC, Zalazar CA. Influence of fat content and other variables on the Cremoso Argentino cheese meltability. Grasas aceites [Internet]. 2004Sep.30 [cited 2026Jul.28];55(3):296-302. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/192

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Issue

Vol. 55 No. 3 (2004)

Section

Research

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