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

1.
Mercanti DJ, Wolf IV, Meinardi CA, Candioti MC, Zalazar CA. Influence of fat content and other variables on the Cremoso Argentino cheese meltability. grasasaceites [Internet]. 2004Sep.30 [cited 2021Dec.5];55(3):296-302. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/192

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Section

Research