Influence of fat content and other variables on the Cremoso Argentino cheese meltability
DOI:
https://doi.org/10.3989/gya.2004.v55.i3.192Keywords:
Cremoso Argentino cheese, Fat content, Meltability, Ripening degree, Whey proteinsAbstract
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. Grasas aceites [Internet]. 2004Sep.30 [cited 2024Apr.20];55(3):296-302. Available from: https://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/192
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Research
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