[Effect of] scalding temperature and ripeness of skim milk cheese on fibrous structure development.

Abstract

The fibrous structure development of processed cheese was investigated, using skim milk cheese and whey protein concentrate (WPC). Processed cheeses with fibrous structure were manufactured from skim milk cheese at scalding temperatures from 38°C to 50°C, and ripened for 1 day to 8 weeks at 10°C. Each ground cheese sample was cooked with WPC and partially hydrogenated soy bean oil at 80°C. The resulting thermoplastic mass was stretched at approximately 50°C for an aligned fibrous structure. The scalding temperature, skim milk cheese ripening period, and the addition of WPC were critical factors in manufacturing cheeses with a well aligned fibrous structure.