17A-19 |
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I. U. Gruen1, E. M. PETERSON2, A. J. Cole1, H. E. Huff3, G. Lee4, F. Hsieh3, H. Heymann5, and K. Adhikari2. (1) Dept. of Food Science, Univ. of Missouri, Columbia, 256 Eckles Hall - Stringer Wing, Columbia, MO 65211, (2) Human Nutrition & Food Science Dept., California State Polytechnic Univ., Pomona, 3801 W. Temple Ave., Pomona, CA 91768, (3) Dept. of Biological Engineering, Univ. of Missouri, Columbia, 1406 E. Rollins St., 254 Agricultural Engineering Bldg., Columbia, MO 65211-5200, (4) Div. of Agricultural Engineering, Kangwon National Univ., 192-1, Hyoja2-Dong, Chunchon, Kangwon-Do, 200-701, South Korea, (5) Dept. of Viticulture & Enology, Univ. of California, Davis, 1 Shields Ave., 3009 Wickson Hall, Davis, CA 95616-8749 Processed cheese is arguably a staple food in the American diet. Extrusion technology ought to be explored for the continuous manufacture of processed cheeses, which might result in greater uniformity of the product, as well as use in unique applications that are not feasible with current technology. The main objective of this project was to use extrusion technology to manufacture a consistent and high quality processed cheese product that will be acceptable to consumers. Processed cheese was manufactured by blending one month, three months and six months old Cheddar cheeses in the ratio 1:2:1, respectively. A twin screw co-rotating extruder was used to manufacture the experimental cheeses at two temperatures (80 and 90°C), two moisture levels (44 and 48%) and two melting salt levels (1 and 1.5%). Velveeta was used as the control. Moisture and pH was determined for the final products. Hundred consumers participated in a consumer hedonic test (using a nine-point hedonic scale) involving overall acceptability of the cheeses. Analysis of variance (ANOVA) was done on the data. Mean separation was carried out by using Fisher’s least square difference (LSD) value. Internal preference mapping was also performed on the consumer data. Data was analyzed using SAS®. Moisture of the cheeses varied from 42.14 to 48.17%. The pH varied between 6.75 (Velveeta) and 6.93. ANOVA showed that there was a significant difference (P < 0.05) among the various cheeses. Mean separation showed that consumers preferred the cheeses with lower moisture content. The internal preference map revealed that the treatment with 44% moisture and 1% melting salts was liked the most, while Velveeta was liked the least. The study revealed that the extruded cheeses were liked more than the control, Velveeta, by the participating consumers. Our study shows that there might be a market for extruded processed cheeses.
Session 17A, Dairy Foods: Cheese and microbiology
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