Effect of acid casein freezing on the industrial production of processed cheese

To circumvent fluctuations in the dairy industry, freezing acid casein is a way to enhance autonomy in the production of quality dairy products. Thus, the aim of the present study was to evaluate frozen acid casein and its application in the production of processed cheese on an industrial scale considering the real logistics of a dairy product. Changes in protein were evidenced by relative casein, electropherograms and microstructure. Also, the melting time was longer for frozen acid casein to obtain the standard moisture content. The texture profile introduced increase in hardness with the increase in freezing time. Positive results were found for the b∗ colour parameter, tending the characteristic yellow colour of processed cheese. However, these changes were not observed in the chemical parameters of the processed cheese, indicating that frozen acid casein can be used to produce processed cheese with characteristics that meet industry standards.