Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads
ABSTRACT Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat‐free process‐cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full‐fat r...
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| Veröffentlicht in: | Journal of food science 2000-08, Vol.65 (5), p.822-825 |
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| container_title | Journal of food science |
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| creator | Swenson, B.J. Wendorff, W.L. Lindsay, R.C. |
| description | ABSTRACT
Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat‐free process‐cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full‐fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability. |
| doi_str_mv | 10.1111/j.1365-2621.2000.tb13594.x |
| format | Article |
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Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat‐free process‐cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full‐fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability.</description><identifier>ISSN: 0022-1147</identifier><identifier>EISSN: 1750-3841</identifier><identifier>DOI: 10.1111/j.1365-2621.2000.tb13594.x</identifier><identifier>CODEN: JFDSAZ</identifier><language>eng</language><publisher>Oxford, UK: Blackwell Publishing Ltd</publisher><subject>Biological and medical sciences ; Cheese ; fat-free ; Food industries ; Food products ; Food science ; functionality ; Fundamental and applied biological sciences. Psychology ; hydrocolloids ; Ingredients ; Milk and cheese industries. Ice creams ; process cheese</subject><ispartof>Journal of food science, 2000-08, Vol.65 (5), p.822-825</ispartof><rights>2000 INIST-CNRS</rights><rights>Copyright Institute of Food Technologists Jul/Aug 2000</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c4772-32c4ef709783d7a19ccc82fe495aec26863d4f6a217dd7f18cf959510c723fd63</citedby><cites>FETCH-LOGICAL-c4772-32c4ef709783d7a19ccc82fe495aec26863d4f6a217dd7f18cf959510c723fd63</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1111%2Fj.1365-2621.2000.tb13594.x$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1111%2Fj.1365-2621.2000.tb13594.x$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=1505566$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Swenson, B.J.</creatorcontrib><creatorcontrib>Wendorff, W.L.</creatorcontrib><creatorcontrib>Lindsay, R.C.</creatorcontrib><title>Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads</title><title>Journal of food science</title><description>ABSTRACT
Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat‐free process‐cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full‐fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability.</description><subject>Biological and medical sciences</subject><subject>Cheese</subject><subject>fat-free</subject><subject>Food industries</subject><subject>Food products</subject><subject>Food science</subject><subject>functionality</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>hydrocolloids</subject><subject>Ingredients</subject><subject>Milk and cheese industries. Ice creams</subject><subject>process cheese</subject><issn>0022-1147</issn><issn>1750-3841</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2000</creationdate><recordtype>article</recordtype><recordid>eNqVkVtLw0AQhRdRsFb_QxBfE_e-iS8ita2XotYqPi7rZlZTa1J3U2z_vQkp-uy8DANnzhy-QeiY4IQ0dTpPCJMippKShGKMk_qVMJHxZL2DekQJHLOUk13Uw5jSmBCu9tFBCHPczkz20N3QObB1iCoXXZdvHvICynYso_odotGqtHVRlWZR1JtWMzJ17DxA9OArCyFEg3eAANFs6cHk4RDtObMIcLTtffQ8Gj4NruLJ_fh6cDGJLVeKxoxaDk7hTKUsV4Zk1tqUOuCZMGCpTCXLuZOGEpXnypHUukxkgmCrKHO5ZH103PkuffW1glDrebXyTcygScaZUpiLRnTWiayvQvDg9NIXn8ZvNMG6xafnusWnW3y6xae3-PS6WT7ZXjDBmoXzprRF-HMQWAjZBjnvZN_FAjb_OKBvRpeztHlCH8WdQxFqWP86GP-hpWJK6Je7sb5NpyJ9vJrqGfsBtHCSrA</recordid><startdate>200008</startdate><enddate>200008</enddate><creator>Swenson, B.J.</creator><creator>Wendorff, W.L.</creator><creator>Lindsay, R.C.</creator><general>Blackwell Publishing Ltd</general><general>Institute of Food Technologists</general><general>Wiley Subscription Services, Inc</general><scope>BSCLL</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7ST</scope><scope>7T7</scope><scope>7U7</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>P64</scope><scope>RC3</scope><scope>SOI</scope></search><sort><creationdate>200008</creationdate><title>Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads</title><author>Swenson, B.J. ; Wendorff, W.L. ; Lindsay, R.C.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4772-32c4ef709783d7a19ccc82fe495aec26863d4f6a217dd7f18cf959510c723fd63</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2000</creationdate><topic>Biological and medical sciences</topic><topic>Cheese</topic><topic>fat-free</topic><topic>Food industries</topic><topic>Food products</topic><topic>Food science</topic><topic>functionality</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>hydrocolloids</topic><topic>Ingredients</topic><topic>Milk and cheese industries. Ice creams</topic><topic>process cheese</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Swenson, B.J.</creatorcontrib><creatorcontrib>Wendorff, W.L.</creatorcontrib><creatorcontrib>Lindsay, R.C.</creatorcontrib><collection>Istex</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Environment Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Toxicology Abstracts</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Genetics Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of food science</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Swenson, B.J.</au><au>Wendorff, W.L.</au><au>Lindsay, R.C.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads</atitle><jtitle>Journal of food science</jtitle><date>2000-08</date><risdate>2000</risdate><volume>65</volume><issue>5</issue><spage>822</spage><epage>825</epage><pages>822-825</pages><issn>0022-1147</issn><eissn>1750-3841</eissn><coden>JFDSAZ</coden><abstract>ABSTRACT
Emulsifying salts and hydrocolloids, cook time, cook temperature, and pH were evaluated to characterize their effects on firmness, meltability, and spreadability of fat‐free process‐cheese spreads. Disodium phosphate and trisodium citrate produced properties closest to those of a full‐fat reference cheese, with trisodium citrate providing the most meltability. In all cases, incorporation of hydrocolloids resulted in increased firmness, decreased melt, with varying results on spreadability. Increases in cook time generally produced softer, more meltable cheeses, while increases in cook temperature decreased firmness and increased meltability and spreadability.</abstract><cop>Oxford, UK</cop><pub>Blackwell Publishing Ltd</pub><doi>10.1111/j.1365-2621.2000.tb13594.x</doi><tpages>4</tpages></addata></record> |
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| ispartof | Journal of food science, 2000-08, Vol.65 (5), p.822-825 |
| issn | 0022-1147 1750-3841 |
| language | eng |
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| source | Wiley Online Library - AutoHoldings Journals |
| subjects | Biological and medical sciences Cheese fat-free Food industries Food products Food science functionality Fundamental and applied biological sciences. Psychology hydrocolloids Ingredients Milk and cheese industries. Ice creams process cheese |
| title | Effects of Ingredients on the Functionality of Fat-free Process Cheese Spreads |
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