View in EDS

Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality.

Saved in:
Bibliographic Details
Title: Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality.
Authors: Modi, Zeel1 (AUTHOR), Salunke, Prafulla1 (AUTHOR) Prafulla.salunke@sdstate.edu
Source: International Dairy Journal. Sep2024, Vol. 156, pN.PAG-N.PAG. 1p.
Subjects: Cheese products, Cutting equipment, Cheese, Cheddar cheese, Cubes, Manufacturing industries
Abstract: The study aimed to see the effect of maturity and different geometric cuts of Cheddar cheeses on processed cheese products (PCP) functional properties. Four Cheddar cheeses (mild, medium, sharp, and extra-sharp) were selected to manufacture PCP. The PCP made using extra-sharp Cheddar was soft and had higher meltability. The G′ and G″ values of mild and extra-sharp Cheddar PCP observed a similar trend, whereas medium and sharp Cheddar PCP followed a similar trend. In study 2, different geometric cuts, small cubes (SC), large cubes (LC), thin shreds (TN), and thick shreds (TK) of medium (M) and extra-sharp (ES) Cheddar cheese were used for PCP manufacture. The PCP with ES shreds (TN and TK) had higher meltability. The PCP with ES-TK was softer. In conclusion, maturation and geometric cuts significantly impacted the product's functionality. Manufacturers should select proper cutting equipment to extract full functional benefits and possibly reduce emulsifying salt usage. [ABSTRACT FROM AUTHOR]
Copyright of International Dairy Journal is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
FullText Text:
  Availability: 0
Header DbId: egs
DbLabel: Engineering Source
An: 177849062
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Modi%2C+Zeel%22">Modi, Zeel</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Salunke%2C+Prafulla%22">Salunke, Prafulla</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> Prafulla.salunke@sdstate.edu</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22International+Dairy+Journal%22">International Dairy Journal</searchLink>. Sep2024, Vol. 156, pN.PAG-N.PAG. 1p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Cheese+products%22">Cheese products</searchLink><br /><searchLink fieldCode="DE" term="%22Cutting+equipment%22">Cutting equipment</searchLink><br /><searchLink fieldCode="DE" term="%22Cheese%22">Cheese</searchLink><br /><searchLink fieldCode="DE" term="%22Cheddar+cheese%22">Cheddar cheese</searchLink><br /><searchLink fieldCode="DE" term="%22Cubes%22">Cubes</searchLink><br /><searchLink fieldCode="DE" term="%22Manufacturing+industries%22">Manufacturing industries</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: The study aimed to see the effect of maturity and different geometric cuts of Cheddar cheeses on processed cheese products (PCP) functional properties. Four Cheddar cheeses (mild, medium, sharp, and extra-sharp) were selected to manufacture PCP. The PCP made using extra-sharp Cheddar was soft and had higher meltability. The G′ and G″ values of mild and extra-sharp Cheddar PCP observed a similar trend, whereas medium and sharp Cheddar PCP followed a similar trend. In study 2, different geometric cuts, small cubes (SC), large cubes (LC), thin shreds (TN), and thick shreds (TK) of medium (M) and extra-sharp (ES) Cheddar cheese were used for PCP manufacture. The PCP with ES shreds (TN and TK) had higher meltability. The PCP with ES-TK was softer. In conclusion, maturation and geometric cuts significantly impacted the product's functionality. Manufacturers should select proper cutting equipment to extract full functional benefits and possibly reduce emulsifying salt usage. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of International Dairy Journal is the property of Elsevier B.V. and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=177849062
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1016/j.idairyj.2024.105981
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 1
        StartPage: N.PAG
    Subjects:
      – SubjectFull: Cheese products
        Type: general
      – SubjectFull: Cutting equipment
        Type: general
      – SubjectFull: Cheese
        Type: general
      – SubjectFull: Cheddar cheese
        Type: general
      – SubjectFull: Cubes
        Type: general
      – SubjectFull: Manufacturing industries
        Type: general
    Titles:
      – TitleFull: Impact of maturity level and geometric cuts of natural cheese on processed cheese product functionality.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Modi, Zeel
      – PersonEntity:
          Name:
            NameFull: Salunke, Prafulla
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 09
              Text: Sep2024
              Type: published
              Y: 2024
          Identifiers:
            – Type: issn-print
              Value: 09586946
          Numbering:
            – Type: volume
              Value: 156
          Titles:
            – TitleFull: International Dairy Journal
              Type: main
ResultId 1