Processed cheese. Rogers states that before the development of the
can in which Cheddar cheese may be ripened, the "only commercial method
for putting Cheddar cheese into a more attractive and convenient form is
the one known as processing. After the rind is removed, the cheese is
ground, a small quantity of water and an emulsifier, usually sodium citrate,
are added, and the mass is heated with constant stirring until it becomes
fluid. The emulsion is run into forms, which in many cases are boxes lined
with tinfoil, in which it is sold. The cheese hardens quickly and, as the
wrapping adheres closely, there is no trouble from molds. Moreover, as the
temperature is high enough to constitute pasteurization, most of the bacteria
are killed and the enzymes destroyed, so that ripening is stopped. In this
process, much of the original character of the cheese is lost; but, in spite
of this objection, the advantage of the package is so great that a large part,
possibly one-third, of all the cheese made in the United States is sold in
this form."
Templeton and Sommer have investigated various salts that may be used
as emulsifiers in processed cheese. They state the purpose of the salt is to
I
314 MILK AND CHEESE
prevent separation of the fat from the cheese and at the same time give the
finished product the desired body and texture. They quote Habicht as
stating that an alkaline monovalent cation combined with a polyvalent
anion, such as sodium citrate, is the ideal emulsifying salt. The physico-
chemical explanation is as follows: There is partial saponification between
the cation (sodium, if sodium citrate is used) and the fatty acids. The soaps
formed are good emulsifiers. In addition the anion, which is a solvent for
casein, combines with the casein of cheese so that a film of casein surrounds
each fat globule, thus emulsifying it and preventing its escape from the
mass. Later we find that the citrate ion is also a good peptizer of egg and
flour proteins.
Loaf cheese. Rogers states that blending is used extensively for
Cheddar and Swiss cheese. In this process the cheese is ground and heated
in steam-jacketed kettles, 60° to 70°, and then poured into molds. In the
initial heating separation of the fat occurs; but with longer heating the
casein becomes plastic and stringy and encloses the fat. Further agitation
causes the mass to lose its plasticity and become the consistency of heavy
cream. At this time it is poured into the molds.
The plasticity of the cheese is an important part of the process. Once
the plasticity is broken it is almost impossible to restore it. The method of
manufacture, the degree of ripening, the acidity of the cheese, and possibly
other factors influence the degree of plasticity attainable in the heated
cheese and the length of time the mass will remain plastic. Sodium and
ammonia seem important in the emulsification of the product.
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Processed cheese. Rogers states that before the development of the
can in which Cheddar cheese may be ripened, the "only commercial method
for putting Cheddar cheese into a more attractive and convenient form is
the one known as processing. After the rind is removed, the cheese is
ground, a small quantity of water and an emulsifier, usually sodium citrate,
are added, and the mass is heated with constant stirring until it becomes
fluid. The emulsion is run into forms, which in many cases are boxes lined
with tinfoil, in which it is sold. The cheese hardens quickly and, as the
wrapping adheres closely, there is no trouble from molds. Moreover, as the
temperature is high enough to constitute pasteurization, most of the bacteria
are killed and the enzymes destroyed, so that ripening is stopped. In this
process, much of the original character of the cheese is lost; but, in spite
of this objection, the advantage of the package is so great that a large part,
possibly one-third, of all the cheese made in the United States is sold in
this form."
Templeton and Sommer have investigated various salts that may be used
as emulsifiers in processed cheese. They state the purpose of the salt is to
I
314 MILK AND CHEESE
prevent separation of the fat from the cheese and at the same time give the
finished product the desired body and texture. They quote Habicht as
stating that an alkaline monovalent cation combined with a polyvalent
anion, such as sodium citrate, is the ideal emulsifying salt. The physico-
chemical explanation is as follows: There is partial saponification between
the cation (sodium, if sodium citrate is used) and the fatty acids. The soaps
formed are good emulsifiers. In addition the anion, which is a solvent for
casein, combines with the casein of cheese so that a film of casein surrounds
each fat globule, thus emulsifying it and preventing its escape from the
mass. Later we find that the citrate ion is also a good peptizer of egg and
flour proteins.
Loaf cheese. Rogers states that blending is used extensively for
Cheddar and Swiss cheese. In this process the cheese is ground and heated
in steam-jacketed kettles, 60° to 70°, and then poured into molds. In the
initial heating separation of the fat occurs; but with longer heating the
casein becomes plastic and stringy and encloses the fat. Further agitation
causes the mass to lose its plasticity and become the consistency of heavy
cream. At this time it is poured into the molds.
The plasticity of the cheese is an important part of the process. Once
the plasticity is broken it is almost impossible to restore it. The method of
manufacture, the degree of ripening, the acidity of the cheese, and possibly
other factors influence the degree of plasticity attainable in the heated
cheese and the length of time the mass will remain plastic. Sodium and
ammonia seem important in the emulsification of the product.