Figures (3)  Tables (4)

    • Figure 1. 

      Experimental design for the manufacture of treatment powders. Processed cheese product (slice) treatment: MCC-C = micellar casein concentrate powder, control; MCC-L = micellar casein concentrate powder, low TGase level; MCC-H = micellar casein concentrate powder, high TGase level; MPC-C = milk protein concentrate powder, control; MPC-L = milk protein concentrate powder, low TGase level; MPC-H = milk protein concentrate powder, high TGase level.

    • Figure 2. 

      Rheological characteristics of PCP (G' and G") of process cheese samples. Processed cheese product (slice) treatment: MCC-C = micellar casein concentrate powder, control; MCC-L = micellar casein concentrate powder, low TGase level; MCC-H = micellar casein concentrate powder, high TGase level; MPC-C = milk protein concentrate powder, control; MPC-L = milk protein concentrate powder, low TGase level; MPC-H = milk protein concentrate powder, high TGase level.

    • Figure 3. 

      Rheological characteristics of PCP (G* and viscosity) of process cheese samples. Process cheese product (slice) treatment: MCC-C = micellar casein concentrate powder, control; MCC-L = micellar casein concentrate powder, low TGase level; MCC-H = micellar casein concentrate powder, high TGase level; MPC-C = milk protein concentrate powder, control; MPC-L = milk protein concentrate powder, low TGase level; MPC-H = milk protein concentrate powder, high TGase level.

    • IngredientMCC-CMCC-LMCC-HMPC-CMPC-LMPC-H
      % (Wt./Wt.)
      Water40.6340.5540.6240.5040.4540.72
      Salt1.251.251.251.251.251.25
      Tri sodium citrate2.002.002.002.002.002.00
      Whey deproteinized6.987.076.866.026.085.75
      Lactic acid1.001.001.001.001.001.00
      Butter (salted)21.4921.4821.5521.6621.6421.65
      Sodium phosphate, Dibasic0.500.500.500.500.500.50
      EMC paste0.750.750.750.750.750.75
      Sorbic acid0.200.200.200.200.200.20
      Cheddar cheese5.005.005.005.005.005.00
      Treatment powder20.2120.2020.2721.1321.1221.18
      Total100.00100.00100.00100.00100.00100.00
      1 Processed cheese product (slice) treatment: MCC-C = micellar casein concentrate powder, control; MCC-L = micellar casein concentrate powder, low TGase level; MCC-H = micellar casein concentrate powder, high TGase level; MPC-C = milk protein concentrate powder, control; MPC-L = milk protein concentrate powder, low TGase level; MPC-H = milk protein concentrate powder, high TGase level.

      Table 1. 

      Ingredient blend formulations utilized to manufacture the six Process cheese product (slice) treatment.1

    • ParametersMCC-CMCC-LMCC-HMPC-CMPC-LMPC-H
      pH5.705.645.695.705.745.66
      Fat (%)19.9319.9419.9719.9919.9519.97
      Protein (%)17.5217.4917.4917.4917.5117.55
      Moisture (%)47.9547.9647.9447.9647.9547.98
      1 Processed cheese product (slice) treatment: MCC-C = micellar casein concentrate powder, control; MCC-L = micellar casein concentrate powder, low TGase level; MCC-H = micellar casein concentrate powder, high TGase level; MPC-C = milk protein concentrate powder, control; MPC-L = milk protein concentrate powder, low TGase level; MPC-H = milk protein concentrate powder, high TGase level.

      Table 2. 

      Mean (n = 3) composition of Processed cheese product (slice) treatments.1

    • FactorsDfRVA viscosityChange in areaHardnessTan delta
      Replication2771,444.57 (0.085)56,935.00 (0.089)5,511.35 (0.002)*16.71 (0.328)
      Product type1308,265.16 (0.005)*405,215.28 (0.0008)*22,552.99 (<0.0001)*317.24 (<0.0001)*
      Enzyme level214,197,912.72 (<0.0001)*565,898.42 (<0.0001)*2,740.38 (0.021)*417.53 (<0.0001)*
      Product type x Enzyme level2139,446.25 (0.022)*262,920.46 (0.001)*775.23 (0.239)142.79 (0.003)*
      Error1024,246.6118,276.87466.9713.37
      * Statistically significant at p < 0.05.

      Table 3. 

      Mean squares and p values (in parentheses) of RVA viscosity, melt area, hardness, and tan delta of the PCP manufactured from treatment powders.

    • ParameterMCC-CMCC-LMCC-HMPC-CMPC-LMPC-H
      RVA viscosity (cP, n = 36)728.7c ± 47.2725.5c ± 72.53653.1a ± 143.31204.3b ± 269.81122.4b ± 144.73565.7a ± 276.9
      Change in area (mm, n = 12)1081.9a ± 203.4708.4b ± 29.361.3e ± 26.7412.0c ± 44.8323.4cd ± 104.4215.8d ± 241.0
      Hardness (g, n = 12)402.1b ± 33.4456.5a ± 54.3398.0b ± 50.4340.7c ± 35.1359.8c ± 21.9343.8c ± 14.7
      Tan delta (°C, n = 9)65.97c ± 3.7769.60b ± 3.7890.00a ± 0.0061.97d ± 2.9467.99bc ± 4.8870.42b ± 4.75
      a–e Means in a row with common superscripts do not differ (p ≥ 0.05). Processed cheese product (slice) treatment: MCC-C = micellar casein concentrate powder, control; MCC-L = micellar casein concentrate powder, low TGase level; MCC-H = micellar casein concentrate powder, high TGase level; MPC-C = milk protein concentrate powder, control; MPC-L = milk protein concentrate powder, low TGase level; MPC-H = milk protein concentrate powder, high TGase level.

      Table 4. 

      Mean (n = 3) RVA viscosity, melt area, hardness, and tan delta of the PCP manufactured from treatment powders at 3 levels (C, L, and H).