Effect of Certain Chemical Factors on the Melting Quality of Process Cheese
Open Access
- 1 August 1957
- journal article
- research article
- Published by American Dairy Science Association in Journal of Dairy Science
- Vol. 40 (8) , 957-963
- https://doi.org/10.3168/jds.s0022-0302(57)94580-0
Abstract
Fat, moisture, and free tyrosine contents and pH values were not related to the melting quality of cheddar cheese, as measured by the reduction in height of a standard cheese cylinder after exposure to a temperature of 100C for 15 minutes. However, free tyrosine content increased as the cheese aged. No relationship was noted between melting quality and fat, moisture contents on pH values of process cheese, but the evidence indicated that when free tyrosine was above a given level, the melting quality was satisfactory.This publication has 4 references indexed in Scilit:
- Studies on Milk Proteins. II. Colorimetric Determination of the Partial Hydrolysis of the Proteins in MilkJournal of Dairy Science, 1947
- The Height of the Firm Albumen as a Measure of Its ConditionPoultry Science, 1936
- ON TYROSINE AND TRYPTOPHANE DETERMINATIONS IN PROTEINSJournal of Biological Chemistry, 1927
- The technical control of dairy products; a treatise on the testing, analyzing, standardizing and the manufacture of dairy products, by Timothy Mojonnier ... and Hugh Charles Troy ...Published by Smithsonian Institution ,1922