Effects of Proteolysis of Natural Cheese on Body and Melting Properties of Pasteurized Process Cheese Spread

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Abstract
Cheddar and Dariworld cheeses were specially made and ripened for 6 mo. At regular intervals they were analyzed and made into pasteurized process cheese spreads. The original making processes were varied to give both normal and abnormally sweet (high pH) lots of both varieties. Proteolytic changes measured by N and formol N as per cent of total N soluble in a sodium citrate-HCl extract of cheese at pH 4.4 [plus or minus] 0.05 were quite similar in all modifications excepting sweet Dariworld: Droteolysis in sweet Dariworld exceeded that of all other treatments. Satisfactory penetrometer and melting values occurred only in spreads made from normal cheese only when soluble N had developed to approximately 12 to 15% of total N and formol N to 2 to 3%, of total N. Changes in pH during making and curing were more significant than proteolysis in determining rheological properties of the cheese spreads.