Effects of Heat Treatment on the Meltability of Processed Cheese

Abstract

"Model cheese" simply consisted of sodium caseinate, butter fat, and water was prepared in order to study effects of heat treatment on the meltability of processed cheese. When the model cheese was held at 80°C after cooking, the meltability decreased with the increase of holding time. During this process, the increase of water insoluble protein was observed with the decrease of meltability. The correlation coefficient value of -0.92 indicated significant relationship between water insoluble protein content and meltability. The formation of the insoluble protein was considered being caused by aggregation of the protein adsorbed to the surface of fat globules in the cheese held at 80°C, and associated with the decrease of meltability.