Research Article

Physical and sensory characteristics of processed cheeses manufactured by extrusion technology

  1. Koushik Adhikari1,*,
  2. Andrea Cole2,
  3. Ingolf Grün2,
  4. Hildegarde Heymann3,
  5. Fu-Hung Hsieh4,
  6. Harold Huff4

Article first published online: 23 APR 2009

DOI: 10.1002/jsfa.3608

Issue

Journal of the Science of Food and Agriculture

Journal of the Science of Food and Agriculture

Volume 89, Issue 8, pages 1428–1433, June 2009

Additional Information

How to Cite

Adhikari, K., Cole, A., Grün, I., Heymann, H., Hsieh, F.-H. and Huff, H. (2009), Physical and sensory characteristics of processed cheeses manufactured by extrusion technology. J. Sci. Food Agric., 89: 1428–1433. doi: 10.1002/jsfa.3608

Author Information

  1. 1

    Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA

  2. 2

    Food and Hospitality Systems Program, Division of Food Systems and Bioengineering, University of Missouri, Columbia, MO 65211, USA

  3. 3

    Department of Viticulture and Enology, University of California, Davis, CA 95616, USA

  4. 4

    Biological Engineering, Division of Food Systems and Bioengineering, University of Missouri, Columbia, MO 65211, USA

*Sensory Analysis Center, Department of Human Nutrition, Kansas State University, Manhattan, KS 66506, USA.

Publication History

  1. Issue published online: 5 MAY 2009
  2. Article first published online: 23 APR 2009
  3. Manuscript Accepted: 17 MAR 2009
  4. Manuscript Revised: 15 MAR 2009
  5. Manuscript Received: 23 JUL 2008

Funded by

  • University of Missouri—Columbia's Research Council

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Keywords:

  • processed cheese;
  • extrusion technology;
  • texture profile analysis;
  • descriptive analysis;
  • consumer acceptability

Abstract

BACKGROUND: Not much work has been reported on use of extrusion technology for manufacturing processed cheese. The main goal of this study was to determine whether processed cheese of acceptable quality could be manufactured by extrusion technology. Two extrusion temperatures (80 and 90 °C), two moisture levels (440 and 480 g kg−1), and two emulsifying salt levels (10 and 15 g kg−1) were studied (eight experimental samples). Instrumental measures (moisture and texture profile analysis), descriptive analysis, and consumer acceptability for the processed cheese samples were carried out.

RESULTS: The instrumental measures and descriptive analysis showed differences among the samples. The major difference was a result of the moisture content. The lower-moisture cheeses were firmer/chewier in texture, and had more Cheddar flavor note. Consumers found the lower-moisture cheeses extruded at 80 °C to be more acceptable.

CONCLUSION: It could be concluded from this study that processed cheeses that were extruded at lower temperature with lower moisture levels might be better suited for manufacturing using extrusion technology. Copyright © 2009 Society of Chemical Industry

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