Journal article
Small scale production of cream cheese: A comparison of batch centrifugation and cloth bag methods
Lydia Ong, Sandra E Kentish, Sally L Gras
International Dairy Journal | Elsevier | Published : 2018
Abstract
Cream cheese production is well established at large scale but an effective small scale process could facilitate higher throughput and lower the cost of experimental studies. Whey was separated using centrifugation or the cloth bag method and the effect of heating prior to separation examined. Heat treatment and centrifugation resulted in cream cheese with a microstructure, composition and rheological properties comparable with that of a commercial scale cream cheese. Heating was necessary to achieve effective separation, the desired product microstructure and an adequate firmness and viscosity, with the heat induced denaturation of some whey proteins contributing to these properties. Whilst..
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Awarded by Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme
Funding Acknowledgements
This research was supported by the Australian Research Council's Industrial Transformation Research Program (ITRP) funding scheme (project number IH120100005). The ARC Dairy Innovation Hub is collaboration between the University of Melbourne, The University of Queensland and Dairy Innovation Australia Ltd. The authors thank the Advance Microscopy Facility (AMF), the Biological Optical Microscopy Platform (BOMP) at the Bio21 Molecular Science and Biotechnology Institute and the Particular Fluids Processing Centre at the University of Melbourne for access to equipment. Sally Gras and Lydia Ong are supported by The ARC Dairy Innovation Hub.