Effect of Formulation and Manufacturing Parameters on Process Cheese Food Functionality—I. Trisodium Citrate

Intact casein values for the 3 replicates (replicate 1: ♦; replicate 2: ■; replicate 3: ▴) of natural Cheddar cheese during ripening.

Effect of mixing speed (low: ——; high: – – – –) and trisodium citrate concentration (2.0%: ●; 2.5%: ■; 3.0%: ▴) on process cheese food viscosity after manufacture (VAM) during ripening of natural cheese.

Effect of mixing speed (low: ——; high: – – – –) and trisodium citrate concentration (2.0%: ●; 2.5%: ■; 3.0%: ▴) on process cheese food firmness during ripening of natural cheese.

Effect of mixing speed (low: ——; high: – – – –) and trisodium citrate concentration (2.0%: ●; 2.5%: ■; 3.0%: ▴) on process cheese food hot apparent viscosity (HAV) during ripening of natural cheese.

Effect of mixing speed (low: ——; high: – – – –) and trisodium citrate concentration (2.0%: ●; 2.5%: ■; 3.0%: ▴) on process cheese food time at 5,000cP (T5) during ripening of natural cheese.