Cheese Processing - Articles and news items

Cheese: a matter of love or hate

Industry news  •  19 October 2016  •  CNRS

Until now, the reason why some people hate cheese has been a mystery as researchers in France release results from a study into one of the most polarising foods we know…

Scientists identify the cause of pink discolouration in cheese

Industry news  •  15 June 2016  •  Victoria White, Digital Content Producer

Scientists have identified a heat-loving bacterium, called Thermus as the cause of pink discolouration defects in cheese…

Arla launches a protein-rich cottage cheese

Industry news  •  14 June 2016  •  Victoria White, Digital Content Producer

In response to the demand for protein-rich foods, Arla Foods has added Arla Protein Cottage Cheese to its Arla Protein range…

Fonterra’s sliced cheese expansion at Eltham officially opens

Industry news  •  8 June 2016  •  Victoria White, Digital Content Producer

Fronterra’s Eltham plant is now able to produce enough sliced cheese to fill more than three billion burgers each year…

New certified reference materials to detect enterotoxin A in cheese

Industry news  •  6 June 2016  •  Victoria White, Digital Content Producer

The EC’s Joint Research Council has developed and released the first certified reference materials for testing whether enterotoxin A is present in cheese…

Arla and DFA enter cheddar cheese joint venture in the US

Industry news  •  23 March 2016  •  Victoria White

The two farmer-owned cooperatives plan to explore opportunities to build premium-quality standards in the cheddar category, in the world’s biggest cheese market…

Ornua opens cheese manufacturing facility in Saudi Arabia

Industry news  •  17 March 2016  •  Victoria White

The €20 million state-of-the-art facility will manufacture white cheeses for the Saudi Arabian market, the fifth largest dairy importer in the world…

New method for verifying authentic Parmigiano Reggiano

Industry news  •  26 January 2016  •  Victoria White

Mérieux NutriSciences has launched a new testing method allowing producers and consumers identify authentic Parmigiano Reggiano cheese…

Chr. Hansen launch reduced-fat cheese ripening culture

Industry news  •  22 December 2015  •  Victoria White

Chr. Hansen has launched Delight, a 3-in-1 solution to eliminate bitterness, restore flavour balance and give a smooth texture in reduced-fat cheese…

UK cheddar cheese sales down, says Mintel

Industry news  •  27 November 2015  •  Victoria White

New research from Mintel has shown that, in the three months to July 2015, 82% of UK consumers had bought cheddar cheese, down from 87% in 2014…

FrieslandCampina Cheese announces closure of cheese packaging plant

Industry news  •  13 April 2015  •  Victoria White

FrieslandCampina Cheese is to close the Den Hollander Food cheese packaging plant in early 2016, transferring activities to plants in Wolvega and Leerdam…

Milk protein concentrate functionality through optimised product-process interactions

Issue 1 2015  •  9 March 2015  •  Dr Thom Huppertz & Inge Gazi, NIZO Food Research

A look at the wide variety of milk protein concentrate properties that can be achieved by careful control of product-process interactions…

Application of liquid chromatography for the molecular characterisation of ripened cheeses and relationship with technological aspects

Issue 4 2014  •  2 September 2014  •  Francesca Lambertini, Scientist – Food Chemistry and Safety Research Area, Barilla Spa

In ripened cheeses, the nitrogen fraction is mainly constituted by caseins, which are the most abundant proteins in milk and are concentrated during the cheese-making process, and the derived peptides. Whey proteins are usually considered to be lost in the liquid whey fraction during curdling, although it is well known that during the cheesemaking process a small, but significant, part of the whey proteins can be trapped in the curd, thus being incorporated in the final cheese product. The casein fraction is mainly composed by: α-S1 casein and β-casein; K-casein and α-S2 casein are also present in smaller amounts. The most abundant whey proteins are β-Lactoglobulin (β Lg) and α-Lactoalbumin (α-La).

Ingredients: Lowering the fat content in cheese

Issue 4 2014  •  2 September 2014  •  Dr E. Allen Foegeding, William Neal Reynolds Distinguished Professor, North Carolina State University

The world food supply is constantly transforming to meet consumer needs that vary from culture to culture. Lowering the fat content in certain foods has been a goal for several decades due to either a desire to reduce overall calories or avoiding certain types of fat, or fat in general. Cheese is a logical target for fat reduction as it reduces caloric density of a food that is a good source of protein and other nutrients. A cursory review of the literature found that production of a ‘low-fat soft-ripened cheese’ was investigated as early as 1954

Reducing fat and sodium in cheese

Issue 3 2013  •  19 June 2013  •  Professor Donald J. McMahon, Western Dairy, Utah State University

Health regulators seek to reduce dietary fat intake and sodium intake by stipulating that cheeses should be made with lower fat and lower salt contents. However, both fat and salt contribute to cheese flavour, and fat especially impacts cheese appearance, texture and melting. Cheese is adversely affected by fat and salt reductions, and such cheeses have not been well accepted by consumers.

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