The effect of different heat sterilization regimes on the quality of canned processed cheese

Abstract

The impact of four different regimes of heat sterilization (110C for 100 min, 115C for 32 min, 120C for 10 min and 125C for 3.2 min) on the properties of processed cheeses was evaluated. Also, nonsterilized samples were analyzed. Samples without and with the addition of lactose (0.5-2.0% w/w) were studied because lactose might be present in raw materials at various concentrations and might significantly affect processed cheese quality. All the sterilization regimes ensured inactivation of microflora. When the sterilization temperature was reduced (with simultaneously prolonged exposure time) the samples showed worse sensory properties. Significant hydrolytic changes of proteins and larger amino acid losses were also detected. The smallest changes were noted in products treated at 125C for 3.2 min. The heat treatment at 120C for 10 min caused acceptable modification of cheese properties. Addition of lactose higher than 1.0% w/w was found unsuitable for the production of sterilized processed cheeses. © 2010 Wiley Periodicals, Inc.