A STUDY Ci? THE EFFECT OF ADDEE
MONOGLYCERIDES 3N THE 805W AND 'E‘EXTURE
OF NEUECHATE‘E. ANS} CREAM CHEESE

“most: {70: {the Dunn 0‘ M. S.
MICEE’SM STATE UNi‘JEESIT'i

Ronald Max Miller
£960

Insets

LIBRARY

Michigan Sta.
Univcnity

 

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A STUDY OF THE EFFECT OF ADDED I’DNOGLYCERIDES
ON THE BODY AND TEXTURE 0F NEUFCHATEL

AND CREAM CHEESE

By
RONALD MAX MILLER

AN ABSTRACT
Submitted to the College of Agriculture
Michigan State University of Agriculture and

Applied Science in partial fulfillment
of the requirements for the degree of

I‘v‘ASTER OF SCIENCE

Department of Dairy
1960

M M 8m

 

ABSTRACT

Nine different monoglycerides were used in the manufacture of
Neufchatel and cream cheese in order to evaluate their effect on the
body and texture of the resulting cheese. Nfilk containing 3.5 and 5.0
per cent butterfat was used in making Neufchatel cheese and mix
containing 16 per cent butterfat was used in the manufacture of cream
cheese. The pasteurized homogenized mix was coagulated with both
rennet and a lactic starter. The conventional Neufchatel and cooked
curd processes were used in the manufacture of the cheese.

The fresh cheese keyed, but otherwise unidentified, were evaluated
for flaVor, body and texture by a panel of feur experienced judges.
The hedonic rating system was used by the Judges in scoring the body
and texture of the cheese. The cheese containing monoglycerides
generally scored 0.5 to 1.5 points higher in body and texture than
the corresponding controls. Slightly soft or pasty cheese sometimes
resulted when certain monoglycerides were used. The smaller the
iodine number of the monOglyceride used the softer the resulting
cheese.

Tendency of the cheese to synere se was observed after storage in
a 50° F. incubator for two weeks, and the larger the iodine number of
the monoglyceride used the more the resulting cheese wheyedeoff. A
”Precision" Penetrometer was used to measure the softness of cream
cheese nude in this experiment. Cream cheese having penetrometer
readings between 235.0 and 257.0 showed maximum smoothness and firmness
in body and texture. Generally cream cheese having a penetrometer

reading below 235.0 was hard and crumbly; whereas, a penetrometer

reading above 257.0 indicated the cheese was soft. All monoglycerides

improved the spreadability and smoothness of the finished cheese and

in general, gave a softer chrese as indicated by rheological measure-

ments.

A STUDY OF THE EFFECT OF ADDED I‘DNOGLYCERIDES
ON THE BODY AND TEXTURE OF NEUFCHATEL

AND CREAM CHEESE

By
RONALD MAX MILLER

A THESIS
Submitted to the College of Agriculture
Michigan State University of Agriculture and

Applied Science in partial fulfillment
of the requirements for the degree of

MASTER OF SCIENCE

Department of Dairy
1960

Approved QESQAQQ) I“ SM

ACKNOWLEDGMENTS

The author wishes to express his sincere appreciation to Dr. C. M.
Stine and Dr. L. G. Harmon for their guidance and patience in directing
this study and graduate program.

Grateful acknowledgment is due to Dr. C. M. Stine, Dr. L. G. Harmon
and Dr. G. M. Trout for their guidance in preparing this manuscript,
and to Mr. A. V. Armitage, of the Michigan State University Dairy Plant,
for his practical suggestions and assistance in the pilot plant.

The author is most grateful to his wife, Roma, and his parents,

Mr. and Mrs. A. A. Miller, for their inspiration and encouragement

throughout this study.

TABLE OF CONTENTS

INTRODUCTION ..............o.................................o.
LITERATURE REVIEW ....o........................................
EXPERIMENTAL PROCEDURES I
1.) Milk supply’ ............................................
2,) General outline of procedure ...........................
3.) Manufacture of cream.cheese ............................
4.) Manufacture of Neufchatel cheese .......................
5.) Analytical procedures ..................................
a. Fat and total solids analyses ..........................
13. Acidity determinations
c. Rheological measurements ...............................
EXPERIFENTAL RESULTS
1.) Mbnoglycerides used in this study ......................
2.) Neufchatel cheese trials ...............................
3.) Cream cheese trials ....................................
DISCUSSION
1.) Neufchatel cheese trials ...............................
9.) Cream cheese trials ....................................

SUTIT'TARY ooeeeoooeeeeooeeooeooeeee00000000000000.cocooeoeoooeeoo

LIII‘ERATLm CHIED OOOOOOOOOOOOOOO...OOOOOCOOOOOOOOOOOOOOOO00....

ii

Page

11
11

ll
11

12
15

19

27
28
31
33

II.

III.

TABLES

Information concerning monoglycerides supplied by
mmfathers 00.00.000.000.00000000000000000000000.0....

Effect of 0.20 per cent 1,2-propanediol on body and
tentn‘e or cream Cheese 0......OOOOOOOOOCOOOOOOOOOOOOO0..

Effect of 0.15 per cent monoglyceride on the body and
texture of Neufchatel cheese made from.mi1k containing
5.0 per cent fat 0......OOOOOOOOOOOOOOOOOOOO0.0.0.0000...

Effect of 0.20 per cent monoglyceride on body and
tenllre Of cream Cheese OOOOOOOOOOOOOOOOO0.00000000000000

Effect of 0.20, 0.50 and 0.75 per cent monoglyceride
on bOdy and texture Of cream Cheese oeoeeoeeeeeooeooecooo

iii

Page

13

14

16

23

3.

4.

FIGURES

A contrOl Sainple Of cream Cheese eeeoeoeeoeeeeee00000090000

Cream cheese containing 0.20 per cent of the 18-00
monogl'yCQi-de COO....00...0..O00......OOOOOOOOOOOOOOOOOOOO.

Cream cheese containing 0.20 per cent of the 18-30
mnoglyceride OOOOOOOOOOOOOOOOOOOOOOOOOOOO...0.00.00.00.00.

Cream cheese containing 0.20 per cent of the 18-85
monoglyceride eeecoooeeeeeoeeeeeeoeoeoeeeeeeeeeeoeeeeeoooo.

' 'Precision' ' Penetrometer used for making rheological
measurements of cream cheese ..............................

iv

Page
25

25

25

25

26

INTRODUCTION

Surplus milk has been of major concern to the dairy industry in
the United States. Neufchatel and cream cheese are two products which
offer good use of surplus milk and are profitable items for the dairy
plant. These cheese are nutritious foods because of their fat, mineral
and protein content.

The production of Neufchatel and cream cheese in the United States
during 1959 was 8.5 and 89 million pounds, respectively; The 1959 pro-
duction of cream cheese represents a 6 per cent increase over the
previous year. One particular advantage in the manufacture of either
of these cheese is the relatively small amount of equipment needed for
small scale production.

A common complaint of the consumer has been that Neufchatel and
cream cheese are coarse and crumbly when spread with a knife. Since
monoglycerides have been used to prevent leakage of moisture from mar-
garine, and as emulsifiers in ice cream, the goal of this project was
to evaluate the possibility of employing monoglycerides to improve the

body and texture of Neufchatel and cream cheese.

LITERATURE REVIEW

Cream cheese, one of America's contributions to the cheese world
(17), is a relatively new product which originated in the eastern part
of the United States (34), and has been developed commercially since
1920. The traditional Neufchatel process (38) was developed in.Erance.
According to Lundstedt (l5), Neufchatel cheese was first manufactured
commercially during the Civil War period by William A. Lawrence of
Chester, Orange County, New York.

Van Slyke and Price (38) state that in the manufacture of Neufcha-
tel cheese either whole milk or whole milk enriched with cream.may be
used. Preparation of a mix for making cream cheese involves the use of
milk containing 16 to 20 per cent butterfat. The Food and Drug;ddminis-
tration definition specifies that cream cheese should contain not less
than 33 per cent fat nor more than 55 per cent moisture. Neufchatel
cheese is defined by the Food and Drug Administration as containing not
less than 20 per cent fat but less than 33 per cent, and not less than
65 per cent moisture. Stabilizers may be used individually or in
combination if their total solids content does not exceed 0.5 per cent
of the weight of the cheese.

Dahlberg and Marquardt (7) observed that cream cheese has the
general characteristics of Neufchatel cheese except that it is higher
in milk fat, richer in flavor, smoother and more buttery in body and
texture. Neufchatel and cream cheese may be used in a greater number
of ways than other varieties because they are soft in texture and blend
well with most foods (18).

Literature reports (10, 18, 19, 26) indicate that milk used for

Neufchatel cheese should contain 3.5 to 5.0 per cent butterfat. Cream
containing 15 to 20 per cent butterfat is recommended for the making
of cream cheese (13, 17, 20, 21, 30, 34, 39). According to earlier
research (20, 31, 34), increasing the fat content of the cream used for
cream cheese results in smoother body, richer flavor and better keeping
quality of the finished cheese.

Marcus (17) pointed out that pasteurization of milk or cream in-
tended for use in making Neufchatel or cream cheese, should eliminate
nearly all bacteria, yeasts and molds in order to provide a good base
for the cheese making. various workers (8, 19, 30, 32) recommend a
pasteurization temperature of 1430 F. for 30 minutes, while Marquardt
(20) and Marcus (I?) prefer 1800 F. for 30 minutes. Matheson and Cammack
(18) as well as Marquardt (23), observed that pasteurization of milk
renders the resulting cheese safe from disease-producing organisms, imp
proves keeping qualities of the cheese and increases the yield from
one—half to one per cent.

Lundstedt (15) suggests the use of 0.3 to 0.4 per cent locust bean
gum in the finished cream cheese as it will increase the viscosity of
the whey, and upon cooling of the cheese it will prevent syneresis (r
seepage of whey in the package. Marcus (17) stated that 0.1 to 0.2 per
cent locust bean gum flour should be added to the milk prior to
pasteurization.

Any homogenization pressure between 2000 and 4000 pounds per square
inch is adequate when Neufchatel or cream cheese is to be made from the
resulting milk (5, 8, 17, 2o, 21, 30, 39). Dahlberg (5) stated that
homogenization of the cream or milk at any temperature above 1050 F.

produced a suitable body and texture. The primary purpose of homo-

genization is to reduce fat losses in whey (5, 19, 20, 21, 23, 31, 39).
Marquardt (20, 21) pointed out that homogenization also improved the
texture of the finished cheese. Difficulties are encountered in attempt-
ing to drain curds produced from milk or cream homogenized above 4000
pounds pressure (20).

Lactic acid starter is used to produce the acid required for coagu-
lation and for development of the characteristic mild—acid flavor of
Neufchatel and cream cheese. Dahle (8) and Marcus (17) recommend 0.75
and 1.0 per cent lactic culture, respectively, for the long set method.
Van Slyke and Price (38) state that 5.0 per cent lactic culture is
desirable for the short set method. Reports (18, 20, 32) indicate
that there is no advantage in using more than 5.0 per cent starter as
excess culture has a tendency to hinder rather than encourage drainage,
because of the addition to the mix of unhomogenized milk in the form of
starter.

Marquardt (20) found that the combined use of culture and rennet
is most satisfactory when making Neufchatel or cream cheese. Rennet
aids in coagulation and facilitates the drainage of whey (12). Dahle
(8) recommends the use of 1.0 ml. of rennet for each 1000 pounds of
milk or cream. The use of too much rennet causes a brittle cheese (18).

Goes (13) as well as Marcus (17), prefer a ripening temperature of
75° F. for the long set method and van Slyke and Price (38) suggest a
temperature of 900 F. for the short set. Neufchatel or cream cheese is
sufficiently ripened when the titratable acidity of the mix reaches 0.6
to 0.8 per cent (17, 20, 30, 31, 31., 39). Reichart (31) reported that
low acidities fail to give complete drainage. If acidity is too high

the cheese is slightly sour (20). According to Marcus (17) acidity

development to the extent of 0.6 to 0.8 per cent improves the keeping
quality of both Neufchatel and cream cheese.

According to the procedure of Roundy and Price (34) the ripened
cream cheese should be cooked when the titratable acidity of the mix
reaches 0.6 per cent. The cheese is cooked by heating slowly, with
constant stirring, to a temperature of 120° to 1300 F. (16, 17, 31).

It has been observed (30) that cooking cream cheese increases the rate
of drainage of whey from the bagged curd. Cooling the cream cheese mix
to 500 F. after cooking and prior to drainage is an added precaution to
lessen fat losses in the whey (20).

Most procedures (8, 13, 18, 25) involve bagging of the curd to
facilitate drainage of whey. Dahle (8), as well as Matheson and Cammack
(18), reported that the bags should be piled in a rack with ice, using
a layer of ice and a layer of bags, for drainage. Once or twice during
drainage the bags are re-piled. Pressure from the ice and bags is
sufficient for drainage. Cooling curd during drainage increases the
keeping quality of both Neufchatel and cream cheese (23). Uhen.drainage
is completed one pound of salt should be added to each 100 pounds of
curd (18).

A hot pack method for manufacturing cream cheese was developed
about 1928 (16). The following procedure is typical of many used for
hot packing cream cheese (8). After removing the curd from the bags,
0.70 per cent salt and 0.50 per cent stabilizer are added and the entire
mass is well mixed. After heating to 1700 F. and homogenizing at 2500
pounds pressure (single valve) the cheese is hot packaged directly from
the homogenizer into the final container. As one would anticipate,

hot pack cream cheese has better keeping qualities than cold pack (9, 15).

Neufchatel and cream cheese are generally wrapped in aluminum or
tin foil (11, 18, 19, 26). Downs (10) reported that suitable containers
are needed for hot pack cream cheese which will withstand the temperature
of the hot material at the time of packaging. According to Downs (10)
Neufchatel and cream cheese should be stored as near 320 F, as possible
because they are perishable and must be sold while fresh. Reichart (30)
believes that exclusion of air from the package increases the keeping
quality of the cheese by preventing development of surface spoilage.
Roundy and Price (34) found that cheese with high moisture tends to
deteriorate more rapidly and to leak moisture during storage.

Previous work (2, 15, 18, 19, 25, 37) has shown that Neufchatel as
well as cream cheese serves well as a sandwich spread and in salads and
dressings. Neufchatel and cream cheese may be made into spreads contain-
ing various condiments. For example pimentos seem to improve the keep-
ing quality of Neufchatel and cream cheese, either acting as a preserva-
tive or tending to cover up any undesirable flavor (18).

Dahlberg and Marquardt (7) introduced a procedure for making cream
cheese called the Geneva Method (6, 22, 23). This method consists of
the solidification of hot cream by pressure (3). The process actually
introduces a new principle in cheese making, namely, pressure coagulation
accompanied by the aggregation of the fat into large clusters. The high
pressure combined with the high fat content produces a very complete
fat clumping and protein coagulation. Marquardt (24) used skim milk
powder to standardize the mix when preparing cream cheese by the Geneva
Method. Frozen cream containing 50 per cent butterfat may be used to
standardize Neufchatel and cream cheese mixes. Frozen cream gives a

more open and fluffy texture which the original observers attribute to

a "stabilizing" effect of the proteins and phospholipids during the
long time freezing (15). Taylor (37) has described a cheese called
"double cream cheese" which was made from cream containing 60 to 70
per cent fat. Normally cream containing 16 to 20 per cent fat is used
in the manufacture of cream cheese.

Sheuring (35) reported that pasteurization of cream for cream
cheese at 1700 F. for 30 minutes plus the addition of 0.05 per cent
nordihydroguaiaretic acid (N D G A) solution based on the weight of the
milk fat is effective in retarding oxidation.

Attempts to assess the body and texture qualities of cream cheese
have been primarily subjective. Organoleptic scores by judges are most
widely employed but cannot be satisfactorily compared to an arbitrary
standard. The use of rheological instruments, such as the penetrometer,
have proven successful in measuring the softness of pasteurized process
cheese spreads, margarines, shortenings, butter and cream cheese (4, 14,
28, 33). Haighton (l4) recommends 5 seconds as standard time for pene-
tration when a penetrometer is used to measure the softness of’margarine
and fats.

Neufbhatel and cream cheese with better spreadability would be
desirable. A search of the literature failed to reveal any application
of monoglycerides in the manufacture of Neufchatel or cream cheese.
However, since these fat derivatives have improved so many food products
they might also find application in the cheese industry. Monoglycerides
are easily prepared synthetically and have important industrial uses (1).
Commercial monoglycerides are used in large quantities as emulsifying
agents in shortenings and in smaller amounts in.many other applications.

The addition of mono- and di-glycerides in ice cream is claimed to be

beneficial, inhibiting the formation of large ice crystals and promoting
the incorporation of air in the product (1). Ordinary mono- and di-
glycerides as prepared for incorporation into superglycerinated shorten-
ings are quite effective "antileaking" agents when added to margarine

in concentrations as low as a few tenths of one per cent.

EXPERIMENTAL PROCEDURES

1-) __Mi1k ml:-
Fresh skim milk and cream used in this study were obtained from

the Michigan State University Dairy Plant. The milk was standardized
to the desired per cent fat and stored at 32° F, until it was used,
usually a period of one to four days. The total solids content of the
raw milk was determined.

2.) General gutline 9!, m.

Each trial included a control vat of cheese plus one to three vats
of cheese containing different monoglycerides. The term monoglyceride
as used in this manuscript refers to commercial monoglyceride concen-
trates which contain approfimately 92 to 94 per cent monoglyceride.
Di- and Tri-glycerides constitute the remaining components. Prior to
use each monoglyceride was mixed with an equal weight of 1,2-propanediol
(propylene glycol) to facilitate the incorporation of the monoglyceride
into the mix.

Throughout the procedures various percentages of locust bean gum,
monoglyceride, starter and salt were used with the percentages being
based on the initial weight of milk. Samples containing monoglycerides
were made in the same manner as the control samples except the mono-
glyceride was added immediately after addition of locust bean gum. In
the manufacture of Neufchatel and cream cheese, 0.15 per cent and 0.2
per cent monoglycerides were added, respectively, unless otherwise
noted in a specific trial.

3.) Manufacture ,9; cream cheese.

 

Eight pounds of raw mix containing 16.0 per cent butterfat was

p 10
poured into a stainless steel can and heated to 140° F. in a steam
heated water bath, at which point 0.1 per cent locust bean gum.was
added. The pasteurization process was completed by heating the mix to
160° F. (flash).

The mix was homogenized twice in a 75 gallon Manton-Gaulin homo-
genizer at 2000 pounds pressure (single valve) and cooled to 90° F.

Five per cent lactic starter was added to the pasteurized homogenized
mix. Rennet was also added at the rate of 1 ml. for each 1000 pounds
of mix. The rennet was diluted by mixing with ten times its volume of
cool tap water prior to addition to the mix.

The thoroughly stirred milk was poured into stainless steel beakers
which were placed in a water-jacketed steam heated cheese vat contain-
ing water adjusted to 90° F. when the titratable acidity of the mix
reached 0.6 to 0.7 per cent, 2.5 per cent salt dissolved in 500 m1. of
water was added. Steam was slowly added to jacket of the cheese vat
at a constant rate and the mix was cooked by heating to 130° F. within
45 to 60 minutes. The mix was stirred constantly throughout the cook-
ing process.

The cooked cheese was poured into muslin bags which were hung in
a 32° F. cooler and left 12 to 15 hours to drain. The bags of cheese
were then.removed from the hangers and placed on a wooden rack in the
cooler so that drainage could be completed. A weighted stainless steel
tray was placed on each bag in order to facilitate whey drainage.

When.the moisture content of the cheese reached 55.0 per cent or
less, drainage was stopped. The cheese was then removed from the muslin
‘bags, analyzed for fat, packaged in rigid polystyrene containers (12

ounce) and placed in a 32° F. cooler.

11

After 24 hours the packaged Neufchatel and cream cheese were re-
moved from the cooler and checked for flavor. The body and texture were
examined by a panel of four judges using the hedonic preference rating
with a high of nine and a low of one. A penetrometer was used for mak-
ing rheological measurements of the cream cheese.

pH determinations using the glass electrode were made routinely on
all cheese immediately after packaging. A sample of each cheese was
placed in a 500 F. incubator for two weeks to observe the degree of
syneresis.

4.) Manufacture 93 Neufchatel ghgggg.

Twelve pounds of mix-containing 5.0 per cent butterfat were used
in the manufacture of Neufchatel cheese. The procedure followed in the
manufacture of this cheese was identical to the one used in the manu-
facture of cream cheese except that the Neufchatel cheese was drained
without being cooked.

5.) Aaalziisal 22222é2£2_p

a. Fat and total solids analyses of the milk and cheese were per-
formed by the Mbjonnier method (27).

b. Acidity determinations in this study were made by titrating a
nine-gram sample with 0.10 normal sodium hydroxide, using 4
drops of a 1.0 per cent alcoholic phenolphthalein solution as
the indicator. All titratable acidities were expressed in
percentages of lactic acid.

c. Rheological measurements were made with a "Precision" Universal
Penetrometer equipped with a universal penetrometer cone (102.5
gr.) (29). Prior to making measurements the packaged cheese was
removed from the cooler and held at room temperature 4 to 5 hours
in order for the cheese temperature to equilibrate to 700 F. A
five second penetration time was used and the results were re-
corded as cone penetration in tenths of millimeter.

EXPERIMENTAL RESULTS

1.) Mgnoglycerides used 12 this study.

Nine different monoglycerides were used in this study in order to
evaluate their effect on the body and texture of Neufchatel and cream
cheese. The monoglycerides were furnished tw'Eastman Kodak Company
(Myverol), Atlas Powder Company and Top-Scor Products Inc. (MbnoéMul).
Table I contains known information concerning these monoglycerides. An
intensive study was made of the use of monoglycerides in the manufacture
of cream cheese. Monoglycerides were also used in the manufacture of
Neufchatel cheese.

A one gram sample of commercial monoglyceride preparation 18—00 was
fractionated using a loo-200 mesh silicic acid column prepared accord-
ing to the procedure of Smullin and Olsanski (36). The triglyceride
fraction was removed from the column with benzene and was found to be
1.90 per cent of the weight of material placed on the column. A mixture
of benzene plus 10 per cent ethyl ether was used to remove the diglyceride
portion which amounted to 5.95 per cent of the initial weight. The
monoglyceride was removed with ethyl ether and was 93.67 per cent of
the original weight. Thus the total recovery was 101.52 per cent.

The monoglycerides used in this work are solid at room temperature.
In preparing the monoglyceride for the first few batches of cheese the
desired amount of the solid monoglyceride was weighed and stirred into
the pasteurized milk immediately prior to homogenization. However, this
method of adding the monoglyceride to the mix was not satisfactory be-
cause 50 to 60 per cent of the monoglyceride was found in the humogenp

‘9

izer when it was disassembled. The following procedure permitted the

12

TABLE I
INFORXATION CONCERNING NONOGLYCERIDES

SUPPLIED BY HANUFACTUREFS

 

 

 

. Minimum. Ibdine
Monoglyceride Source anoester value
Content (Z)
Myverol
18-00 Prepared from edible, 90 1
fully hydrogenated lard
18-30 Prepared from edible 90 40
animal fat
18-40 i 90 50
18-85 Prepared from refined 90 85
cottonseed oil
8-20 Proprietary blend. Con- 70 22
tains 20 % hydrogenated
vegetable oil by weight
Atlas
80 u 42 60
84 i 42 2
300 i 56 *

Top-Scor Products

Mono Mul (Mek) Unknown Proprietary* 60 *
Blend

* Information not supplied by manufacturers.

14
entire amount of monoglyceride to be incorporated into the mix. A 50-
50 mixture by weight of each monoglyceride and 1,2-propanediol was pre-
pared. Prior to use, an erlenmeyer flask containing the mixture was
placed in a beaker of warm water and heated sufficiently to melt the
mixture. A desired amount of the monoglyceride-propylene glycol liquid
mixture was promptly weighed and stirred into the milk which was at
1500 F. Pasteurization of the mix was completed and the mix was then
homogenized.

In order to determine the effect of 1,2—propanediol on the body and
texture of cream.cheese, two batches of cheese were made, one of which
served as a control and the other contained 0.2 per cent propanediol.
The data in Table II indicate that the 1,2-propanediol did not improve
the body and texture of cream cheese, in fact, the cheese containing
propylene glycol possessed a coarser body and texture than the corres-

ponding control.

TABLE II
EFFECT OF 0.?0 PER CENT 1,2-PROPANEDIOL ON

BODY AND TEXTURE OF CREAN CHEESE

 

 

Total Solids Acidity Moisture Penetrometer Body' Fat in
l,?-Pro- in Raw Milk of Mix in Cheese Reading and Cheese

 

 

panediol (z) (%) (%) (0.1 MP) Texture (i)
Score
Control 23.59 0.65 54.33 534.0 $.50 34.5

7
0.50 a 23.59 0.65 53.31 215.5 mm}.

 

15
2.) Nequhatel cheese triglg.

The milk used in making Neufchatel cheese was standardized to 5.0
per cent butterfat and contained an average of 14.3 per cent total solids.
Four different monoglycerides were used in the manufacture of Neufchatel
cheese. These monoglycerides included the "Top—Scor" monoglyceride
as well as the l8-00, 18-30 and 18-85 "Myverol" monoglycerides. In
the manufacture of experimental Neufchatel and cream cheese the monogly-
cerides were used individually and never blended. Various amounts rang-
ing from 0.1 to 0.5 per cent were added to the cheese. Fifteen-hundredths
per cent was found to be the optimum amount of’monoglyceride to use in
the manufacture of Neufchatel cheese in order to improve body and texture
without introducing a bitter flavor, except that 0.1 per cent was the
optimum amount of the 18-00 monoglyceride. Slightly soft cheese some-
times resulted when 0.15 per cent of the 18-00 monoglyceride was added.

The data in Table III show the results of experimental trials
involving monoglycerides in the manufacture of Neufchatel cheese. At
the 0.15 per cent concentration the four monoglycerides mentioned above
resulted in a smoother cheese with more desirable spreading properties
than the corresponding controls.

When added in amounts of 0.2 per cent or more, some of the monoglyb
cerides tended to introduce a bitter flavor in the finished Neufchatel
cheese. At 0.2 per cent and higher concentrations, the 18-85 monoglyceride
produced a more distinct bitter flavor in the cheese than any of the
other monoglycerides used.

The pH of all cheese listed in Trials I through VIII ranged from
4.45 to 4.62. Since the pH of the cheese was reasonably constant,

acidity was not responsible for any differences noted in flavor, body

16

TABLE III
EFFECT OF 0.15 PER CENT EONOGLYCERTDE ON THE BODY AND TEXTURE OF

NEUFCHATEL CHEESE VADE FROK HILK CONTAINING 5.0 PER CENT FAT

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Sample Acidity of Moisture in Body and Texture
Whey (%) Cheese ($1 .jzgggL______,
Trigl_No. I
Control 0.42 64.90 8.5
Trial No II
Control 0.50 "" 64.83 8T0
18-30 0.50 64.56 8,5
Trial:No. III
Control 0.45 754.21 8.0
18LOO 0.45 64128 8.5
Trial N9, IV
ContrO]. 0045 63045 705
MAM 0,45 64.38 8.5
Trial N9.,V
Control 0.40 64.52 §.O
M—M 0.40 64.38 8.0
Trial NoI VI
Control 0.40 64.40 8.0
18-00" 041A) £72 8.5
TrialgNo. VII
Control 0.40 63.79 8.0
18-30. 0.50 64.93 8.5
Trial Ng, VIII**
001111.01 0.55 3098 7.0
18-30 0.55 62.75 8.0
M—M 0.55 6345;. 8.0

 

 

* The experimental sample of cheese contained only 0.1 per cent of the
18-00'monoglyceride.

** All three samples were made from milk containing 3.5 per cent butterfat.

l7
and texture.

The experimental samples of Neufchatel cheese containing monogly-
cerides invariably were smoother in body and texture than the control
cheese (Trials I through VIII of Table III). However, one control sample
possessed a higher body and texture score than the corresponding experi-
mental cheese (Trial I). Some monoglycerides caused the Neufchatel
cheese to be excessively soft or pasty. When this body and texture
defect occurred the experimental samples were scored lower than the
controls.

The 18—30 sample of cheese in Trial I was smoother than the control,
but slightly pasty. The control and the sample of cheese containing
the M-M monoglyceride listed in Trial V of Table III were given the same
body and texture score; however, in the previous trial the cheese con-
taining the M;M monoglyceride possessed a more desirable body and texture
than the corresponding control. The higher moisture content could have
been responsible for a more desirable body and texture of the cheese
containing the MQM’monoglyceride (Trial IV). Neufchatel cheese containing
monoglycerides shoved more improvement in body and texture, compared to
corresponding controls, when the moisture content of the cheese decreased
from 65 to 60 per cent. Experimental Neufchatel cheese was generally
scored from 0.25 to 0.50 points higher in body and texture than.the
corresponding controls.

A control sample of Neufchatel cheese made from milk containing
3.5 per cent butterfat and drained to 63.98 per cent moisture contained
20.15 per cent fat; whereas, a control sample of Neufchatel cheese made
from milk containing 5.0 per cent butterfat was drained to 64.40 per cent

moisture and contained 22.25 per cent fat. As one might anticipate the

18
control samples of Neufchatel cheese made from.milk containing 5.0 per
cent butterfat were smoother in body and texture than control samples
made from milk containing 3.5 per cent butterfat.

Results indicated that the higher the per cent fat in the original
mix the more effective the monoglyceride was in improving the smoothness
of Neufchatel cheese. For example, 0.15 per cent of the monoglycerides
appeared to be more effective in improving the body of Neufchatel cheese
made from milk containing 5.0 per cent fat than in cheese made from milk
containing 3.5 per cent fat. The degree 01' unsaturation of the monogly-
ceride added appeared to affect the finished cheese more than any other
characteristic of the monoglyceride listed in Table I.

The 18-40 monoglyceride was also used in the manufacture of Neuf-
chatel cheese, but the results are not listed in Table III since no
samples in.a given trial were drained to within one per cent moisture
content of one another. Different monoglycerides of approximately the .
same degree of unsaturation.(18-30 and 18-40) appeared to impart similar
characteristics to the cheese. Neufchatel cheese containing 0.15 per
cent 18-40 monoglyceride was slightly soft, resembling cheese contain-
ing the 18a00 monoglyceride. During the initial part of this experiment
it was anticipated that upon storage of Nequhatel cheese containing a
monoglyceride, a bitter flavor might develop due to hydrolysis of the
monoglyceride. However, bitter flavors did not occur when 0.15 per cent
monoglyceride was added.

Two batches of skim milk Neufchatel ("baker's cheese") were made
by the same procedure followed in the manufacture of Neufchatel cheese
(experimental procedures). One batch of cheese served as a control and

the other contained 0.2 per cent 18-00 monoglyceride. There was no

l9
apparent difference in the body and texture of the two batches of baker's
cheese as both samples were coarse and the sample containing the mono-
glyceride possessed a definitely bitter flavor. Therefore, the addition
of a monoglyceride to the original mix apparently does not improve the
body and texture of baker's cheese which is practically free from fat
(38) and contains a maximum of 80 per cent moisture.
3.) Males—222mm.

In the manufacture of cream cheese only one standardized mix was
used and it contained 16.0 per cent butterfat. Each of the nine mono-
glycerides listed in Table I were used in the manufacture of cream cheese.
The optimum amount was determined to be 0.2 per cent for maximum.improve-
'ment in body and texture. Higher concentrations introduced a bitter
flavor and interfered with drainage of the cheese.

The control and experimental samples of cheese in each trial were
drained to within one per cent moisture content of each other, if
possible, so that comparative rheological measurements could be made
and interpreted. The pH of the fresh cream cheese was 4.5 to 4.65.
Syneresis studies indicated that whey was liberated from cream.cheese
containing the 18-85 monoglyceride 24 hours earlier than from other cream
cheese samples. Other experimental cheese held at 500 F. did not eXpel
whey any faster than the corresponding controls.

The containers of refrigerated cream cheese were placed at room
temperature for 4 to 5 hours so that the temperature of the cheese
could equilibrate to 70° F. for rheological measurements. Rheological
measurements were'made on four samples from each vat of cream cheese.

The results of the four penetrometer readings were averaged, except

occasional results were discarded which were obviously adventitious and

20
were attributed to air pockets in the cheese. When this occurred only
three readings were averaged.

Two monoglycerides, 80 and 18-85, caused cheese to expel whey ex-
cessively when warmed to 70° F. for rheological measurements, but at
refrigeration temperatures cream cheese containing the 80 monoglyceride
did not appear to expel whey any faster than other samples of cheese.

The 18-85 sample of cream cheese listed in Trial V of Table IV contain-
ed 0.5 per cent locust bean.gum, which prevented the cheese from
expelling whey excessively at room temperature.

Results listed in Table IV indicate that rheological measurements
varied, but generally the samples of cream cheese containing monogly-
cerides had a higher penetrometer reading than the control samples,
indicating that the experimental samples of cheese were softer. Cream
cheese containing high moisture or fat should have a higher penetro-
meter reading than cheese containing less moisture or fat. Cream cheese
samples listed in Trials III, IV (except the 18-30 sample) and V of
Table IV have similar fat and moisture contents for a given trial.
Penetrometer readings of the cheese listed in the three trials mentioned
above indicate that the 18-00 monoglyceride produced a softer cheese
than any of the other monoglycerides used.

In this experiment samples of cream cheese containing monoglycerides
were smoother in body and texture than the corresponding controls; how-
ever, the addition of monoglycerides to the mix resulted in a soft cheese
in some instances. The cheese samples containing the 18-00 and 8-20 mono-
glycerides (Trial I of Table IV) were extremely smooth, but sometimes
too soft and gummy. The l8h00 monoglyceride resulted in a slightly

smoother cream cheese than any of the other monoglycerides used.

21
TABLE IV
EFFECT OF 0.70 PER CENT I-IOI‘IOGLYCEFIDE ON

BODY AND TEXTURE OF CFEAM CPU'ESE

 

 

‘—

Total Solids Acidity Hoisture Penetrometer Body Fat in

Sample in Raw Milk of Mix in Cheese Reading and Cheese
(%) (%) (%) (0.1 Y3) Texture (%)
_ Score

 

Trial No. I

 

 

 

 

 

 

 

 

 

 

 

 

Control 23.51 0.65 54.60 242.5 7.50 33.8

18-00 23.51 0.65 53.84 278.0 6.50 37.8

8-20 23.51 0.65 54.71 234.7 7.25 35.5

._;8—85 23-51 0.65 52-55 218.3 7.25 .34.4
Trial No. II

Control 23.79 0067 54.95 236.7 7.50 3403

18—30 23.79 0.67 53.37 246.0 8.00 35.8

18-40 ?3.79 0.67 5?.15 245.3 8.00 35.8

_lB-85 23.79 0.67 54.86 264.7 7.75 33.3
Trial No. III

Control 24.06 0.6? 51.99 230.3 7.50 37.1

80 24.06 0.62 51.81 260.0 7.25 36.9

84 24.06 0.62 52.44 249.0 7.20 37.2

_ 300 24436 0.62 5?.00 22.3 7.50 36L6
Trial No. IV

Control ?4.2? 0.60 50.06 221.3 7.00 38.4

18-00 24.22 0.60 50.34 257.0 7.00 38.1

18-30 24.2? 0.60 49.44 271.0 8.00 37.8

18-85 24.22 0.60 450.34 253.6 7.50 439.1
TrialANo. V

Control 24.22 0.65 54.75 337.0 7.50 35.6

MM 24.2? 0.67 54.22 268.3 7.75 35.3

18435“ 24,2? 0,60 54.16 272.7 7.00. 34.8
”ELM

Control 23.50 0.65 52.74 220.3 7.50 35.5

18-00 93.50 0.65 ' 52.36 2123.0 7.00 37.3

 

* The sample of cheese containing the 18-85 monoglyceride also contained
0.5 per cent locust bean gum.

 

22

The addition of 18-40, 18-85, 8-20, new, 80, 84.and 300 monoglya
cerides produced cheese with a firmer body than the 18-00 monoglyceride.
Experimental samples of cream cheese containing the 18-30 and MFM mono-
glycerides were the most desirable because they possessed a smooth body
which was generally firmer than other samples of cheese.

The data in Table V show the results obtained when various amounts
of different monoglycerides were used in the manufacture of cream cheese.
The data indicate that the higher concentrations of monoglycerides (0.5
and 0.75 per cent) do not appreciably improve the smoothness of cream

cheese. Cream cheese containing either 0.5 or 0.75 per cent of the 18-00

 

monoglyceride would not drain to the legal moisture limit, and after

four days draining and pressing, liquid remained in the muslin'bags.

The same amount of rennet was added to each of the four batches of cheese
shown in.Trial I of Table V and the acidity developed uniformly, but

the cheese containing 0.5 and 0.75 per cent of the 18-00 monoglyceride
did not coagulate. The cooking process did not result in whey separation
in the cheese mix containing 0.5 and 0.75 per cent of the 18-00‘mono-
glyceride. When this mix was poured into muslin bags there was some
leakage which continued until the mix was cooled. After the mix was
cooled drainage virtually ceased and it was impossible to induce further
drainage, even when pressure was applied.

Control and experimental cream cheese containing 0.2 per cent mono-
glyceride required 30 to 48 hours to drain to a legal moisture content.
Seven days were required for cream cheese containing 0.5 per cent of
either 18-30 or 18-85 monoglyceride to drain to a legal moisture standard,
and nine days were required for cream cheese containing 0.75 per cent of

either of the monoglycerides to drain to a legal moisture content.

 

TABLE V
EFFECT OF 0.90, 0.50 AND 0.75 PER CENT I-ZONOGLYCEPLIDE

ON BODY AND TEXTURE OF CREAK CHFESE

 

 

Total Solids Acidity Moisture Penetrometer Body Fat in
Sample in Raw Milk of Mix in Cheese Reading and Cheese

 

 

 

 

 

 

 

 

 

(z) (z) (%) (0.1 m1) Texture (3%)?
Score
Trial N I 0)

Control 24.01 40.60 53.43 247.1 7.50 34.1
0.20 z 24.01 0.60 50.37 258.7 7.25 39.8
0.50 a: 24.01 0.60 56.26 . . at
Q 75 5 24.0; 0.6!) 53.17 i it w
k THWL
Control 24.06 1722 53.87 237.3 7.50 36.4
0.20 % 24.06 0.62 53.74 265.7 8.00 37.5
0.50 3 24.06 0.62 52.77 235.5 8.00 35.5
__ Trial No III Q8-85)
Control 23.73 0.63 33.86 225.0 7.50 35.9
0.20 % 23.73 0.63 54.30 239.5 8.00 35.5
0.50 a?) 23.73 0.63 54.21. 242.7 8.20 35.6
0.75 f4 23.73 0.63 54.08 279.0 7.00 35.6

 

* Data not obtained.

24

Penetrometer readings of the cheese listed in Table V indicate that
samples containing 0.75 per cent of a monoglyceride were softer than
other samples of cream cheese and this concentration of the 18-85 mono-
glyceride caused a bitter flavor (Trial III of Table V). Absolutely
no advantage was gained by incorporating more than 0.2 per cent of any
monoglyceride used in this experiment. I;

A spatula was used to spread four different samples of packaged
cream cheese (control, 18-00, 18-30 and 18-85) in order that the relative
smoothness could be observed in photographs (Figs. 1 to 4). The physical
and chemical characteristics of the four samples of cheese mentioned
above are described in Trial IV of Table IV.

Figure 5 shows the "Precision" Penetrometer used for making

rheological measurements of cream cheese.

 

Cheese plus 0.2 '.
18-00 monoglyceride

Cheese plus 0.2 % Cheese plus 0.2 1
18-m monoglyceride 18-85 monoglyceride

figures 1 to 1..

Control and experimental samples of cream cheese.

25

 

 

 

Figure 5. ' 'Precision" Penetrometer used for making
rheological .messm'ements.

DISCUSSION

1.) Neufchatel ghgggg tgialg.

The data in Table III indicate that the 18-30 (iodine no. 40) and
M—M monoglycerides produce the most desirable body and texture from the
standpoint of smoothness and firmness of the finished Neufchatel cheese.
The addition of the 18—00 monoglyceride to the initial mix produced an
extremely smooth Neufchatel cheese, but a weak body sometimes occurred
when the moisture content of this cheese was in the range of 63 to 65
per cent. Naturally a manufacturer may choose to drain Neufchatel cheese
to the moisture level mentioned above in order to obtain maximum profits.
Generally, when the moisture content of experimental cheese containing
0.15 per cent of the 18-00 monoglyceride was less than 63 per cent the
cheese was firm and smooth.

The 18-85 monoglyceride was equally as effective as the 18-30 and
M—M compounds in improving the body and texture of Neufchatel cheese.
However, cheese containing 0.15 per cent 18-85 monoglyceride sometimes
had a slight bitter flavor and this flavor was always present when 0.2
per cent of the monoglyceride was added. This flavor may not be due to
the monoglyceride,‘pg§ gg, but to trace impurities of free fatty acids
or fatty acid soaps in the monoglyceride.

When added at the 0.15 per cent concentration the monoglycerides
did not appear to have any effect on the rate of drainage of the Neuf-
chatel cheese. Cheese containing the 18—00 monoglyceride always appeared
to contain more moisture than was actually present, and because of this
characteristic the manufacturer may permit the cheese to drain to a

moisture content much below the legal standard. Other monoglycerides

27

28
are not so deceiving in this respect.

Apparently, because of the lower fat content, Neufchatel cheese
made from milk containing 3.5 per cent butterfat is coarser in body and
texture than cheese made from mix containing 5.0 per cent fat. However,
the addition of a monoglyceride to mix containing 3.5 per cent butterfat
resulted in a smoother body and texture than was obtained in cheese made
from mix containing 5.0 per cent fat and no monoglyceride.

Since the monoglycerides appeared to improve the body and texture
of Neufchatel cheese rore when a higher per cent fat was present in the
initial milk, it is apparent that the beneficial action of the monogly-
ceride must be associated with lipid material in order to produce its
effect on the finished Neufchatel cheese. An interesting study could
be made to ascertain if the fat actually does associate in some particular
fashion with the monoglyceride, and why this association produces the
smoother and sometimes softer body observed in such cheese.

2.) Eras-2mm.

It is noteworthy that the monoglycerides improved the smoothness of
cream cheese more than they did the smoothness of Neufchatel cheese. The
monoglycerides progressively improved the body and texture of the finished
cheese as the fat content of the initial mix was increased.

The fat content of the cream cheese was 10 to 15 per cent higher
than the fat content of Neufchatel cheese. Two-tenths per cent of the
18-85 monoglyceride produced a Litter flavor in Neufchatel cheese, but
not in cream cheese which fUrther indicates that the fat aids in masking
the bitter flavor introduced by certain monoglycerides, particularly 18-85.

The moisture content of the finished cream cheese in a given trial

could be controlled to a certain extent, but the fat content of the

29
finished cheese in a given trial was less precisely controlled because
of variable fat losses in draining. In fact, the fat content of the
samples in an individual trial sometimes varied as much as 2.0 per cent.
Trial VI of Table IV is an instance in which the fat content of‘two
samples of cheese varied more than one would anticipate.

At the concentrations used (0.2, 0.5 and 0.75 per cent) the mono-
glycerides apparently did not affect the fat content of the finished
cheese. Minor variations in the fat content of the samples of cream
cheese were attributed to the loss of small amounts of curd which was
sometimes pushed through the bags by pressure during drainage. Another
possible cause of variation in fat is that the monoglycerides present
in the samples of cheese may have been incompletely and variatfly'extract-
ed in the Mojonnier fat test.

The total solids content of the mix used in making cream cheese v
'varied as much as 0.72 per cent from one series of trials to another.

Two reasons for variations of the total solids of the initial mix are:
(1) variation in total SOlidS cantent of the milk, and (2) the fat
content of the standardized mix may have varied slightly above or below
16.0 per cent.

It is noteworthy that 0.5 per cent locust bean gum was more effective
than 0.1 per cent in preventing syneresis of cream cheese containing
the 18-85 monoglyceride. Possibly further investigation of other
stabilizers, used singly or in blends, would reveal better means of
preventing syneresis in cream cheese.

A few batches of cream cheese were "hot packaged" which eliminated
most of the visible whey expulsion. The monoglycerides produced the same

improvements in body and texture of both hot-rand cold-pack cream cheese.

30

Cream cheese generally requires 16 to 24.hours longer to drain to
a legal moisture content +han Neufchatel cheese and cream cheese must
contain 10 per cent less moisture than Neufchatel in order to be legal.
After two weeks storage at 500 F. there was no noticeable difference in
the flavor of control and experimental samples of cream cheese.

The data in Tables II, III, IV and V of this study indicate that
the higher the degree of unsaturation of a given monoglyceride (18-85)
used in the manufacture of Neufchatel and cream cheese, the firmer the
finished cheese. The higher the degree of saturation of a monoglyceride
(18-00) used in the manufacture of the above cheese, the smoother and
softer the finished cheese. Three monoglycerides used in this study

(18-30, 18-40 and MeM) resulted in maximum smoothness and firmness in

body and texture.

SUI ILARY

Fortyhfour batches of Neufchatel cheese were made from whole milk
containing either 3.5 or 5.0 per cent butterfat. Five different mono-
glycerides were used in the manufacture of this cheese. Each of the
monoglycerides improved the smoothness and spreadability of the finish-
ed cheese. Analyses were made on the cheese for pH and total solids
content.

Seventy-nine batches of cream cheese were made from milk containing
16 per cent butterfat. Nine different monoglycerides were used in the
manufacture of the cream cheese and each improved the smoothness and
spreadability of the finished cheese. The standardized milk was analyzed
for total solids. Cream cheese was analyzed for pH, fat and total solids.
Rheological measurements were made to determine the softness of the
finished cheese. One-tenth per cent of locust bean gum was used in the
manufacture of both varieties of cheese. The cheese samples were examined
by a panel of four experienced judges for flavor, body and texture.

In each trial the samples of cheese containing monoglycerides were
smoother in body and texture than corresponding controls. The optimum
amount of’monoglyceride to use in the manufacture of Neufchatel and cream
cheese was found to be 0.15 and 0.2 per cent, respectively. Propylene
glycol (1,2-propanediol) was a suitable vehicle for the incorporation
of the monoglycerides into the cheese mix. When 0.2 per cent of 1,2-
propanediol was added to cream cheese mix without any monoglyceride
there was no improvement in the body and texture of the cheese, indicating
that the improvement was entirely attributable to the monoglycerides.

The monoglycerides improved the body and texture of cheese made from a

31

32
high fat mix more than cheese made from a lower fit mix. When 0.2 per
cent 18-00 monoglyceride was used in the manufacture of baker's cheese
(skim milk Neufchatel) there was no improvement in body and texture of
the cheese, apparently because of the absence of fat. A bitter flavor
introduced by the 18-85 monoglyceride was less noticeable in cheese
made from:mix containing high per cent butterfat. Apparently fat tends
to mask the bitter flavor sometimes introduced by monoglycerides and
the monoglycerides associate with the butterfat in some manner to
improve the smoothness and spreadability of the finished cheese.

The addition of a monoglyceride such as 18-30, with an iodine number
of 40, results in a cheese with maximum smoothness and firmness in body
and texture. The higher the degree of saturation of the monoglyceride
added, the softer the finished cheese.

Results indicate that monoglycerides were more effective in im-
proving the body and texture of cream cheese than Neufchatel, apparently
because of the difference in fat content of the initial mixes.

Neufchatel and cream cheese samples were stored two weeks in a 50°
F. incubator for syneresis studies. Cheese containing the 18-85 mono-
glyceride expelled whey earlier than other experimental cheese. Loss
of whey was avoided in cream cheese containing 0.2 per cent of the 18-85
'monoglyceride when the amount of locust bean gum was increased from

0.1 to 0.5 per cent.

10.

ll.

12.

13.

11..

15.

16.

LITERATURE C ITED

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. .Vi