Evaluation of formulation design on the physical and structural properties of commercial cream cheeses

This study investigated how the compositional properties and formulation design of commercial cream cheese products model influenced physical structural as compared to a composition. Of seven evaluated, three were block format (B), two spreadable (S) light (SL), with fat contents ranging from 13.7 35.7%. The majority indicated inclusion starter culture, all formulations contained one or more stabilisers. Protein/moisture (p/m) ratio, i.e. effective protein concentration in non-fat substance, was seen most strongly correlate material properties, positive slope for fracture stress (R2 = 0.808) modulus deformability 0.721). In terms outliers, datapoint SL2 on this versus p/m graph lower than its regression line, rationale is that content (13.7%) gave milkfat component at 10°C test temperature. B1, highest 0.17, had dense distribution larger globules coated proteins B2 B3. Fracture noted be higher full-fat cheese. products, elastic characteristics dominated viscous flow expected. Findings have demonstrated significant variance exists across commerical cheeses, which shows specific dependencies their formulation.