Page1 Effect of Heat on Varieties of Cheese and Cheese Products INTRODUCTION Cheese is a preserved food, made from either

the solid portion or curd from milk and is frequently used in many types of food preparations. They are classified according to the manner they are produced in, which affect the appearance, flavor, aroma, and textures of the cheese. Familiarity with specific traits of various classification groups was helpful prior to performing the laboratory experiments due to the particular objectives of both sections. (Walter & Beathard, 2011, p 73). The purpose of the first section of the laboratory experiment was to observe the effects of heat on both natural and processed cheeses. When placing the cheese under the broiler, observations of the presence of fat separation and stringiness were made, as well as general appearance. The labels were also reviewed in order to record fat and moisture content percentages, and whether or not an emulsifier was present. The second section of the laboratory experiment required the use of two shredded cheese variations in order to gain experience in the preparation of cheese sauces. Comparisons between sauces using either fat-free cheddar cheese or natural cheddar cheese were observed and recorded. The effects of added acid or alkaline ingredients on both cheese sauces were observed, compared and recorded as well. METHODS Basic Procedure Used to Evaluate the Effect of Heat on Cheese 1. Read labels of each cheese variation and record the % fat, % moisture and presence of an emulsifier. a. Variations: 1. Mild Cheddar Cheese 2. Sharp Cheddar Cheese (aged 6 mo.) 3. New York Extra Sharp Cheddar Cheese (aged 9 mo.) 4. Vermont Extra Sharp Cheddar Cheese (aged 12 mo.) 5. American Singles Processed Cheese

Page2 6. Velveeta Processed Cheese Food 7. Easy Cheese Processed Cheese Spread 8. Fat-Free American Singles Processed Cheese 2. Line a baking sheet with aluminum foil and place one (1/8 x 1 x 2) slice of cheese on one cracker (one cracker for each cheese variation). 3. Broil the samples 6-8 below the broiler until the cheeses melt. 4. Remove the baking sheet, place on countertop to observe and note the appearance, absence or presence of stringiness. Basic Procedure Used to Prepare and Evaluate Cheese Sauces 1. Melt 2 T. butter in a small saucepan. 2. Blend in 2 T. flour and t. salt. 3. Add 1 c. milk, blend well, and cook over medium heat until the mixture thickens. Stir continuously. Continue cooking over low heat for 2 minutes, still stirring continuously. 4. Transfer the white sauce to the top of a double boiler. Be sure the water in the bottom of the double boiler is boiling. 5. Add 3 oz. shredded cheese (TWO VARIATIONS) to the white sauce. Stir constantly. Heat until the cheese is well blended and the sauce is homogenous. Record the time required for the cheese to blend in Table D-1. 6. Determine the pH of the cheese sauce with pH paper. Evaluate the sauce for appearance, consistency, and flavor and record observations and the pH in Table D-1. 7. Divide the cheese sauce into thirds. To one portion, add 1 t. baking soda. To a second portion, add 1 t. cream of tartar. If no effect is observed, heat the two sauces with the added acid and alkali slowly at low heat. Observe the effects and record observations in Table D-1. 8. Determine the pH of the cheese sauces with added acid and alkali and record observations in Table D-1. a. Variations: 1. Shredded Natural Cheddar Cheese (3 oz.) 2. Shredded Fat-Free Cheddar Cheese (3 oz.)

DATA/RESULTS See Table B-1: Effect of Heat on Cheese Products to observe the effect of heat on natural and processed cheeses. See Table D-1: Evaluation of Cheese Sauces to observe comparisons between cheese sauces made with cheddar and fat-free cheddar cheese as well as compare effects of added acid/alkaline ingredients in cheese sauces.

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DISCUSSION Effect of Heat on Cheese Products The cheeses and cheese products all reacted to the heat differently as a result of differences in their compositions. When exposing cheeses to heat for a prolonged period of time, some of the moisture is lost and some of the proteins harden. The chemical composition of a cheese determines its functional properties and dictates how it will be used in food preparation. (Brown, 2011, p 242). While observing the cheeses as they were being heated, the natural cheeses had the greatest tendency to brown, blister and separate, which is a characteristic of an increased period of time in aging. Additionally, the natural cheeses had an oily and shiny appearance due to the separation of fats. Processed cheeses were not as directly affected as natural cheeses were due to the presence of additives whose functions are to improve or maintain characteristics such as texture, color, uniform taste and creaminess and longer shelf life (Brown, 2011, p 241). Evaluation of Cheese Sauces Using shredded natural cheddar cheese and shredded fat-free cheddar cheese with a combination of other ingredients necessary for the preparation of a basic cheese sauce, created differences in characteristics such as blending time, appearance, consistency, and flavor. While conducting this section of the lab experiment, limitations of cooking with fat-free cheeses were observed. There was a direct relationship between increased fat composition and preferred characteristics including increased richness in flavor, and consistency. The fatfree cheddar produced less of an appealing flavor, but did happen to have a

Page4 decreased blending time in comparison to the natural cheddar cheese. The additions of acid and alkali seemed to have overall positive effects on the cheese sauces. When adding the acid, the filming on top of the natural cheddar cheese was inhibited. It also created a grainy texture in the fat-free cheddar cheese. Both reactions are examples of preservation of the cheese sauces because acid is used for pH control, flavor, and as a preservative because many bacteria are inhibited by low acidity (Brown, 2011, p 241). The alkali ingredient helped stabilize the overall consistency and appearance by creating a foamy and aerated effect in both cheese sauce variations.

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Page6 References

Brown, A.C. (2010). Understanding food, principles and preparation. (4th ed.). New York: Wadsworth Publishing.

Walter, J. & Beathard, K. (2011). Understanding food, principles and preparation lab manual. New York: Wadsworth Publishing.