FLUORESCENCE IMAGE-ANALYSIS OF PROCESS CHEESE MANUFACTURED WITH TRISODIUM CITRATE AND SODIUM-CHLORIDE

Fluorescence imaging and cryomicrotomy were used to study the size and shape distribution of fat particles in a model process cheese product . The technique generated data with reproducibility and consistency as confirmed by the statistical results. The process cheese product was manufactured with Cheddar cheese, NaCl, and trisodium citrate in a bat ch-type, twin-screw process cheese cooker with 4.5-kg capacity. After reaching 65.5 degrees C, samples were collected from each batch at coo king times of 0, 5, 10, and 15 min. The geometry of fat particles (cir cularity and diameter of the area equivalent circle) from both types o f model process cheese was evaluated. Fat particles in the process che ese product that was manufactured with trisodium citrate were more cir cular than those in the process cheese manufactured with NaCl only. Th e diameter of the area equivalent circle of fat particles in process c heese containing trisodium citrate decreased and stabilized after 5 mi n of cooking time, but those in process cheese containing NaCl did not change.