A Statistical Analysis of Creaming Variables Impacting Process Cheese Melt Quality

Although many variables influence the melt quality of finished processed cheese, this investigation focused on mechanical and thermal energy transport involved during the creaming process. To simulate commercial processing, a pilot scale 10‐gallon (0.04m3), dual ribbon blender was equipped with a thermal control system and a 0.75 hp (559.27 W) electrical motor. An experimental design consisted of three temperatures (75, 80, 85C), three mixing rates (50, 100,150 RPM), and six durations (1, 5, 10, 15, 25, 35 min). Quantified process variables included: process strain and thermal history, and total, instantaneous, and change in mechanical energy. The Schreiber melt test was used to examine the relationship between the processing parameters and melt performance. A statistical analysis revealed significant parameter estimates (P < 0.0001) for each quantified variable in a general linear model. The process cheese industry will gain insight into controlled manufacturing conditions to deliver desired melt functionality.