Meltability and textural characteristics were evaluated in 48 batches of process Cheddar cheese prepared in pilot plant equipment. Correlation between melting spread at 139C and cohesiveness at 21C was positive and large. Prolongation of cooking up to 15 min at 74C lowered meltability and cohesiveness. Within the range of weighted average ages of cheese (3 to 5.8 mo), no relation between melting spread or cohesiveness and age was consistent.
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Harvey et al. (1982) studied this question.
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