April 15/Food Business Week -- "This study evaluated the effect of pH on the microstructure of cream cheese and compared pH-induced changes in its microstructure with concomitant changes in cheese firmness and meltability. On four different days, experimental batches of cultured hot pack cream cheese were manufactured and analyzed for initial chemical composition," explain scientists in Campinas, Brazil.
"The cheeses were then sectioned into samples that were randomly assigned to seven different treatment groups. Three groups were exposed to ammonia vapor for 1, 3 and 5 minutes to increase the pH; three groups were exposed to acetic acid vapor for 30, 60 and 90 minutes to decrease the pH; and one unexposed group served as the control. After equilibration at 4 degrees C, samples were analyzed for pH, firmness, meltability and microstructure by scanning electron microscopy.