What are
The thin slices® are a type of "melted cheese" invented and marketed by "Kraft Foods", a well-known American company.
Production
As mentioned above, the cheese slices are a type of "melted cheese". This category of dairy products is based on the recycling of various milk derivatives considered defective or near expiration and therefore NOT otherwise marketable. The composition of the thin slices depends on the nature of the raw material and the applied manufacturing parameters; for example, the thin slices® can be produced starting from a single cheese or from a mixed mixture of dairy products, with or without the integration of curds, butter, margarine, milk powders, whey and anhydrous proteins.
The cheese slices stand out (like all melted cheeses) from other dairy products by virtue of their high "solubility"; this characteristic is conferred by the use of the fusion salts which cancel the casein reticulum allowing the proteins to hydrate and become complex in homogeneous pastes. The management of this process distinguishes spreadable melted cheeses (formaggini) from thin slices® (more consistent but still fuse).
The various types of slices are obtained by adjusting the chemical-physical processes that take place during the production cycle; these are:
- Separation of calcium from casein proteins
- Hydrolysis of peptide complexes and protein dispersion
- Hydration and increase in the volume of colloidal particles
- Acid pH buffer
- Structuring by cooling.
The production of the slices® is done in an automated way. In a large container are added dairy products, water and melting salts (sodium citrates and polyphosphates); the mixture is then mixed and heated with stirring of the compound (at 75-100 ° C, up to a maximum of 120 ° C by means of injection or steam heat exchangers). This process generates "a food emulsion" in which the casein reticulum keeps uniformly dispersed: water, lipids and minerals. In the absence of fusion salts, the mixture of the sub-slices® would be separated into: water, fat and caseinic aggregates with an elastic and rubbery consistency (as happens at home level by melting traditional cheeses); on the contrary, the fusion salts allow partial substitution of the reticular calcium with sodium (originating the sodium caseinates) and confer the solubility and hydration to the caseins (stability of the emulsion). The quantity and the sodium / phosphorus ratio of the salts used in the mixture of the thin slices varies considerably according to the raw material and the pH of the dough; the latter, to obtain a good result, should reach between 5.6 and 5.7. As regards the choice of fusion salts for the sub-slices, taking into account that everything depends on the raw material of use, follows a very precise logic: the use of citrates in the absence of polyphosphates allows maintaining a stringy consistency, the high molecular weight polyphosphates are suitable for determining a high density, while low or medium molecular weight polyphosphates give a low consistency.
The national legislative regulation requires NOT to exceed a quantity of fusion salts equivalent to 3% of the total, of which at most 1.5% must consist of phosphates and polyphosphates; furthermore, it is necessary that the thin slices contain a minimum quantity of lipids equal to 35% of the dry substance.
In addition to choosing the right mix, adjust the pH and find the appropriate amount of added salts, to increase the consistency of the slices it is also possible to increase the cooling time of the food. In the production of cheese slices the use of nisin (produced by Streptococcus lactis ) as a preventive antibiotic of butyric bacteria is permitted.
Nutritional characteristics
Let's start by pointing out that the thin slices® are foods that contain significant amounts of food additives; among these, we especially remember the fusion salts: sodium and potassium polyphosphates, and sodium and potassium citrates ; there is no lack of antibacterials ( nisin and sorbic acid ), antifungals ( natamycin ), antioxidants ( ascorbic acid ), buffers ( disodium pyrophosphate ), anti-agglomerants ( colloidal silica ) etc. Reference standard: UEDM February 27, 1996. This wide range of additives, in addition to witnessing a considerable processing of the raw material, in predisposed subjects can determine some significant allergic reactions.
The cheese slices, as cheeses, are characterized by a fairly high energy intake; there are different types, therefore the following description will take into consideration the most "traditional" foods, excluding light, creamy, streamers, etc.
The cheese slices® are NOT suitable for overweight diet.
Specifically, the caloric density of the thin slices® is given mainly by fats which, although present in smaller quantities than proteins, have a higher energy importance; NB . there are also a few simple carbohydrates (lactose that makes them unsuitable for dieting against intolerance to this sugar). The prevalence of the fatty acids of the thin slices® is of the saturated type, an aspect which, associated with the moderate content of cholesterol, precludes its use in the diet of those suffering from hypercholesterolemia.
The cheese slices are rich (because added) of calcium, but the presence of high quantities of phosphorus could compromise their absorption and their metabolic destination for bone turnover; moreover, the high sodium concentrations make the cheese slices unsuitable for hypertensive feeding.
The slices contain good concentrations of vitamin B2 (riboflavin) and vit. A (retinol and retinol equivalent).
Bibliography:
- Chemistry and milk technology - C. Corradini - New techniques - pages 217: 218
- Microbiology and tacnica lactose -casearia. Quality and safety - G. Mucchetti, E. Neviani - New techniques - pag. 389
- Milk Science - C. Alais - New Techniques - Page 646: 648
- The consumer guide - D. Galiazzo - Deagostini - pag 433.
