Small scale imitation cheese manufacture using a Farinograph

Imitation cheeses with moisture levels of 48, 50 and 52 g/100 g were manufactured on a small-scale using a Farinograph. The batch size and mixing speed were optimised at 800 g and 50 rpm, respectively, based on observations during manufacture and torque profile obtained. Subsequently, the texture, meltability and water mobility (by NMR relaxometry) of Farinograph cheeses were compared to cheeses of similar composition made in a Blentech, a traditional pilot-scale cooker. Although Farinograph cheeses tended to have lower hardness and heat-induced flowability values than Blentech cheeses, the response of both parameters to changes in moisture content was similar. In addition, no significant differences (p ≤ 0.05) in dynamic rheology parameters, water activity and NMR T2 relaxation times between cheeses of both mixers were found. This suggests that the Farinograph is a suitable instrument for small-scale manufacture of imitation cheese which is representative of that made in a traditional pilot-scale cooker.