The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads
DOI:
https://doi.org/10.5219/312Keywords:
emulsifying salt, processed cheese spread, hardness, optical densityAbstract
The aim of this work was to observe the effects of emulsifying salts composed of trisodium citrate and sodium phosphates with different chain length (disodium phosphate (DSP), tetrasodium diphosphate (TSPP), pentasodium triphosphate (PSTP) and sodium salts of polyphosphates with 5 different mean length (n ≈ 5, 9, 13, 20, 28)) on hardness of processed cheese spreads. Hardness of processed cheese spreads with selected binary mixtures of the above mentioned salts were also studied. Measurements were performed after 2, 9 and 30 days of storage at 6 °C. Hardness of processed cheese increased with increase in chain length of individually used phosphates. Majority of applied binary mixtures of emulsifying salts had not significant influence on hardness charges in processed cheese spreads. On the other hand, a combination of phosphates salts (DSP with TSPP) was found, which had specific effect on hardness of processed cheese spreads. Textural properties of samples with trisodium citrate were similar compared to samples with DSP.Downloads
References
Abdel-Hamid, L. B., El-Shabrawy, S. A., Awas, R. A. 2000. Chemical properties of processed ras cheese spreads as affected by emulsifying salt mixtures. Journal of Food Processing and Preservation, vol. 24, no. 3, p. 191-208. https://doi.org/10.1111/j.1745-4549.2000.tb00413.x
Bayarii, S., Carconell, I., Costell., E. 2012. Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures. Journal of Dairy Science, vol. 95, no. p. 6926-6936. https://doi.org/10.3168/jds.2012-5711 PMid:22999281
Brickley, C. A, Govindasamy-Lucey, S. 2008. Influence of emulsifying salts on the textural properties of nongat process cheese made from direct acid cheese bases. Journal of Dairy Science, vol. 91, no. p. 39-48. https://doi.org/10.3168/jds.2007-0393 PMid:18096923
Buňka, F., Doudová, L., Weiserová, E., Kuchař, D., Michálek, J., Slavíková, Š., Kráčmar, S. 2012. The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads. International Journal of Food Science, vol. 47, no. 10, p. 2063-2071. https://doi.org/10.1111/j.1365-2621.2012.03070.x
Buňka, F., Doudová, L., Weiserová, E., Kuchař, D., Ponížil, P., Začalová D., Nagyová G., Pachlová, V., Michálek J. 2013. The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese. International Dairy Journal, vol. 29, no. 1, p. 1-7. https://doi.org/10.1016/j.idairyj.2012.09.006
Carić, M. Kaláb, M. 1997. Processed cheese products. Cheese: Chemistry, Physics and Microbiology, Vol. 2, Major Cheese Groups, 2nd ed. P. F. Fox, ed., Chapman & Hall, London, p. 467-505. ISBN 0-412-535106.
Cunha, C. R., Viotto, W. H. 2010. Casein peptization, functional properties, and sensory acceptance of processed cheese spreads made with different emulsifying salts. Journal of Dairy Science, vol. 75, no. 1, p. C113-C120. https://doi.org/10.1111/j.1750-3841.2009.01444.x PMid:20492141
Dimitreli, G., Thomareis, A. S. 2008. Effect of chemical composition on the linear viscoelastic properties of spreadable-type processed cheese. Journal of Food Engineering, vol. 84, no. 3, p. 368-374. https://doi.org/10.1016/j.jfoodeng.2007.05.030
El-Bakry, M., Duggan, E., O´Riordan, O´Sullivan, M. 2010. Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese. Journal of Food Engineering, vol. 102, no. 2, p. 145-153. https://doi.org/10.1016/j.jfoodeng.2010.08.012
ČSN EN ISO 5534, 2005. Sýry a tavené sýry - Stanovení obsahu celkové sušiny (Referenční metoda) [Cheese and processed cheese - Determination of total solid content (Reference method)]. Český normalizační institut, Praha.
Kalliappan, S., Lucey, J. A. 2011. Influence of mixtures of calcium-chelating salts on the physicochemical properties of casein micelles. Journal of Dairy Science, vol. 94, no. 9, p. 4255-4263. https://doi.org/10.3168/jds.2010-3343 PMid:21854899
Kapoor, R., L. E. Metzger, A. C. Biswan, Muthukummarappan, K. 2007. Effect of natural cheese characteristics on process cheese properties. Journal of Dairy Science, vol. 90, no. 4, p. 1625-1634. https://doi.org/10.3168/jds.2006-746 PMid:17369202
Kawasaki, Y. 2008. Influence of „creaming" on the properties of processed cheese and changes in the structure of casein during cheese making. Milchwissenschaft, vol. 63, no. 2. p. 149-152.
Lee, S. K., Anema, S., Klostermeyer, H. 2004. The influence of moisture content on the rheological properties of processed cheese spreads. International Journal of Food Science and Technology, vol. 39, no. 7, p. 763-771. https://doi.org/10.1111/j.1365-2621.2004.00842.x
Lee, S. K., Klostermeyer, H. 2001. The effect of pH on the rheological properties of reduced-fat model processed cheese spreads. LWT - Food Science and Technology. 2001, vol. 34, no. 5, p. 288-292. https://doi.org/10.1006/fstl.2001.0761
Lee, S. K., Huss, M., Klostermeyer, H. a Anema S. G. 2013. The effect of pre-denatured whey proteins on the textural and micro-structural properties of model processed cheese spreads. International Dairy Journal, vol. 32, no. 2, p. 79-88. https://doi.org/10.1016/j.idairyj.2013.04.006
Lu, Y., Shirashoji, N., Lucey J. A. 2008. Effects of pH on the textural properties and meltability of pasteurized process cheese made with different types of emulsifying salts. Journal of Food Science, vol. 73, no. 8, p. E363-E369. https://doi.org/10.1111/j.1750-3841.2008.00914.x PMid:19019107
Marchesseau, S., Gastaldi, E., Laguade, A., Cuq, J. L. 1997. Influence of pH on protein interactions and microstructure of process cheese. Journal of Dairy Science, vol. 80, no. 8, p. 1483-1489. https://doi.org/10.3168/jds.S0022-0302(97)76076-4
Mizuno, R., Lucey, J. A. 2005. Effects of emulsifying salts on the turbidity and calcium phosphate-protein interactions in casein micelles. Journal of Dairy Science, vol. 88, no. 9, 3070-3078. https://doi.org/10.3168/jds.S0022-0302(05)72988-X
Mizuno, R., Lucey J. A. 2007. Properties of milk protein gels formed by phosphates. Journal of Dairy Science, vol. 90, no. 10, p. 4524-4531. https://doi.org/10.3168/jds.2007-0229 PMid:17881673
Mulsow, B. B., Jaros, D., Rohm, H. Processed cheese and cheese analogues. 2007. Structure of Dairy Products. Blackwell Publishing Ltd., p. 210-235. ISBN 9780470995921.
Nagyová, G., Buňka, F., Kuchař, D., Grůber T. 2012. The effect of chain length of phosphate on texture properties of processed cheese. Mlékařské listy, no. 133, p. IV-VI.
Sádlíková, I., Buňka, F., Budinský, F., Voldánová, B., Pavlínek, V., Hoza. I. 2010. The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese. LWT - Food Science and Technology, vol. 43, no. 8, p. 1220-1225. https://doi.org/10.1016/j.lwt.2010.04.012
Shirashoji, N., Jaeggi, J. J., Lucey, J. A. 2010. Effect of sodium hexametaphosphate concentration and cooking time on the physicochemical properties of pasteurized process cheese. Journal of Dairy Science, vol. 93, no. 7, p. 2827-2837. https://doi.org/10.3168/jds.2009-2960 PMid:20630199
Weiserová, E., Doudová, L., Galiová, L., Žák, L., Michálek, J., Janiš, R., Buňka, F. 2011. The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. International Dairy Journal, vol. 21, no. 12, p. 979-986. https://doi.org/10.1016/j.idairyj.2011.06.006
Downloads
Published
How to Cite
Issue
Section
License
Authors who publish with this journal agree to the following terms:- Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
- Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
- Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).