The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads

Authors

  • František Buňka Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Gabriela Nagyová Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Richados Nikolaos Salek Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Michaela Černí­ková Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n,
  • Helena Bacova Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Technology, Nám. T. G. Masaryka 5555, 767 01 Zlí­n
  • Stanislav Kráčmar Tomas Bata University in Zlí­n, Faculty of Technology, Department of Food Analysis and Chemistry, Nám. T. G. Masaryka 5555, 767 01 Zlí­n

DOI:

https://doi.org/10.5219/312

Keywords:

emulsifying salt, processed cheese spread, hardness, optical density

Abstract

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

Download data is not yet available.

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

2013-11-17

How to Cite

Buňka, F. ., Nagyová, G. ., Salek, R. N., Černí­ková, M. ., Bacova, H. ., & Kráčmar, S. . (2013). The effect of individual phosphate emulsifying salts and their selected binary mixtures on hardness of processed cheese spreads. Potravinarstvo Slovak Journal of Food Sciences, 7(1), 191–196. https://doi.org/10.5219/312

Most read articles by the same author(s)

1 2 3 > >>