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Texture and Microstructure of Block Type Processed Cheese with Formulated Emulsifying Salt Mixtures

Authors
Journal
LWT - Food Science and Technology
0023-6438
Publisher
Elsevier
Publication Date
Volume
35
Issue
1
Identifiers
DOI: 10.1006/fstl.2001.0828
Keywords
  • Texture
  • Cheese
  • Electron Microscopy
  • Emulsifier

Abstract

Abstract Block-processed Ras cheese was produced with two salt mixtures: (1) Na-diphosphate+Na-polyphosphate+Na-tripolyphosphate in ratios 40 : 50 : 10, 30 : 40 : 30 & 30 : 30 : 40 and (2) Na-polyphosphate+Na-citrate+Na-orthophosphate+Na-diphosphate in ratios 50 : 20 : 20 : 10, 40 : 10 : 20 : 30 & 30 : 10 : 20 : 40. Commercial salts Joha SE and PZO were used for comparison, respectively. Texture profile analysis and microstructure (LM and TEM) of resultant cheeses were studied. Chewiness, gumminess, adhesiveness, and hardness showed a significant difference and the cheese samples exhibited higher values during storage. The values were highest in the samples stored at room temperature. Light microscopy photographs indicated different emulsification degree with various emulsifying salt mixtures. These observations were confirmed with the image analysis and TEM. Among the entire treatments, mixture (1) in ratio 30 : 40 : 30 and mixture (2) in ratio 40 : 10 : 20 : 30 gave the best and close texture to the commercial salts and can be recommended in the production of block processed cheese.

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