A B S T R A C TDifferent hydrocolloids were examined as possible replacements for traditional phosphate-and citrate-based emulsifying salts in processed cheese production. The following hydrocolloids (at concentrations in the final product of <1.0%, w/w) were chosen: modified starch (with bound sodium octenyl succinate), low methoxyl pectin (alone or combined with lecithin), locust bean gum, K-carrageenan and L-carra-geenan. The products were assessed by sensory analysis, microscopic image analysis and dynamic oscillatory rheometry. Modified starch, locust bean gum and low methoxyl pectin could not be recommended as replacements for traditional emulsifying salts. Model processed cheeses without traditional emulsifying salts of 40% (w/w) dry matter and 55% (w/w) fat-in-dry matter containing 1.0% (w/w) iccarrageenan or i-carrageenan were found to be homogeneous, however the products were hard with fracturable texture.

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The aim of this work was to examine the effect of a different dry matter (DM) contents (35 and 45% wt/wt) and fat in DM contents (40 and 50% wt/wt) on the textural and viscoelastic properties and microstructure of model processed cheeses made from real ingredients regularly used in the dairy industry. A constant DM content and constant fat in DM content were kept throughout the whole study. Apart from the basic chemical parameters, textural and viscoelastic properties of the model samples were measured and scanning electron microscopy was carried out. With increasing DM content, the rigidity of the products increased and the size of the fat globules in the model samples of the processed cheeses decreased. With increasing fat in DM content, the rigidity of the processed cheeses decreased and the size of the fat globules increased.