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Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 month old) was used as the cheese base with salt mixtures (1) Na‐pyrophosphate + Na‐polyphosphate, (2) Na‐pyrophosphate + Na‐polyphosphate + Na‐tripolyphosphate, and (3) Na‐pyrophosphate + Na‐polyphosphate + Na‐orthophosphate + Na‐tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Total and soluble nitrogen (SN), peptization, ash, mineral, pH value, and potentiometric acid‐base titration for the processed cheese were studied. Ash, sodium and potassium contents showed a significant difference among the treatments. the pH values tended to decrease with increasing polyphosphate ratio in the salt mixture and with prolonging the storage period. the SN increased with increasing the pyrophosphate percent in the salt mixture and with higher pH value. the buffering capacity of cheese made of salt mixtures difsered from those made of the commercial mixtures, and it was correlated to the individual salts used in the mixture. The mixtures of (1) 70+30%, (2) 60+30+10% and (3) 50+20+20+10% can be recommended for producing the spreadable processed Ras cheese with acceptable chemical properties.

Processed cheese spreads were produced using Ras cheese as the cheese base with salt mixtures (i) Na-pyrophosphate + Na-polyphosphate, (ii) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (iii) Na-pyrophosphate + Napolyphosphate + Na-orthphosphate + Na-tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Texture profile analysis showed that the values of chewiness, gumminess, adhesiveness, and hardness were significantly different for various treatments. Also, the texture profile values increased upon storage and were highest in the samples stored at room temperature. The light microscopy photographs indicated different emulsification degree with various emulsifying salt mixtures. These observations were also confirmed with the image analysis and Transmission Electron Microscopy.