CHEMICAL PROPERTIES of PROCESSED RAS CHEESE SPREADS AS AFFECTED BY EMULSIFYING SALT MIXTURES

Abstract

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.

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Quality Evaluation of Processed Cheese Made From Milk of Ewes Fed Diets Supplemented With Moringa Oleifera or Echniacea Purpurea

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The effect of selected phosphate emulsifying salts on viscoelastic properties of processed cheese

“…The pH of processed cheese increased gradually with the decrease of polyphosphate content and with the rise of orthophosphate or diphosphate amount in the blend. Abdel-Hamid, El-Shabrawy, Awad, and Singh (2000) report the same trend of pH changes in processed cheese made with the Table 3 The values of storage modulus, loss modulus, loss tangent, gel strength and interaction factor for the reference frequency 1 Hz in tested processed cheese prepared with various sodium salts of phosphates (Groups I and II) a . ), loss modulus (G 00 ), gel strength (A F ) and interaction factor (z) are expressed as mean AE standard deviation; tan d ¼ G 00 /G 0 .…”