Emulsifying Salts Influence on Characteristics of Cheese Analogs from Calcium Caseinate

Abstract

Cheese analogs were prepared from calcium caseinate, butter oil and emulsifying sodium salts (ES). Increasing ES levels gave cheese analogs with higher pH, degree of casein dissociation and degree of fat emulsification than the control without ES. Firmness of cheese analogs first increased, then decreased when the ES level was increased from 1 to 3%. Effects depended on the degree of polymerization of phosphate salts. Sodium citrate (>l%) or Na2HP0., (>2%) made cheese analogs more able to melt upon reheating. Melting ability correlated with high pH, soft texture, high degree of casein dissociation and low degree of fat emulsification.

Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese

“…The DSP:TSC ratio of 1:1 approximates very closely to the ratio used in imitation cheese manufacture in our laboratory (MontesinosHerrero et al, 2006;Noronha et al, 2008;El-Bakry et al, 2010a,b), and represents the ES formulation widely used for process and imitation cheese (Cavalier-Salou and Cheftel, 1991;Savello et al, 1989). Therefore, in the present study, the results of the 1:1 ratio represent a 'standard', which was compared to other DSP:TSC ratios.…”

“…During manufacture, this role primarily involves calcium sequestering and pH control leading to the hydration and dispersion of casein, which in turn allows it to act as emulsifying agent ultimately resulting in the formation of a homogeneous cheese structure (Caric and Kaláb, 1987;Berger et al, 1989). After manufacture, cheese functionalities, such as texture and melting properties, are also affected by the ES (Cavalier-Salou and Cheftel, 1991;El-Bakry et al, 2010a).…”

Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties

“…7) at reduced ES levels may be related to the observed decrease in fat globule sizes. Similarly, Cavalier-Salou and Cheftel (1991) reported that at decreased ES, hardness of imitation cheese increased and meltability decreased due to increased manufacturing times. Shirashoji et al (2006) also reported that high firmness and low melting values in process cheese were associated with small fat globule sizes.…”

Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk

“…The physicochemical properties, and the textural and microstructural characteristics of mozzarella cheese are affected by several variables involved in processing, such as milk composition, whey pH prior to stretching, straining time and temperature, and storage conditions (Cavalier-Salou & Cheftel, 1991;Ennis & Mulvihill, 1999;Hennelly et al, 2005;Lee et al, 2004). However, the whey pH at draining is the most influential variable in the ability of the curd to be laminated and stretched in hot water (Yazici et al, 2010), determining the point at which the yarn is possible.…”