Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity

Reducing salt in imitation cheese: Effects on manufacture and functional properties

“…Since casein hydration appeared to be higher during the manufacture of reduced NaCl cheeses, it may be that a more highly solubilised casein, in the case of the reduced NaCl matrix, allowed for fat incorporation to occur at an earlier stage of manufacture. These findings are consistent with previous studies, which suggest that increasing casein hydration facilitates the subsequent emulsification of fat and its incorporation into process and imitation cheese matrices (Dimitreli & Thomareis, 2009;El-Bakry et al, 2010a, respectively).…”

The effect of ternary emulsifying salt composition and cheese maturity on the textural properties of processed cheese

“…The lowest hardness of the processed cheeses in the case of a separately used monophosphate and the highest hardness in the case of an individually used polyphosphate are consistent with many studies, e.g., Dimitreli and Thomareis (2009), Gupta et al (1984), Lu et al (2008), Sádlíková et al (2010) and . A possible explanation for this trend could lie mainly in the abilities of DSP, TSPP and POLY to disperse the insoluble casein matrix, which rising from an increasing number of phosphorus atoms linearly bound in a phosphate molecule.…”

“…5.6e6.0;Marchesseau, Gastaldi, Lagaude, & Cuq, 1997) because it was of interest to observe hardness, cohesiveness and relative adhesiveness of model samples without the influence of any other external factors (such as ionic strength). The same approach was also applied by Awad et al (2002Awad et al ( , 2004 and Dimitreli and Thomareis (2009).…”

“…When applying the individual phosphates, hardness of processed cheese samples was decreasing in the following order: polyphosphate > triphosphate > diphosphate > monophosphate (Dimitreli & Thomareis, 2009;Molins, 1991;Sádlíková et al, 2010). In binary mixtures of mono-, di-and triphosphates with polyphosphates, hardness of the samples increased with the increasing proportion of polyphosphate in the mixture .…”

“…The addition of emulsifying salts is essential for modifying the environment so that the caseins present may exert their natural emulsifying properties (Guinee et al, 2004;Mizuno & Lucey, 2005a;Mulsow, Jaros, & Rohm, 2007). Emulsifying salts are able to sequester calcium from the casein matrix and exchange it for sodium ions, which leads to a conversion of insoluble calcium paracaseinate into more soluble sodium paracaseinate that is not fixed in a three-dimensional network, but can move within the matrix and thus function as an emulsifier (Dimitreli & Thomareis, 2009;Guinee et al, 2004;Gupta et al, 1984;Lu, Shirashoji, & Lucey, 2008).…”