Abstract:Processed cheese spreads were produced using Ras cheese and various emulsifying salt mixtures. Acidified Ras cheese (2 months old) was used as the cheese base and blended with following emulsifying salt mixtures: (i) Na-pyrophosphate + Napolyphosphate, (ii) Na-pyrophosphate + Na-polyphosphate + Na-tripolyphosphate, and (iii) Na-pyrophosphate + Na-polyphosphate + Na-orthophosphate + Natripolyphosphate. The control cheese spreads were also made with commercial emulsifying salts, Joha S10, S9s, and NO. Water acti… Show more
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