Processed Cheese and Cheese Analogues

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

“…Linear condensed phosphates undergo hydrolysis to various extents during processing (melting) and storage of processed cheese (Guinee et al, 2004). Hydrolysis of polyphosphates proceeds rapidly to give triphosphates and diphosphates, and then, more slowly, to form monophosphates and it causes a significant hardening of processed cheese (Guinee et al, 2004;Kapoor & Metzger, 2008;Mulsow et al, 2007;Schär & Bosset, 2002). Products of hydrolysis, mainly triphosphates, possess high ability to aggregate casein, which leads to formation of a more rigid and elastic product (Guinee et al, 2004;Mizuno & Lucey, 2005).…”

“…The values of pH of model processed cheese increased due to various phosphates usage in the following order: PoP < Na 2 HPO 4 < Na 5 P 3 O 10 < Na 4 P 2 O 7 < Na 3 PO 4 . Generally, it can be said that sodium salts of phosphates change the pH of the cheese blend (they usually cause increase of blend pH) and contribute to pH stabilisation due to their buffering capacity (Guinee et al, 2004;Molins, 1991;Mulsow et al, 2007).…”

“…Moreover, this emulsifying salt (alone) failed to give stable emulsion; this sample exhibited water separation and oilingoff. According to Marchesseau et al (1997) and Mulsow et al (2007), low pH (4.8e5.2) usually yields short, crumbly and granular cheeses with high susceptibility to fat separation. The above mentioned phenomena can be probably elucidated by very low pH value which is very close to isoelectric point of caseins and thus attractions between proteins can lead to the increase of casein aggregation.…”

“…Their important role is to enhance the emulsifying capability of cheese proteins by removing calcium from caseins and by peptizing, hydrating and dispersing the protein. Additional effects the above salts show are pH increase (in the majority of cases) and buffering, stabilisation of oil-in-water emulsion and structure formation (Guinee et al, 2004;Mulsow, Jaros, & Rohm, 2007). However, only limited information about the effect of individual phosphate emulsifying salts and the effect of binary mixtures of individual phosphates on viscoelastic properties of processed cheese has been found in available literature.…”

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

“…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).…”