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

The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese

“…The phosphate ion-exchange ability increases with increasing P 2 O 5 content in the following order: monophosphate < diphosphate < triphosphate < polyphosphate (Bu nka et al, 2013;Guinee et al, 2004;Shirashoji, Jaeggi, & Lucey, 2006). El-Bakry et al (2011) and Mizuno and Lucey (2005) stated that trisodium citrate presents better calcium chelating ability and casein peptisation properties than do sodium mono-and diphosphates.…”

“…El-Bakry et al (2011) and Mizuno and Lucey (2005) stated that trisodium citrate presents better calcium chelating ability and casein peptisation properties than do sodium mono-and diphosphates. The effect of the individual phosphates and composition of phosphate binary and ternary mixtures on textural properties of processed cheese has been previously studied (Bu nka et al, 2013;Dimitreli & Thomareis, 2009;El-Bakry et al, 2011;Lu, Shirashoji, & Lucey, 2008;S adlíkov a et al, 2010;Shirashoji et al, 2006;Weiserov a et al, 2011).…”

“…On the other hand, when polyphosphates are dominant in the binary and ternary mixtures, the hardness of the product increases (Bu nka et al, 2013;Weiserov a et al, 2011). According to Bu nka et al (2013), a specific ratio of DSP to TSPP exists that significantly affects textural parameters of processed cheese.…”

“…On the other hand, when polyphosphates are dominant in the binary and ternary mixtures, the hardness of the product increases (Bu nka et al, 2013;Weiserov a et al, 2011). According to Bu nka et al (2013), a specific ratio of DSP to TSPP exists that significantly affects textural parameters of processed cheese. Bu nka et al (2013) found that when the polyphosphate content was at low levels (less than 60%) and the ratio of DSP to TSPP ranged from 1:1 to 3:4, the hardness of the processed cheeses increased, while their cohesiveness and relative adhesiveness decreased.…”

Distribution of constrained maximum coordinates

“…The hardness, cohesiveness or adhesiveness of processed cheese was modelled for example in [1], [2], [3], [4], the hardness of meat in [5]. Besides of modelling the dependence of textural parameters on important factors the aim can be to find the extreme of modelled parameter.…”