586
Views
6
CrossRef citations to date
0
Altmetric
Original Articles

Physical and sensory characteristics of processed Ras cheese spreads with formulated emulsifying salt mixtures

, , &
Pages 15-36 | Received 25 Mar 1999, Accepted 05 Sep 1999, Published online: 02 Sep 2009
 

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 + Na‐polyphosphate, (ii) Na‐pyrophosphate + Na‐polyphosphate + Na‐tripolyphosphate, and (iii) Na‐pyrophosphate + Na‐polyphosphate + Na‐orthophosphate + Na‐tripolyphosphate. The control cheese spreads were also made with commercial emulsifying salts, Joha S10, S9s, and NO. Water activity, oil index, meltability, flow behavior, color parameters and sensory evaluations for the resultant processed cheese were studied. Cheeses showed slight differences in water activity while the differences were significant in oil index and meltability values. Shear stress of the processed cheese samples measured at 60°C was different from that of the control. It was dependent upon the individual salts in emulsifying mixture. Spreadable Ras cheese was shinier in treatment (iii) and exhibited darker color in samples stored at room temperature (20°C). Sensory evaluation showed that all cheeses were acceptable but the mixtures (i) 70:30, (ii) 60:30:10, and (iii) 50:20:20:10 produced the most acceptable processed cheese.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.