Rheology and microstructure of processed Ras cheese spreads with formulated emulsifying salt mixtures*

Approved as journal paper number 15763 of Purdue University Agricultural Research Programs

Abstract

Processed cheese spreads were produced using Ras cheese as the cheese base with salt mixtures (i) Na‐pyrophosphate + Na‐polyphosphate, (ii) Na‐pyrophosphate + Na‐polyphosphate + Na‐tripolyphosphate, and (iii) Na‐pyrophosphate + Na‐polyphosphate + Na‐orthphosphate + Na‐tripolyphosphate. For comparison, cheese spreads were also made with commercial emulsifying salts JOHA S10, S9 special, and NO. Texture profile analysis showed that the values of chewiness, gumminess, adhesiveness, and hardness were significantly different for various treatments. Also, the texture profile values increased upon storage and were highest in the samples stored at room temperature. The light microscopy photographs indicated different emulsification degree with various emulsifying salt mixtures. These observations were also confirmed with the image analysis and Transmission Electron Microscopy.

Notes

Approved as journal paper number 15763 of Purdue University Agricultural Research Programs