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International Journal of Food Properties Volume 12, 2009 - Issue 1: Rheology and Texture of Food
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Original Articles

Instrumental Textural and Viscoelastic Properties of Processed Cheese as Affected by Emulsifying Salts and in Relation to its Apparent Viscosity

Georgia Dimitreli Department of Food Technology, Alexander Technological Educational Institute (A.T.E.I.) of Thessaloniki, Thessaloniki, Greece
&
Apostolos S. Thomareis Department of Food Technology, Alexander Technological Educational Institute (A.T.E.I.) of Thessaloniki, Thessaloniki, GreeceCorrespondence[email protected]
Pages 261-275 | Received 26 Sep 2007, Accepted 08 Jun 2008, Published online: 08 Jul 2010

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Jiajia Shan, Yituo Zhang, Jing Liang & Xue Wang. (2020) Characterization of the Processing Conditions upon Textural Profile Analysis (TPA) Parameters of Processed Cheese Using Near-Infrared Hyperspectral Imaging. Analytical Letters 53:8, pages 1190-1203.
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Wei Fu, Yurika Watanabe, Hayaka Satoh, Keita Inoue, Natsumi Moriguchi, Kazunao Fusa, Yuya Yanagisawa, Takaaki Mutoh & Takashi Nakamura. (2018) Effects of emulsifying conditions on creaming effect, mechanical properties and microstructure of processed cheese using a rapid visco-analyzer. Bioscience, Biotechnology, and Biochemistry 82:3, pages 476-483.
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A. Sadat, H. Ezzatpanah & H. Bakhoda. (2017) Solubility and structure of milk powders manufactured with the addition of disodium phosphate and tetrasodium pyrophosphate mixtures. International Journal of Food Properties 20:11, pages 2645-2657.
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Shabbir Ahmad, Masood Sadiq Butt, Imran Pasha & Aysha Sameen. (2016) Quality of Processed Cheddar Cheese as a Function of Emulsifying Salt Replaced by κ-Carrageenan. International Journal of Food Properties 19:8, pages 1874-1883.
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Dorra Ghorbel, Nasreddine Ben Bettaïeb, Faten Ghrib, Mourad Ben Slema & Hamadi Attia. (2016) Textural Properties of Commercial Processed Cheese Spreads: Instrumental and Sensory Evaluations. International Journal of Food Properties 19:7, pages 1513-1521.
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Ajaypal Singh, Monika Sharma & H. S. Ramaswamy. (2015) Effect of High Pressure Treatment on Rheological Characteristics of Egg Components. International Journal of Food Properties 18:3, pages 558-571.
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František Bunka, Vendula Pachlová & Lenka Nenutilová. (2013) Texture Properties of Dutch-Type Cheese as a Function of Its Location and Ripening. International Journal of Food Properties 16:5, pages 1016-1027.
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Hong-Hua Xu, Yin-Yuan He, Xin-Huai Zhao & Tie-Jing Li. (2013) Variations of Hausdorff Dimension and Selected Textural Indices of Cheddar and Gouda Cheeses During Storage. International Journal of Food Properties 16:1, pages 81-90.
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Qai‐Yeing Lim & Lai‐Hoong Cheng. (2023) A review on stringiness property of cheese and the measuring technique. Journal of Texture Studies.
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Gülden KEKİK & Hayri COŞKUN. (2023) Satışa Sunulan Bazı Peynirlerde Taklit ve Tağşiş DurumuImitation and Adulteration Status of Some Cheeses Sold in Markets (Turkey). Akademik Gıda 21:3, pages 301-311.
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Chandni Dularia, Ganga Sahay Meena, Shamim Hossain, Yogesh Khetra & Sumit Arora. (2023) Effect of emulsifying salts on functional, textural and rheological properties of milk protein concentrate 80 (MPC80) based processed cheese product. Food Hydrocolloids 142, pages 108842.
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Gaurav Kr Deshwal, Laura G. Gómez-Mascaraque, Mark Fenelon & Thom Huppertz. (2023) A Review on the Effect of Calcium Sequestering Salts on Casein Micelles: From Model Milk Protein Systems to Processed Cheese. Molecules 28:5, pages 2085.
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Hemant Gawande, Sumit Arora, Vivek Sharma, Ganga S Meena & Ashish K Singh. (2022) Functional characterisation of buffalo milk protein co‐precipitate. International Journal of Dairy Technology 75:4, pages 892-901.
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Vendula Kůrová, Richardos Nikolaos Salek, Michaela Černíková, Eva Lorencová, Ludmila Zalešáková & František Buňka. (2022) Furcellaran as a substitute for emulsifying salts in processed cheese spread and the resultant storage changes. International Journal of Dairy Technology 75:3, pages 679-689.
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Hemant Gawande, Sumit Arora, A.K. Singh & Vivek Sharma. (2022) Process optimization for production of spray-dried buffalo milk protein co-precipitate with enhanced solubility. Applied Food Research 2:1, pages 100062.
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Imène Felfoul & Hamadi Attia. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 249 269 .
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Richardos N. Salek, František Buňka & Michaela Černíková. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 79 113 .
Oznur Cumhur & Meral Kilic-Akyilmaz. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 269 295 .
Apostolos S. Thomareis & Georgia Dimitreli. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 295 349 .
Michaela Černíková, František Buňka & Richardos N. Salek. 2022. Processed Cheese Science and Technology. Processed Cheese Science and Technology 211 248 .
Richardos Nikolaos Salek, Michaela Černíková, Eva Lorencová, Vendula Pachlová, Vendula Kůrová, Jana Šenkýřová & František Buňka. (2020) The impact of Cheddar or white brined cheese with various maturity degrees on the processed cheese consistency: A comparative study. International Dairy Journal 111, pages 104816.
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Wei Wei & Hiroyuki Yano. (2020) Development of “New” Bread and Cheese. Processes 8:12, pages 1541.
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Richardos Nikolaos Salek, Eva Lorencová, Zuzana Míšková, Zuzana Lazárková, Vendula Pachlová, Richard Adámek, Karla Bezděková & František Buňka. (2020) The impact of Chios mastic gum on textural, rheological and melting properties of spread-type processed cheese during storage. International Dairy Journal 109, pages 104755.
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Bartosz G. Sołowiej, Maciej Nastaj, Jagoda O. Szafrańska, Siemowit Muszyński, Waldemar Gustaw, Marta Tomczyńska-Mleko & Stanisław Mleko. (2020) Effect of emulsifying salts replacement with polymerised whey protein isolate on textural, rheological and melting properties of acid casein model processed cheeses. International Dairy Journal 105, pages 104694.
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Richardos Nikolaos Salek, Martin Vašina, Lubomír Lapčík, Michaela Černíková, Eva Lorencová, Peng Li & František Buňka. (2019) Evaluation of various emulsifying salts addition on selected properties of processed cheese sauce with the use of mechanical vibration damping and rheological methods. LWT 107, pages 178-184.
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Azin Sadat, Hamid Ezzatpanah & Hossein Bakhoda. (2018) Rheological properties of instant milk-based puddings prepared with emulsifying salt-containing milk powders. International Journal of Dairy Technology 71:3, pages 791-800.
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Michaela Černíková, Jana Nebesářová, Richardos Nikolaos Salek, Romana Popková & František Buňka. (2018) The effect of rework content addition on the microstructure and viscoelastic properties of processed cheese. Journal of Dairy Science 101:4, pages 2956-2962.
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Lata Ramchandran, XiaoXia Luo & Todor Vasiljevic. (2017) Effect of chelators on functionality of milk protein concentrates obtained by ultrafiltration at a constant pH and temperature. Journal of Dairy Research 84:4, pages 471-478.
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Richardos Nikolaos Salek, Michaela Černíková, Vendula Pachlová, Zuzana Bubelová, Veronika Konečná & František Buňka. (2017) Properties of spreadable processed Mozzarella cheese with divergent compositions of emulsifying salts in relation to the applied cheese storage period. LWT 77, pages 30-38.
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Michaela Černíková, Richardos Nikolaos Salek, Dana Kozáčková, Hana Běhalová, Ludmila Luňáková & František Buňka. (2017) The effect of selected processing parameters on viscoelastic properties of model processed cheese spreads. International Dairy Journal 66, pages 84-90.
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R.N. Salek, M. Černíková, S. Maděrová, L. Lapčík & F. Buňka. (2016) The effect of different composition of ternary mixtures of emulsifying salts on the consistency of processed cheese spreads manufactured from Swiss-type cheese with different degrees of maturity. Journal of Dairy Science 99:5, pages 3274-3287.
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Irene McIntyre, Michael O’ Sullivan & Dolores O’ Riordan. (2016) Effects of calcium chelators on calcium distribution and protein solubility in rennet casein dispersions. Food Chemistry 197, pages 233-239.
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Richardos Nikolaos Salek, Michaela Černíková, Gabriela Nagyová, Dalibor Kuchař, Helena Bačová, Lucie Minarčíková & František Buňka. (2015) The effect of composition of ternary mixtures containing phosphate and citrate emulsifying salts on selected textural properties of spreadable processed cheese. International Dairy Journal 44, pages 37-43.
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František Buňka, Lucie Doudová, Eva Weiserová, Michaela Černíková, Dalibor Kuchař, Štěpánka Slavíková, Gabriela Nagyová, Petr Ponížil, Tomáš Grůber & Jaroslav Michálek. (2014) The effect of concentration and composition of ternary emulsifying salts on the textural properties of processed cheese spreads. LWT - Food Science and Technology 58:1, pages 247-255.
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Emir Beykont & Meral Kilic-Akyilmaz. (2014) Physical Properties of an Imitation Cheese as Affected by Emulsifying Salts and Citric Acid. Journal of Food Processing and Preservation 38:4, pages 1918-1925.
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G. Nagyová, F. Buňka, R.N. Salek, M. Černíková, P. Mančík, T. Grůber & D. Kuchař. (2014) Use of sodium polyphosphates with different linear lengths in the production of spreadable processed cheese. Journal of Dairy Science 97:1, pages 111-122.
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Clarissa R. da Cunha, Maria Regina Alcântara & Walkiria H. Viotto. (2012) Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of “Requeijão Cremoso” Processed Cheese Spreads. Journal of Food Science 77:8, pages E176-E181.
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M. El-Bakry, E. Duggan, E.D. O’Riordan & M. O’Sullivan. (2011) Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality. LWT - Food Science and Technology 44:10, pages 2012-2018.
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Eva Weiserová, Lucie Doudová, Lucie Galiová, Libor Žák, Jaroslav Michálek, Rahula Janiš & František Buňka. (2011) The effect of combinations of sodium phosphates in binary mixtures on selected texture parameters of processed cheese spreads. International Dairy Journal 21:12, pages 979-986.
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A. Y. Tamime, D. D. Muir, M. Wszolek, J. Domagala, L. Metzger, W. Kneifel, K. Dürrschmid, K. J. Domig, A. Hill, A. Smith, T. P. Guinee & M. A. E. Auty. 2011. Processed Cheese and Analogues. Processed Cheese and Analogues 245 340 .
M. El-Bakry, F. Beninati, E. Duggan, E.D. O'Riordan & M. O'Sullivan. (2011) Reducing salt in imitation cheese: Effects on manufacture and functional properties. Food Research International 44:2, pages 589-596.
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M. El-Bakry, E. Duggan, E.D. O’Riordan & M. O’Sullivan. (2011) Effect of chelating salt type on casein hydration and fat emulsification during manufacture and post-manufacture functionality of imitation cheese. Journal of Food Engineering 102:2, pages 145-153.
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M. El-Bakry, E. Duggan, E.D. O’Riordan & M. O’Sullivan. (2010) Effects of emulsifying salts reduction on imitation cheese manufacture and functional properties. Journal of Food Engineering 100:4, pages 596-603.
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Ranjitha Gracy T. Kalaivendan, Gunaseelan Eazhumalai & Uday Annapure. (2022) Impact of Pin-to-Plate Cold Plasma Depolymerization on the Gelation and Functional Attributes of Guar Seed Polymeric Galactomannan. SSRN Electronic Journal.
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