کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
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2434140 | 1553686 | 2015 | 7 صفحه PDF | دانلود رایگان |
Ternary mixtures consisting of phosphate and citrate emulsifying salts were studied for their impact on selected textural properties (especially hardness) of processed cheese spreads over a 30 day storage period at 6 ± 2 °C. Two different groups of samples were manufactured, one with pH adjustment (target values within the interval of 5.60–5.80) and one without pH adjustment. When binary mixtures with trisodium citrate (TSC) and tetrasodium diphosphate (TSPP) were used (with zero content of the other salts tested in the ternary mixture), the products consisting of TSC and TSPP at a ratio of approximately 1:1 were the hardest. Increasing the content of TSC, TSPP and/or sodium salt of polyphosphate and decreasing that of disodium hydrogen phosphate (DSP) in ternary mixtures resulted in the increasing of the hardness of processed cheese. The absolute values of processed cheese hardness significantly changed as a result of pH adjustment.
Journal: International Dairy Journal - Volume 44, May 2015, Pages 37–43