Effect of cation, sodium or potassium, on casein hydration and fat emulsification during imitation cheese manufacture and post-manufacture functionality

Imitation cheeses (48 g moisture/100 g cheese), in which the salt (NaCl) and sodium emulsifying salts were partially or wholly replaced with their potassium equivalents were manufactured. The effect of the replacement on manufacture and post-manufacture functionality (microstructure, texture, flowability, dynamic rheology and NMR T2 relaxometry) was assessed. The replacement of sodium salts with potassium equivalents led to decreased torque values throughout the manufacture and to slight changes in functional properties including increased fat globule size and flowability, decreased hardness and cohesiveness. The potassium-salt cheeses exhibited adhesiveness, which was absent in the standard cheese, and also showed lower microbial stability.

► Sodium salts were successfully replaced with their potassium equivalents in imitation cheese. ► Replacement of sodium with potassium increased pH and reduced hardness and microbial stability. ► The melting properties of the cheese were not adversely affected by the replacement. ► The paper presents the means to manufacture a zero-added sodium cheese product. ► This may provide health benefits, from a nutritional perspective.