The effect of cheese maturity on selected properties of processed cheese without traditional emulsifying agents

Citation data:

LWT - Food Science and Technology, ISSN: 0023-6438, Vol: 55, Issue: 2, Page: 650-656

Publication Year:
2014
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Repository URL:
http://hdl.handle.net/10563/1003567, http://publikace.k.utb.cz/handle/10563/1003567
DOI:
10.1016/j.lwt.2013.10.023
Author(s):
Hladká, Kristýna, Randulová, Zdeňka, Tremlová, Bohuslava, Ponížil, Petr, Mančík, Pavel, Černíková, Michaela, Buňka, František
Publisher(s):
Elsevier BV, Academic Press
Tags:
Agricultural and Biological Sciences, κ-Carrageenan, Cheese maturity, Meltability, Processed cheese, Texture analysis
article description
The aim of this work was to compare selected properties (hardness, cohesiveness, adhesiveness, characteristics of fat globules, pH, meltability and sensory characteristics – homogeneity, rigidity and flavour) of processed cheeses (dry matter content 40 g/100 g; fat in dry matter content 50 g/100 g) made with traditional emulsifying salts (sodium salts of phosphates) and products in which the traditional emulsifying salts were replaced with 1 g/100 g κ-carrageenan. The development of the above-mentioned properties was studied in dependence on the maturity level of cheese (raw material; 1–16 weeks' maturity). The samples made without the use of traditional emulsifying salts were nearly five times as hard as the products with phosphates regardless of the maturity level of cheese. In both types of samples, hardness was decreasing and adhesiveness was rising with the increasing maturity level of cheese. Meltability of the samples without traditional emulsifying salts was very low and remained practically unchanged with the increasing maturity level of cheese. On the other hand, in the processed cheeses with phosphates, meltability was increasing with the rising maturity level of cheese.

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