Influence of Emulsifying Salts on the Textural Properties of Nonfat Process Cheese Made from Direct Acid Cheese Bases

• Published in: Journal of dairy science Vol. 91; no. 1; pp. 39 - 48
• Main Authors: Brickley, C.A., Govindasamy-Lucey, S., Jaeggi, J.J., Johnson, M.E., McSweeney, P. L.H., Lucey, J.A.
• Format: Journal Article
• Language: English
• Published: Savoy, IL Elsevier Inc 01.01.2008; American Dairy Science Association; Am Dairy Sci Assoc
• Subjects: acidification; acidified milk; adhesion; Animal productions; Biological and medical sciences; calcium; Calcium - chemistry; casein; Cheese; cheese milk; cheese texture; chelating agents; Citrates - chemistry; color; Diphosphates - chemistry; emulsifiers; Emulsifying Agents - chemistry; emulsifying salt; emulsifying salts; Food industries; food quality; Food Technology - methods; Fundamental and applied biological sciences. Psychology; lactic acid; melting; Milk and cheese industries. Ice creams; mineral content; nonfat cheese; nonfat foods; process cheese; processed cheeses; protein binding; sensory properties; skim milk; stickiness; Terrestrial animal productions; texture; Vertebrates; whey; nonfat cheese; cheese texture; emulsifying salt; process cheese; Salt; Dairy industry; Dairy product; Influence; Texture; Processed cheese
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.2007-0393

The objective of this study was to investigate the influence of several types of emulsifying salts (ES) on the texture of nonfat process cheese (NFPC). Improperly produced nonfat cheese tends to exhibit several problems upon baking including stickiness, insufficient or excessive melt, pale color upon cooling, formation of a dry skin (skinning) often leading to dark blistering, and chewy texture. These attributes are due to the strength and number of interactions between and among casein molecules. We propose to disrupt these interactions by using suitable emulsifying salts (ES). These ES chelate Ca and disperse caseins. Stirred curd cheese bases were made from skim milk using direct acidification with lactic acid to pH values 5.0, 5.2, and 5.4, and ripened for 1 d. Various levels of trisodium citrate (TSC; 0.5, 1, 1.5, 2, 2.5, 3, and 5%), disodium phosphate (DSP; 1, 2, 3, and 4%), or trisodium phosphate (TSP; 1, 2, 3, and 4%) were blended with the nonfat cheese base. Cheese, ES, and water were weighed into a steel container, which was placed in a waterbath at 98°C and then stirred using an overhead stirrer for 9min. Molten cheese was poured into plastic containers, sealed, and stored at 4°C for 7 d before analysis. Texture and melting properties were determined using texture profile analysis and the UW-Melt-profiler. The pH 5.2 and 5.4 cheese bases were sticky during manufacture and had a pale straw-like color, whereas the pH 5.0 curd was white. Total calcium contents were approximately 400, 185, and 139mg/100g for pH 5.4, 5.2, and 5.0 cheeses, respectively. Addition of DSP resulted in NFPC with the lowest extent of flow, and crystal formation was apparent at DSP levels above 2%. The NFPC manufactured from the pH 5.0 base and using TSP had reduced melt and increased stickiness, whereas melt was significantly increased and stickiness was reduced in NFPC made with pH 5.4 base and TSP. However, for NFPC made from the pH 5.4 cheese and with 1% TSP, the pH value was >6.20 and crystals were observed within a few days. Use of TSC increased extent of flow up to a maximum with the addition of 2% ES for all 3 types of cheese bases. Addition of high levels of TSC to the pH 5.2 and 5.4 cheese bases resulted in increased stickiness. Similar pH trends for attributes such as extent of flow, hardness, and adhesiveness were observed for both phosphate ES but no consistent pH trends were observed for the NFPC made with TSC. These initial trials suggest that the pH 5.0 cheese base was promising for further research and scale-up to pilot-scale process cheese making, because cheeses had a creamy color, reasonable melt, and did not have high adhesiveness when TSC was used as the ES. However, the acid whey produced from the pH 5.0 curd could be a concern.