Role of Emulsifying Salts in Cheese Products

• Published in: Dairy Engineering pp. 53 - 77
• Main Authors: Jana, Atanu, Padhiyar, Dhanraj, Chavan, Rupesh S.
• Format: Book Chapter
• Language: English
• Published: CRC Press 2017
• Edition: 1
• Subjects: Rennet Casein; Processed Cheese Spread; Processed Cheese; Tri-sodium Citrate; TSC; Sodium Aluminum Phosphate; Long Chain Polyphosphates; WPC; Imitation Cheese; Natural Cheese; Fat Globule Size; ES; Mozzarella Cheese; Milk Clotting Proteases; Acid Casein; Cheese Analogs; Cheese Products; Cheese Maker; Sodium Polyphosphate; Cheese Spread; Moisture Content; Sodium Orthophosphate; Pasteurized Process Cheese
• ISBN: 1771883804; 9781771883801
• DOI: 10.1201/9781315366210-4

54In order to prepare processed cheese, cheese spread, or cheese analogs, emulsifying salts (ES); one important food additive is indispensable. Such ES modifies the dominant protein network in cheese system to provide several functional properties viz., body and texture, melting quality, flowability, fat leakage, stretch, shred quality, etc. The two major types of ES used during manufacturing of processed cheese are sodium salts of citrates and sodium salt of phosphates, including polyphosphates. The type and rate of incorporation of an ES varies as per the type of cheese product, the maturity of cheese base, or the type of protein concentrate used in cheese analog. Judicious blend of ES can exert greater impact on cheese properties than is exerted by individual ones. Several commercial food ingredient manufacturers take advantage of this synergy among ES to produce proprietary blend of ES that gives miraculous effect in cheese systems. In case of cheese analogs, the ES plays a still greater role since dried protein ingredients are used hydrate for obtaining the desired cheese quality.