EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE | ||||
| Journal of Food and Dairy Sciences | ||||
| Article 2, Volume 25, Issue 9, September 2000, Page 5755-5760 PDF (681.49 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jfds.2000.259605 | ||||
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| Authors | ||||
| I. A. Attia,; Effat Gooda; Malak A. Helmy | ||||
| Department of Dairy Science and Technology, Faculty of Agriculture, El-Shatby, Alexandria University. | ||||
| Abstract | ||||
| Commercial (imported) emulsifying salts can be successfully replaced in processed cheese manufacture on large scale with other permitted cheaper, available and edible salts such as sodium citrate (the main salt) in addition to mono and di-sodium phosphate, citric acid, self 363 and CMC were used with different percentages to enhance the texture properties of the final product. The effect of the emulsifying salt mixtures on rheological characteristics (penetration and maximum deformation force) and organoleptic properties were determined. The blend (5) which contained Cheddar cheese (78.53%), sodium citrate (1.97%), di-sodium phosphate (0.28%), citric acid (0.1%) and Self 363 (0.14%) gained highest score compared with other blends | ||||
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