Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese

Georgia Dimitreli; Apostolos S Thomareis; Peter G. Smith

doi:10.2202/1556-3758.1019

Article

Effect of Emulsifying Salts on Casein Peptization and Apparent Viscosity of Processed Cheese

Georgia Dimitreli , Apostolos S Thomareis and Peter G. Smith

Published/Copyright: July 6, 2005

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From the journal International Journal of Food Engineering Volume 1 Issue 4

The influence of five different emulsifying salts on casein peptization (dissociation) and apparent viscosity of processed Gouda cheese was studied. Casein peptization was evaluated as peptization coefficient in the final product, while apparent viscosity was determined as flow behavior and consistency indices in the product during processing before cooling. Increasing moisture content and pH of processed cheese samples generally increases peptization coefficient, however the type of emulsifying salt showed to play an important role also. On the contrary, independently of the type of emulsifying salt, predictive regression models were suggested in order to express flow behavior index and consistency index versus chemical composition and pH. Increasing moisture content or reducing pH increases the flow behavior index. Consistency index, and thus the apparent viscosity, of processed cheese samples was increased when the moisture content was reduced, and when pH and the soluble casein content were increased.

Keywords: Processed cheese; Emulsifying salts; pH; peptization coefficient; apparent viscosity; flow behavior index; consistency index

Published Online: 2005-7-6

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Articles in the same Issue

https://doi.org/10.2202/1556-3758.1019

Keywords for this article

Processed cheese; Emulsifying salts; pH; peptization coefficient; apparent viscosity; flow behavior index; consistency index