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Effect of Emulsifier Salts on Textural and Flavor Properties of Processed Cheeses¹

Department of Food Science, University of Wisconsin, Madison 53706

ABSTRACT

Commercial processed cheeses, cheese foods, and cheese spreads were characterized for meltability, sliceability, composition, rheological properties (Instron), and descriptive sensory attributes. Samples varied within each grouping. Seventeen emulsifier salts were evaluated for performance in experimental processed cheese by the same criteria for the commercial samples. Tripotassium citrate, dipotassium phosphate, and tetrapotassium pyrophosphate each contributed properties to processed cheeses that should be useful in development of blends of emulsifier salts for reduced-sodium processed cheeses possessing a wide range of physical properties.

¹ Research supported by the College of Agricultural and Life Sciences, the Walter V. Price Cheese Research Institute, and the Sensory Analysis Laboratory, Department of Food Science, University of Wisconsin-Madison.

² FAO Fellow from the National Dairy Research Institute, Karnal, India.

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