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Effects of Two Types of Emulsifying Salts on the Functionality of Nonfat Pasta Filata Cheese

¹ Food Research & Development Laboratory, Morinaga Milk Industry Co., Ltd., 1-83, 5-Chome Higashihara, Zama, Kanagawa 228-8583 Japan
² Department of Food Science, University of Wisconsin-Madison, Madison 53706

Corresponding author: John A. Lucey; e-mail: jalucey{at}wisc.edu.

Effects of 2 types of emulsifying salts (ES) on the functionality of nonfat pasta filata cheese were examined. Nonfat pasta filata cheese was made from skim milk by direct acidification. Trisodium citrate (TSC) and tetrasodium pyrophosphate (TSPP) were added to curds (at 1, 3, and 5%, wt/wt) at the dry-salting step, together with glucono--lactone to maintain a constant pH. When TSC was added, there were no significant compositional differences, although insoluble Ca and P contents significantly decreased with the addition of TSC. When TSPP was added, fat content was not significantly different, but protein content decreased with increasing concentrations of TSPP. Both insoluble Ca and P contents increased with the addition of 1% TSPP. The addition of ES affected textural and functional properties. With increasing concentrations of TSC, meltability increased, whereas increasing the TSPP content decreased meltability. Cheese made with 1% TSC had better stretchability compared with control cheese. However, the addition of more than 3% TSC decreased stretchability. Addition of TSPP caused a considerable decrease in stretchabilty. Scanning electron microscopy revealed that the size and number of serum pockets decreased and protein appeared more hydrated with the addition of both ES. These results suggested that TSC and TSPP influenced the functionality of nonfat pasta filata cheese differently; that is, the effects of TSC were probably caused by a decrease in the number of colloidal calcium phosphate cross-links and an increase in electrostatic repulsion, whereas the effects of TSPP may have been related to the formation of new TSPP-induced casein-casein interactions.

Key Words: pasta filata • nonfat cheese • emulsifying salt • functionality

Abbreviation key: CCP = colloidal Ca phosphate, ES = emulsifying salts, G' = storage modulus, LT = loss tangent, LT_max = maximum loss tangent, TSC = trisodium citrate, TSPP = tetrasodium pyrophosphate.

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