Attia,, I., Gooda, E., Helmy, M. (2000). EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE. Journal of Food and Dairy Sciences, 25(9), 5755-5760. doi: 10.21608/jfds.2000.259605
I. A. Attia,; Effat Gooda; Malak A. Helmy. "EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE". Journal of Food and Dairy Sciences, 25, 9, 2000, 5755-5760. doi: 10.21608/jfds.2000.259605
Attia,, I., Gooda, E., Helmy, M. (2000). 'EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE', Journal of Food and Dairy Sciences, 25(9), pp. 5755-5760. doi: 10.21608/jfds.2000.259605
Attia,, I., Gooda, E., Helmy, M. EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE. Journal of Food and Dairy Sciences, 2000; 25(9): 5755-5760. doi: 10.21608/jfds.2000.259605
EFFECT OF EMULSIFIER SALTS ON QUALITY OF PROCESSED CHEDDAR CHEESE
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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