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
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
MLA
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
HARVARD
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
VANCOUVER
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
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