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

Abstract

Commercial processed cheeses, cheese foods, and cheese spreads were characterized for meltability, sliceability, composition, theological 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 reducedsodium processed cheeses possessing a wide range of physical properties.