The effect of different ternary mixtures of sodium phosphates on hardness of processed cheese spreads |
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| Authors: | František Buňka Lucie Doudová Eva Weiserová Dalibor Kuchař Jaroslav Michálek Štěpánka Slavíková Stanislav Kráčmar |
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| Affiliation: | 1. Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic;2. Department of Econometrics, Faculty of Economics and Management, University of Defence in Brno, Kounicova 65, 612 00 Brno, Czech Republic;3. Department of Fats, Tensides and Cosmetics Technology, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic;4. Research and Development Department, Fosfa PLC, Hrani?ní 268, 691 41 B?eclav, Czech Republic, Czech Republic;5. Department of Statistics and Optimization, Institute of Mathematics, Faculty of Mechanical Engineering, Brno University of Technology, Technická 2896/2, 616 69 Brno, Czech Republic;6. Department of Food Analysis and Chemistry, Faculty of Technology, Tomas Bata University in Zlín, nám. T. G. Masaryka 5555, 760 01 Zlín, Czech Republic |
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| Abstract: | The aim of this study was to describe the dependence of hardness of processed cheeses on the proportion of disodium hydrogenphosphate (DSP), tetrasodium diphosphate (TSPP) and/or sodium salts of polyphosphate (POLY) in ternary mixtures of emulsifying salts. The samples were observed during a 30‐day storage period (at 6 °C). On the second day of storage, hardness of the samples with the individual DSP, TSPP or POLY were in the range of 1.65–1.83 N, 2.42–2.81 N and 5.98–6.53 N, respectively. Within zero or a very low proportion of POLY in the mixture, hardness of the processed cheeses increased rapidly (up to 14 N) at a specific ratio of DSP to TSPP in range of 1:1–3:4. Hardness of the samples containing the above‐mentioned specific ratio was decreasing with the rising content of POLY (up to 60%) in the ternary mixtures. Within the prevailing content of POLY in the ternary mixtures (more than 60%), the phenomenon of a specific ratio of DSP to TSPP was no longer observed. With the increasing storage period (up to 30 days), hardness of the processed cheeses was slightly rising (in range of 2–4 N). |
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| Keywords: | Emulsifying salts hardness processed cheese regression analysis |
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