Sodium reduction in processed cheese spreads and the effect on physicochemical properties |
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| Affiliation: | 1. SINTEF Ocean, Postboks 4762 Torgard, N-7465 Trondheim, Norway;2. Nofima AS, Osloveien 1, P.O. Box 210, N-1431 Ås, Norway;3. Brno University of Technology, Purkyňova 118, 612 00 Brno, Czech Republic;4. O. Kavli AS, Pb 7360, 5020 Bergen, Norway;1. Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01, Zlín, Czech Republic;2. Department of Plant Origin Foodstuffs Hygiene and Behaviour, Faculty of Veterinary Hygiene and Ecology, University of Veterinary and Pharmaceutical Sciences Brno, Palackého tř. 1946/1, 612 42, Brno, Czech Republic;1. Department of Analytical Chemistry, Faculty of Chemical Technology, University of Pardubice, 53210, Pardubice, Studentská 573, Czech Republic;2. Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, 76001, Zlín, nám. T. G. Masaryka, 5555, Czech Republic;1. School of Agriculture, Meiji University, 1-1-1, Higashimita, Tama-ku, Kawasaki, Kanagawa 214-8571, Japan;2. Milk Science Research Institute, MEGMILK SNOW BRAND Co, Ltd., 1-2, Minamidai 1-Chome, Kawagoe, Saitama 350-1165, Japan;1. Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín, T.G. Masaryka 5555, 760 01, Zlín, Czech Republic;2. Department of Research and Development, Fosfa, Hraniční 268, 691 41, Břeclav, Poštorná, Czech Republic |
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| Abstract: | The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction in the pH, lightness and viscosity of the processed cheese. When replacing disodium phosphate with potassium phosphate or potassium citrate alternatives, the processed cheese had slightly higher pH compared with the reference sample. When 15% of sodium in phosphate salt was replaced by the same molar amount of potassium in phosphate form or as citrate salts, the viscosity of the cheese was similar to the reference sample and most of the samples were evaluated as acceptable. However, when 30% of sodium in phosphate form was replaced by either potassium phosphate or citrate a slightly lower viscosity of the processed cheese was indicated and this could be due to the slightly higher pH. |
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