Sodium reduction in processed cheese spreads and the effect on physicochemical properties
Publication details
Journal : International Dairy Journal , vol. 90 , p. 45–55 , 2019
International Standard Numbers
:
Printed
:
0958-6946
Electronic
:
1879-0143
Publication type : Academic article
Links
:
DOI
:
doi.org/10.1016/j.idairyj.2018...
ARKIV
:
hdl.handle.net/11250/2586130
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Kjetil Aune
Chief Librarian
kjetil.aune@nofima.no
Summary
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.
