Dairy Chemistry And Biochemistry

426 DAIRY CHEMISTRY AND BIOCHEMISTRY

Table 10.10 General properties of emulsifying salts in relation to cheese processing (from Fox
et al., 1996a,b)

Orthophos- Pyrophos- Polypho-
Property Citrates phates phates sphates Aluminium

Ion exchange
(calcium
sequesterization)

in the pH range

Buffering action

5.3-6.0
para-Caseinate

Emulsification

dispersion

Bacteriostatic

Low Low Moderate High-very Low

high

High High Moderate Low-very -

low

Low Low High Very high -

Low Low Very high Very high Very low

(n = 3-10)

-low

high

Nil Low High High-very -

Table 10.11 Chemical, mechanical and thermal parameters as regulating factors in the cheese
processing procedures (from Caric and Kalab, 1993)

Process conditions Processed cheese block Processed cheese slice Processed cheese spread

Raw material
a. Average of cheese
b. Water-insoluble
N as a % of
total N
c. Structure
Emulsifying salt

Water addition
Temperature
Duration of
processing (min)
PH
Agitation
Reworked cheese
Milk powder or
whey powder

Homogenization
Filling (min)
Cooling

5-12%

Young to medium ripe,

predominantly young

75-90%

Predominantly long

Structure-building,

not creaming, e.g.

high molecular weight

polyphosphate, citrate

10-25% (all at once)

80-85’C

4-8

5.4-5.7

Slow

0-0.2%

None

5-15

Slowly (10-12 h)

at room temperature

Predominantly young Combination of young,

medium ripe, overipe

80-90% 60-75%

Long Short to long

Structure-building, Creaming, e.g. low and

not creaming, e.g.

phosphate/citrate polyphosphate

mixtures

medium molecular weight

5- 15% (all at once)

4-6 8-15

5.6-5.9 5.6-6.0

Slow Rapid

0 5-20%

0 0

20-45% (in portions)

78-85°C 85-98°C (150’C)

None Advantageous

As fast as possible 10-30

Very rapid Rapidly (15-30 min) in

cool air