The effect of using emulsifying salts singularly or in combination, on processed cheese was studied. Emulsifying salts, sodium citrate, monosodium phosphate (MSP), disodium phosphate (DSP), trisodium phosphate (TSP), sodium hexametaphosphate (SHMP), and tetra sodium pyrophosphate (TSPP) were used. Young cheese (which gives textural property) and old cheese (which contribute to the flavour) were used in combination or by themselves in the processed cheese manufacture. Different moisture conditions were also assessed. The results show that the emulsifying ability of different salts are MSP < DSP < TSP < SHMP < TSPP. MSP gives a crumbly texture and very oily surface on its own in comparison to DSP and TSP which tend to give good emulsification and texture properties. Processed cheese which has a higher amount of moisture added is more likely to be spreadable.
• To determine the effect of type of the cheese used, water content and types of emulsifier on the texture and appearance of processed cheese.
Nowadays, wide ranges of cheeses are available in the market in order to satisfy consumer’s palate. One of the basic cheeses that can be found is the processed cheese. Carić and Milanović (2006) explained that processed cheese is a homogenous mass that is obtained through the mixing of different type of cheeses that are vary in term of degree of maturity with water, and emulsifying agent under a partial vacuum condition and constant agitation.
The basic theory behind processed cheese productions lies on the alteration of casein in the raw cheeses due to the heat, agitation, and emulsifying agents applied into the processing stage (Carić & Milanović, 2006)
Varieties of processed cheese such as processed cheese block and processed cheese spreads can be produced based upon the ingredients incorporated into the cheese. There are two critical ingredients that affect the characteristic of processed cheeses. First is the type and age of the cheeses, and second is the emulsifying salt. These two main ingredients play an important role in determining whether the end product will be tough, soft, spreadable, pliable, etc.
In this experiment, several variations are used in the manufacture of processed cheese. Emulsifiers that are used are sodium citrate, monosodium phosphate (MSP), disodium phosphate (DSP), trisodium phosphate (TSP), sodium hexametaphosphate (SHMP), and tetra sodium pyrophosphate (TSPP). In this practical group ‘green’ was assigned to make five processed cheeses that were varied in term of the emulsifiers’ types and ratio. Other teams were assigned with different varieties such as the age of the cheese, different composition or ratio of “emulsifiers”, and/or combination of both variables, and the amount of moisture. This report will discuss the effect of variations of emulsifiers on the texture and appearance of the processed cheese.
4.0 Materials and methods
Refer to dairy practical manual ONPS 1104, section 4.3.4 Processed Cheese Production, page 1.13
Table 1. Process flow diagram
|Flow Process Diagram for Processed Cheese | |Symbols |Comments | |Start / Finish |Process |Storage |Delay | | | | | | | | |✔ | | | |Start by grating the cheeses as finely as possible. | | |✔ | | |Put specified amount of each cheese and other ingredients |...